Hairy Bikers Treacle Tart

Hairy Bikers Treacle Tart

Hairy Bikers Treacle Tart is made of buttery pastry filled with a mixture of golden syrup, breadcrumbs, lemon zest, and juice. It serves approximately 8 people and takes about 1 hour to prepare, including baking time.

More Hairy Bikers Recipe:

💛 Why You’ll Love This Treacle Tart Recipe:

  • Classic British Dessert: It’s a beloved traditional British dessert with a rich history.
  • Sweet and Buttery: The combination of golden syrup and buttery pastry creates a sweet and indulgent treat.
  • Crunchy Texture: The addition of breadcrumbs adds a delightful crunch to the filling.
  • Zesty Twist: The lemon zest and juice provide a zesty and refreshing contrast to the sweetness.
  • Homemade Goodness: Making it from scratch allows you to enjoy the satisfaction of homemade baking.
  • Family Favorite: It’s a dessert that’s sure to please both young and old, making it great for family gatherings.

❓ What Is Hairy Bikers Treacle Tart Recipe?

Hairy Bikers Treacle Tart is a classic British dessert made with a buttery pastry crust filled with a mixture of golden syrup, breadcrumbs, lemon zest, and juice. It’s baked to golden perfection and served warm or cold for a sweet treat.

Hairy Bikers Treacle Tart
Hairy Bikers Treacle Tart

🥚 Hairy Bikers Treacle Tart Ingredients

  • 250g/9oz plain flour
  • 130g/4½oz butter, plus extra for greasing
  • 400g/14oz golden syrup
  • 150g/5½oz fine fresh white breadcrumbs
  • 2 lemons, zest and juice
  • 1 free-range egg, beaten, to use as egg wash

🥧 How To Make Hairy Bikers Treacle Tart

  1. To make the pastry, put the flour in a large bowl and rub the butter into it with your fingertips until the mixture looks like fine breadcrumbs. You can also use a food blender to do this.
  2. Mix in three tablespoons of cold water until you have a hard dough. Cover with plastic wrap and put in the fridge for twenty minutes.
  3. Warm the oven up to 200C/180C Fan/Gas 6 and put a heavy baking sheet in it to get hot. Butter a deep 18cm/7in fluted flan tin with an open bottom.
  4. Take out about 150g/5½oz of the main ball of pastry and set it away for the lattice top.
  5. On a lightly floured work area, roll out the rest of the pastry into a thin sheet. Then, line the flan tin that has been prepared with the pastry.
  6. To keep the base from rising while it’s baking, poke holes in it with a fork.
  7. Put the lattice top dough that you saved on cling film and roll it out thinly. Brush the dough with egg wash and put it in the fridge to chill. The cling film will make it easier to move. At this point, don’t cut into pieces. Once the strips are on the tart, don’t egg wash them because the egg wash will drip into the treacle mixture.
  8. Warm the syrup slowly in a big pan so that it doesn’t boil. This will make the filling.
  9. Add the bread crumbs, lemon juice, and zest to the syrup once it has melted. (If you don’t like the taste of citrus, you can add less lemon.) Add some more breadcrumbs if the mixture seems too thin. Line the pan with foil and pour the syrup mixture into it. Smooth out the top.
  10. Take the dough you saved out of the fridge and cut it into long strips that are 1cm/½ in wide. Make sure that all of them are longer than the tart pan’s edges.
  11. Egg wash the edge of the pastry in the pan, and then start weaving the strips together to make a lattice design on top of the mixture. Leave some strips hanging over the edge of the pan.
  12. When the grid is set up, use the edge of the tin to cut off the strips. Press down on the edge with your hands to make a clean cut.
  13. The dough should be baked in a hot oven on a baking sheet that has already been heated for about 10 minutes, or until it starts to turn color. Then, lower the oven temperature to 180C/160C Fan/Gas 4. At this point, if the lattice looks like it’s getting too brown, put tin foil over the tart.
  14. After that, bake for another 25 to 30 minutes, or until the dough is golden brown and the filling is set. Take the tart out of the oven and let it cool in the pan. You can serve it hot or cold.

💭 Recipe Tips:

  • Pastry Preparation: When rubbing the butter into the flour for the pastry, make sure the butter is cold and cut it into small cubes for easier blending. Alternatively, use a food processor to achieve a fine breadcrumb-like texture.
  • Chilling the Pastry: Let the pastry dough rest in the fridge for at least 20 minutes. This helps it firm up and makes it easier to work with.
  • Lining the Tart Tin: When rolling out the pastry for the tart base, use a lightly floured surface to prevent sticking. Gently press the pastry into the tin and ensure it covers the base evenly. Pricking it with a fork helps prevent it from puffing up during baking.
  • Preparing the Lattice: Roll out the lattice top dough on cling film for easy handling. Remember not to egg wash the lattice strips before placing them on top of the filling to avoid dripping into the treacle mixture.
  • Adjusting Lemon Flavor: If you prefer a milder citrus flavor, reduce the amount of lemon juice and zest in the syrup mixture to suit your taste.
  • Weaving the Lattice: When creating the lattice pattern, make sure the strips are evenly spaced and that they overhang the edges of the tart pan. Press down the edges to create a neat finish.
Hairy Bikers Treacle Tart
Hairy Bikers Treacle Tart

🍨 What To Serve Treacle Tart?

Serve Hairy Bikers Treacle Tart warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard for a delightful dessert it’s also delicious when enjoyed on its own or with a cup of tea.

🎚 How To Store Leftovers Treacle Tart?

  • Room Temperature: If it will be consumed within a day or two, you can store it cover Leftovers Treacle Tart at room temperature.
  • Refrigeration: For longer storage cover Treacle Tart with plastic wrap or foil and place it in the refrigerator for up to 3-4 days.

🥵 How To Reheat Leftovers Treacle Tart?

  • Oven Method: Preheat your oven to 350°F (175°C) pace the tart on a baking sheet and warm it in the oven for about 10-15 minutes, or until it’s heated through.
  • Microwave Method: If you’re in a hurry, you can reheat individual slices in the microwave for about 20-30 seconds. Be cautious not to overheat, as it can cause the pastry to become soggy.

FAQ’S

What is golden syrup and where can I find it?

Golden syrup is a sweet syrup made from sugar cane or sugar beet you can usually find it in the baking section of most supermarkets.

What type of pastry is used for Treacle Tart?

Shortcrust pastry is typically used for Treacle Tart, providing a buttery and crumbly crust.

How can I prevent my Treacle Tart from getting too runny?

Ensure the breadcrumb-to-syrup ratio is balanced. If it appears too runny, you can add more breadcrumbs to thicken the filling.

Is Treacle Tart served hot or cold?

Treacle Tart can be served both hot and cold. It’s a matter of personal preference some enjoy it warm with a scoop of ice cream, while others prefer it chilled.

Try More Hairy Bikers Recipe:

Hairy Bikers Treacle Tart Nutrition Fact

Serving Size: 1 cup (approximately 240g)

  • Calories: 469
  • Total Fat: 22g
  • Cholesterol: 90mg
  • Sodium: 870mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 20g
  • Vitamin D: 0.5mcg
  • Calcium: 150mg
  • Iron: 2mg
  • Potassium: 430mg

Hairy Bikers Treacle Tart

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 5 minutesTotal time:1 hour Servings:8 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

Hairy Bikers Treacle Tart is made of buttery pastry filled with a mixture of golden syrup, breadcrumbs, lemon zest, and juice. It serves approximately 8 people and takes about 1 hour to prepare, including baking time.

Ingredients

Instructions

  1. To make the pastry, put the flour in a large bowl and rub the butter into it with your fingertips until the mixture looks like fine breadcrumbs. You can also use a food blender to do this.
  2. Mix in three tablespoons of cold water until you have a hard dough. Cover with plastic wrap and put in the fridge for twenty minutes.
  3. Warm the oven up to 200C/180C Fan/Gas 6 and put a heavy baking sheet in it to get hot. Butter a deep 18cm/7in fluted flan tin with an open bottom.
  4. Take out about 150g/5½oz of the main ball of pastry and set it away for the lattice top.
  5. On a lightly floured work area, roll out the rest of the pastry into a thin sheet. Then, line the flan tin that has been prepared with the pastry.
  6. To keep the base from rising while it’s baking, poke holes in it with a fork.
  7. Put the lattice top dough that you saved on cling film and roll it out thinly. Brush the dough with egg wash and put it in the fridge to chill. The cling film will make it easier to move. At this point, don’t cut into pieces. Once the strips are on the tart, don’t egg wash them because the egg wash will drip into the treacle mixture.
  8. Warm the syrup slowly in a big pan so that it doesn’t boil. This will make the filling.
  9. Add the bread crumbs, lemon juice, and zest to the syrup once it has melted. (If you don’t like the taste of citrus, you can add less lemon.) Add some more breadcrumbs if the mixture seems too thin. Line the pan with foil and pour the syrup mixture into it. Smooth out the top.
  10. Take the dough you saved out of the fridge and cut it into long strips that are 1cm/½ in wide. Make sure that all of them are longer than the tart pan’s edges.
  11. Egg wash the edge of the pastry in the pan, and then start weaving the strips together to make a lattice design on top of the mixture. Leave some strips hanging over the edge of the pan.
  12. When the grid is set up, use the edge of the tin to cut off the strips. Press down on the edge with your hands to make a clean cut.
  13. The dough should be baked in a hot oven on a baking sheet that has already been heated for about 10 minutes, or until it starts to turn color. Then, lower the oven temperature to 180C/160C Fan/Gas 4. At this point, if the lattice looks like it’s getting too brown, put tin foil over the tart.
  14. After that, bake for another 25 to 30 minutes, or until the dough is golden brown and the filling is set. Take the tart out of the oven and let it cool in the pan. You can serve it hot or cold.

Notes

  • Pastry Preparation: When rubbing the butter into the flour for the pastry, make sure the butter is cold and cut it into small cubes for easier blending. Alternatively, use a food processor to achieve a fine breadcrumb-like texture.
  • Chilling the Pastry: Let the pastry dough rest in the fridge for at least 20 minutes. This helps it firm up and makes it easier to work with.
  • Lining the Tart Tin: When rolling out the pastry for the tart base, use a lightly floured surface to prevent sticking. Gently press the pastry into the tin and ensure it covers the base evenly. Pricking it with a fork helps prevent it from puffing up during baking.
  • Preparing the Lattice: Roll out the lattice top dough on cling film for easy handling. Remember not to egg wash the lattice strips before placing them on top of the filling to avoid dripping into the treacle mixture.
  • Adjusting Lemon Flavor: If you prefer a milder citrus flavor, reduce the amount of lemon juice and zest in the syrup mixture to suit your taste.
  • Weaving the Lattice: When creating the lattice pattern, make sure the strips are evenly spaced and that they overhang the edges of the tart pan. Press down the edges to create a neat finish.
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