Ginger and Orange Treacle Tart

Categories:

pies & tarts
dessert
afternoon tea

Treacle tart is a school dinner classic, and in this version, it has been given an upgrade! Ginger and orange have been added to bring a lovely and zingy balance to the toffee flavour.

Prep Time
30 min
Bake Time
1h
Check out the baker

This recipe was created by the wonderful baker Aimee Twigger. You can find more of her recipes via her Instagram channel @twiggstudios and through her website linked below.

Ingredients
Servings
10
For the Pastry
  • 110g unsalted butter
  • 220g plain flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 egg
For the Treacle Tart Filling
  • 110g unsalted butter
  • 220g plain flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 egg
  • 400g Lyles Golden Syrup
  • 60g unsalted butter
  • 2 balls of stem ginger in syrup, finely chopped
  • 2 tbsp stem ginger syrup from the jar
  • 150g brioche bread crumbs
  • 3 tbsp double cream
  • 1 tbsp freshly grated stem ginger
  • Zest of one large orange
  • 2 tbsp of orange juice
  • Zest of one lemon
  • 1/2 tsp ground ginger
  • 1 egg
  • 1 egg yolk
Instructions
HOW TO MAKE THIS RECIPE

For the Pastry

1. Mix the flour, sugar and salt together. Cut the butter into cubes and rub into the flour until it resembles fine crumbs, then add the egg and mix. If more liquid is needed, add a teaspoon of cold water at a time until you have a soft dough, then cover and chill for 25 minutes.

2. Preheat the oven to 180C. 

3. Roll out and line a tart tin with the pastry then add some baking paper and baking beans and blind bake for 15 minutes. Remove the baking weights and bake for a further 8 minutes. 

 

For the Filling

 

 

1. Add the butter and Lyle’s Golden Syrup in a pan and heat until the butter melts.

2. Add the freshly grated stem ginger, chopped stem ginger from a jar and 2 tablespoons of the syrup from the jar. Leave to cool.

3. Once cooled, add the orange juice, zest and cream and mix well. Then, add the egg and yolk and stir vigorously. Add a good pinch of salt, followed by the bread crumbs and stir until well incorporated. 

4. Pour into the pre-baked tart case and bake for 20 minutes at 180C, then turn the oven down to 160C and bake for a further 20 minutes until set. Leave to cool before serving.