Treacle Tart Recipe

While we’re making candy in a crust, I think a little treacle tart is in order as well, don’t you? There are a lot of contemporary recipes that add things like cream and eggs, but as with the shoo-fly pie recipe below, I like the more traditional and/rustic version. You’ll need:

1 recipe savory tart crust
16 ounces (1 1/3 cups) golden syrup or light molasses
3 ounces (1 cup) fresh bread crumbs or (1/2 cup) rolled oats
zest of 1 lemon zest
2 tablespoons lemon juice
1/4 teaspoon ground ginger

Line the a 9-inch tart pan with the pastry (reserving the scraps) and let it rest in the refrigerator for 1 hour. Meanwhile preheat your oven to 375 degrees. Line the pastry with lightly oiled aluminum foil and fill it with pie weights. Be sure to leave enough extra foil to curve over the lip of the pan so as to protect the crust. After fifteen minutes gently remove the foils and the weights and bake the crust uncovered for ten more minutes, until there are no greasy-looking spots.

Turn the oven up to 400 degrees Fahrenheit. Combine the syrup, lemon zest, lemon juice and ginger. Sprinkle half the crumbs (or oats) on the bottom of the crust. Pour the filling over, then sprinkle on the rest of the crumbs (or oats). Bake for 30 minutes and serve hot or cold with whipped cream on the side if you desire.