/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Treacle tart

Treacle tart
Prepare
30 mins to 1 hour
Cook
30 mins to 1 hour
Serve
Serves 6

A smallish treacle tart when you can't trust yourself with the leftovers.

By James Martin

From Housecall

Shopping list

Ingredients

For the pastry

  • 225g/8oz plain flour, plus extra for dusting
  • 110g/4oz butter, chilled, diced
  • 1 medium free-range egg, lightly beaten

For the filling

To serve

How-to videos

Method

  1. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.

  2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.

  3. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.

  4. Preheat the oven to 190C/375F/Gas 5.

  5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.

  6. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.