Name: Trick or Treacle Tart
Yield: 5 to 10
Ingredients: 190 g Butter; 130 g Fairtrade Tate & Lyle Icing Sugar; 60 g Almonds; Pinch fine table salt; 1 tsp Vanilla Extract; 1 Egg; 300 g All purpose flour; 1/2 tsp Baking powder; 1 Egg; 500g Lyle’s Golden Syrup; 2 tbsp Fresh lemon juice; 1 tsp Lemon; 2 Egg; 150 g Breadcrumbs; 1 Egg; Orange gel food colouring

Trick or Treacle Tart

View Instructions View Ingredients

Prep

<30 MIN

Bake

1hr

Serves

5 to 10

Difficulty

Medium

About

Fancy whipping up something spooktacularly delicious this Halloween? Check out our recipe for a Trick or Treacle Tart. It's the perfect blend of a sticky sweet filling and crumbly pastry with a wickedly eerie design to give it a ghoulish finish.

made using

Lyle’s Golden Syrup Tin

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halloween Sweet Treats Medium Family Favourites 5 to 10 30 minutes - 1 hour

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

To make the pastry

Step 1

Preheat your oven to 200°C/180°C fan.

Step 2

Place a baking sheet in the oven.

Step 3

To make the pastry, pop all ingredients into a food processor and pulse until it forms a soft dough.

Step 4

Tip onto a floured surface and knead a couple of times to combine.

Wrap in cling film and chill for 30 minutes.

To make the filling

Step 1

Place the breadcrumbs into a bowl.

Step 2

Heat golden syrup and lemon juice in a pan briefly until runny.

Step 3

Remove from the heat and mix in the lemon zest and the eggs.

Step 4

Pour the mixture over the breadcrumbs and set aside.

Step 5

Roll out ⅔ of the pastry on a floured surface to a 5mm thickness and transfer to 20cm fluted tart tin, pressing into the sides and base.

Step 6

Leave a few centimetres of pastry above the rim as it will shrink in the oven and prick the base all over with a fork.

Step 7

Cut out a piece of parchment paper big enough to place in the pastry case and fill with baking beans or uncooked rice and bake for 15 minutes. Remove parchment and beans/rice and bake for a further 10 minutes.

Step 8

While the base of the tart is in the oven, prepare the lid. Roll out the remaining ⅓ of pastry to 5mm thickness. Cut out a 20cm circle, place on a piece of baking parchment and chill for 10 minutes.

Step 9

Add the orange gel food colouring to the beaten egg and mix well until the colour is even.

Step 10

Remove the base from the oven and trim the edges.

Step 11

Pour the golden syrup mixture into the tart to a few millimetres below the rim. Using a pastry brush, egg-wash the rim of the tart. Retrieve the lid from the fridge and place on the tart. Press down the edges of the lid to seal.

Step 12

Use a knife to cut out a pumpkin face (triangles for eyes, a jagged, scary mouth) then carve curved lines from the top to the bottom (these are the ridges of the pumpkin). Using a pastry brush, paint the pumpkin with the orange egg wash.

Step 13

Turn the oven down to 160°C/140°C fan and bake the tart for 35 minutes.