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Ginger and Orange Treacle Tart

Prep

<30 MIN

Bake

More than 1 hour

Serves

5 to 10

Difficulty

Medium

About

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

For the Pastry

Step 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.

Step 2

Preheat the oven to 180C.

Step 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

Step 1

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

Step 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.

Step 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.

Step 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.

Ingredients

Serving

1

For the Pastry

Butter

Butter

Unsalted

110 g
Flour

All purpose flour

220 g
Salt-table

Pinch fine table salt

1 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

2 tbsp
Eggs

Egg

1

For the Treacle Tart Filling

Lyle's-golden-syrup

Lyle’s Golden Syrup

400 g
Butter

Butter

unsalted

60 g
Stem ginger

Balls of stem ginger in syrup, finely chopped

2
Stem ginger

Stem ginger syrup from the jar

2 tbsp
Breadcrumbs

Brioche bread crumbs

150 g
Cream

Double cream

3 tbsp
Stem ginger

Freshly grated stem ginger

1 tbsp
Orange-zest

Orange zest

Orange-juice

Orange juice

2 tbsp
Lemon-zest

A few scrapes of Lemon zest

Ginger

Ginger

1/2 tsp
Eggs

Egg

1
Eggs

Large egg yolk

1

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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