Bake for 20 minutes, remove the parchment and beans, and bake for a further three-five minutes, until golden and cooked through.ĥ Remove from the oven and set aside to cool slightly while making the filling. Prick the base of the pastry with a fork and place in the freezer for 15 minutes.Ĥ To bake the pastry blind, line the pastry with a piece of parchment paper and fill with baking beans or rice. Dust the work surface with a little plain flour and roll out the chilled dough using a rolling pin until you have a large circle that is a little bigger than a 23cm loose-bottomed, non-stick fluted tart tin.ģ Press the pastry into the tin, leaving a few centimetres of pastry hanging over the edge. Ingredients: Golden Syrup (40), Wheat Flour with Calcium, Iron, Niacin, Thiamin, Rapeseed and Palm Oils, Sugar. Chill it for at least 30 minutes.Ģ Preheat the oven to 180 degrees or 160 fan. Alternatively, you can use a food processor and blend the pastry ingredients until the dough comes together. Turn the dough out and wrap in clingfilm. Add the sugar, mix well, and add one to two teaspoons of water just until the dough starts to clump together. 40g slightly stale, brown or white breadcrumbsġ In a large bowl, rub the flour, salt and butter together with your fingertips or blend in a food processor until the mixture resembles fine breadcrumbs.115g cold unsalted butter, cut into cubes.Bake for 30 minutes and serve hot or cold. Roll out any remaining pastry and cut strips to lay a trellis over the tart if desired. Pour on the syrup and lemon juice and sprinkle rest of oat mixture on top.
#Treacle tart plus
225g plain flour ( plus extra for rolling) Mix the oats, zest, and ginger, and sprinkle half in the pastry.
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