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Tangerine Treacle Tart

6 July 2022 by Dominic Franks

https://www.instagram.com/deesbasement/
I haven’t had Treacle Tart in years so this Tangerine Treacle Tart felt like such a treat.  The tangerine is a wonderful addition because the sharpness of the zest cuts through the extra sweetness of the treacle and leaves a lovely tangy orange flavour. I always think it’s funny how we’ve always called this treacle tart but it doesn’t actually have any treacle in it but I simply adore the flavour of Golden Syrup so I’m not complaining.
Definitely one for the sweet-toothers which I don’t really have but I served this with a generous dollop of Greek yoghurt which was a lovely way to tone down all that sugar!

For the pastry

  • 250g plain flour
  • ½ teaspoon fine salt
  • 140g cold butter – I used salted which worked beautifully in this extra-sweet tart.
  • 3 tablespoons icing sugar
  • 2 egg yolks
  • a few tablespoons cold water

For the filling

  • 600g golden syrup (you could use 2/3rd syrup and 1/3rd honey)
  • 1 tangerine (or orange, or clementine) zest – finely grated
  • 3 medium eggs, lightly beaten
  • 150g fine fresh white breadcrumbs

Start with the pastry

Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor).

Stir though the icing sugar, then add the egg yolks and a splash of water, mixing swiftly with a butter knife to combine. Form into a ball, then flatten into a disk and wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry. Return to the fridge for 30 mins.

Now make the treacle filling

Pre-heat the oven to 160C fan

Combine all the ingredients in a large bowl and briefly whisk everything together until it’s a golden lumpy mess. Remove the tart tin from the fridge, place it on a baking sheet and then pour the filling into the pastry case. If you have any pastry left and feel confident, just it to weave an open lattice on top of the tart. Bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving.

https://www.instagram.com/deesbasement/

For more tart recipes check these out on Dom in the Kitchen.

Eat and of course, enjoy!

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Filed Under: Cakes Tagged With: dessert, golden syrup, pastry, pudding, tart, treacle tart

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Comments

  1. Denise says

    8 July 2022 at 1:32 am

    How perfect to tone down the sweetness of this little beauty with Greek yoghurt (which I have in the fridge constantly for any accompaniment) – love it in its old fashionedness.

  2. Jean says

    18 July 2022 at 3:48 pm

    I haven’t had a treacle tart in years either……well not a proper one anyway. Our local pub, which does excellent food, serves a rather fancy version which is not quite the same as I remember from my childhood.
    Thanks for the recipe.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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