Lemon Treacle Tart with Clotted Cream
Crisp shortcrust filled with a soft, set golden syrup filling sharpened with lemon, served with cold clotted cream.
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Method
- 1
Pastry. blitz or rub the flour, icing sugar, salt and butter to fine crumbs. Mix the yolk with the water, add it and work until the dough just clumps; add a few drops more water only if it stays dry. Flatten into a disc, wrap and chill 30 min.
- 2
Line. roll to 4 mm and line the tin, letting the excess hang over the rim. Chill 20 min. Heat the oven to 190 °C (170 °C fan) with the tray inside.
- 3
Blind bake. line with paper and beans and bake on the hot tray 20 min. Lift out the paper and beans and bake 8-10 min more until dry and pale golden. Trim the overhang with a sharp knife. Lower the oven to 150 °C (130 °C fan). A fully baked case stays crisp under the wet filling.
- 4
Filling. warm the golden syrup and butter until the butter melts and the syrup is runny but not hot, about 45 °C. Whisk the eggs, cream, lemon zest and juice in the bowl, whisk in the warm syrup, then stir in the breadcrumbs. Rest 5 min so the crumbs swell.
- 5
Bake. pour into the warm case and bake 35-40 min until the filling is golden, set at the edge and has only a slight wobble in the middle. A low oven sets the egg gently so the filling stays soft, not rubbery.
- 6
Cool. cool in the tin on the rack at least 1 h; it firms as it cools. Serve warm or at room temperature with spoonfuls of clotted cream.
Storage
Keep covered at room temperature for 1 day or in the fridge for up to 3 days. Warm slices at 160 °C (140 °C fan) for 10 min.
Equipment
- food processor or large bowl
- cling film
- rolling pin
- 23 cm loose-based tart tin, 3 cm deep
- baking paper
- baking beans
- baking tray
- small saucepan
- whisk
- mixing bowl
- jug
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 575 kcal |
| Protein | 6.3 g |
| Carbohydrate | 61.4 g |
| of which sugars | 37.2 g |
| of which free sugars | 36.2 g |
| Fat | 33.9 g |
| of which saturates | 20.6 g |
| Fibre | 1.2 g |
| Salt | 0.58 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
