Prep 15 mins
Cook 30 mins
Buttery tart with a sweet dense filling.
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons sugar
- 6 tablespoons butter, chilled
- 2 tablespoons lard or 2 tablespoons vegetable shortening, chilled
- 3 -4 tablespoons cold water
- 4 cups fresh breadcrumbs, from homemade-style white bread
- 1⁄2 teaspoon ground ginger
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 2⁄3 cups dark corn syrup
- 1 tablespoon molasses
- TO MAKE PASTRY, in a medium bowl, combine flour and sugar. Use a pastry blender or fork to cut in butter and lard or shortening until mixture resembles coarse crumbs. Stir in enough water to make a soft dough that forms a ball. Wrap in plastic wrap; refrigerate 30 minutes.
- TO MAKE FILLING, in a large bowl, combine breadcrumbs, ginger, lemon juice, egg, corn syrup and molasses.
- TO COMPLETE, preheat oven to 350°F Butter a 9-inch pie pan or quiche dish. On a lightly floured surface, roll out pastry until 1/8 inch thick. Fit into buttered pie pan or dish; trim and flute edge. Pour in filling; smooth surface. Bake in center of oven 20 to 30 minutes or until filling is firm and pastry is golden brown. Cut tart into wedges. Serve with ice cream, whipped cream or custard. Makes 1 (9-inch) tart.
- Best of International Cooking.
The tart looked like a pie filled with wet sand, felt like a brick, and it did not taste good. I can't quite explain the taste, but imagine eating bread crumbs soaked in corn syrup with a molasses aftertaste. In all fairness, I have never had treacle tart before, so perhaps it is supposed to turn out this way. However, my guests and I concluded that the only edible part of the tart was the crust.