The aroma of pastry, apples and cinnamon wafting from the oven when you bake our Treacle and Apple Tart is simply irresistible – so is the flavour!
Time: 55 minutes
- 500g shortcrust pastry, defrosted if frozen
- 55g golden syrup
- 100g fresh white breadcrumbs
- 1 teaspoon ground cinnamon
- 1 lemon rind, finely grated
- 1/2 lemon, juiced
- 2 apples, peeled, cored and grated
In a small saucepan, gently warm the golden syrup until runny.
In a bowl, mix the breadcrumbs, cinnamon, lemon rind, lemon juice and apples. Then pour over the runny syrup.
For the pastry, preheat the oven to 190°C. On a lightly floured surface, roll out the pastry. Line a 20cm tart tin with the pastry and trim off the excess. Set the excess pastry aside. You will need it.
Line pastry shell with baking paper and baking beans, and blind-bake for 10–12 minutes, until the pastry is lightly golden. Remove from oven and discard the paper and beans.
Next, pour the filling into the baked pastry shell, then roll out the excess pastry and cut into strips. Lay the strips in a criss-cross pattern on top of the top, and then bake tart for another 30 minutes. Serve with thickened cream or ice-cream.