Treacle Tart

• Produce

  • 1/2 tsp Ginger, ground
  • 1 Lemon, zest of large

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1 1/2 cups Golden syrup
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tbsp Sugar

• Bread & Baked Goods

  • 1 cup Bread crumbs, fresh

• Dairy

  • 8 tbsp Butter

• Other

  • 9 in (23cm tart pan with removable bottom

Found on cookstr.com

Ingredients

• 1½ cups all purpose flour
• 1 tbsp sugar
• 8 tbsp cold butter, cubed
• 1 large egg yolk
• 1½ cups golden syrup
• Zest of 1 large lemon, finely grated
• 1 tbsp lemon juice
• ½ tsp ground ginger
• 1 cup fresh bread crumbs
• 9 in (23cm) tart pan with removable bottom

Directions

• Instructions Preheat the oven to 400°F (200°C). Mix the flour and sugar in a bowl. Add the butter and mix until the dough resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add to the dough and stir until it comes together. On a lightly floured surface, roll the dough into a 1/8 in (3mm) circle to line the tart pan. Trim the excess and prick with a fork. Chill for 30 minutes. Line with wax paper, fill with baking beans, and bake for 10 minutes. Remove the paper and beans and bake for 5 minutes. Remove and reduce the oven temperature to 375°F (190°C). Warm the syrup in a saucepan with the lemon. Add the ginger. Sprinkle the bread crumbs in the tart shell, pour in the syrup, and let stand for 5 minutes. Use the dough trimmings to make a lattice top. Bake for 20–30 minutes. var articleType_27_data = {}; articleType_27_data.init_step_by_step_images = 0;