Treacle Tart
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Line a pie plate with the short pastry.
Assemble and bake
Sprinkle the breadcrumbs over the pastry.
Pour the golden syrup on top.
Cover with strips of pastry.
Bake until the pastry is well browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Short pastry
- Forms the crust and holds the filling while it bakes, browning to a crisp base.
- Breadcrumbs
- Soak up the syrup so the filling sets into a firm, not runny, layer.
- Golden syrup
- Provides sweetness and a rich, caramel-like flavour as it heats and darkens.
The step that matters
Bake until the pastry is well browned. Syrup filling is very sweet and can burn before the pastry is cooked through. Baking until the pastry is well browned, watching the colour rather than only the clock, gives a crisp base and a properly set filling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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