Treacle Tart / Паточний пиріг
Pastry
250g plain flour
½ tsp salt
140g cold butter
3 tbsp icing sugar
2 medium egg yolks
2-3 tbsp cold water
Filling
400g golden syrup
1 ball stem ginger (in syrup, finely chopped, plus 50g of the syrup)
1 lemon zest (optional)
2 medium eggs
100g fine fresh white breadcrumbs
Ingredients
Method
1. To make the pastry, rub the flour, butter and salt together until it resembles fine breadcrumbs.
2. Stir in icing sugar, eggs yolks and water, combining quickly into a ball. Chill for 30 minutes.
3. Roll out and line a tart tin then return to the fridge for 30 minutes.
4. Heat the oven 200°C/180°C fan/Gas6. Bake the pastry case blind and leave to cool.
5. Lower oven temperature to 160°C/140°C fan/Gas 4.
6. Combine the golden syrup, ginger, ginger syrup, lemon zest, eggs and breadcrumbs together in a bowl.
7. Add to the pastry case and place in lower shelf of the oven.
8. Bake for 35-40 minutes.
9. Serve with ice-cream, cream or custard.
