Steps to Make Super Quick Homemade Sloe treacle tart

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sloe treacle tart. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sloe treacle tart is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Sloe treacle tart is something which I have loved my entire life.

Treacle is another name in Britain for Golden Syrup the nearest product here would be dark caro syrup. There is a Black Treacle in Britain that is similar to your mollases but that is different to golden syrup. Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sloe treacle tart using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sloe treacle tart:

1. Get 23 cm tart tin
2. Get Pastry
3. Get 225 g plain flour
4. Get 110 g butter
5. Make ready 1 egg
6. Get Filling
7. Take 300 g golden syrup
8. Get 150 g sloe syrup
9. Get 1 tsp ground ginger
10. Get zest of 1 lemon
11. Get 2 tbsp lemon juice
12. Prepare 85 g breadcrumbs
13. Take To serve
14. Get Clotted cream or ice cream

Treacle tart is a traditional English dessert, made predominately of shortcrust pastry and golden syrup. The tart is normally served hot with a dollop of clotted cream. It can also be served with ordinary cream, custard, or yoghourt. Treacle tart can also be served cold.

Steps to make Sloe treacle tart:

1. Add the flour to a bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour with your fingers until there are no lumps left
2. Add the egg to the bowl and mix roughly with a fork. Mix some more in the bowl with your hands until the mixture comes together as a dough. Turn out onto a kitchen surface - lightly dust with flour to prevent it sticking when you roll the pastry.
3. Roll the dough out until you have enough to cover your tin. Make sure the tin is lightly greased with oil/butter, and fill the tin with your pastry mixture - you might need to make sure the pastry sits to the edges on the inside. Cut any loose pastry away from the top edge of your tin.
4. Prick the pastry with a fork a few times, then place in the fridge to rest for 20-40 minutes. Preheat the oven to 190C
5. Line the pastry with baking paper and weigh down with baking beads. If you don't have baking beads you can blind bake with some dried beans. Blind bake for 15 minutes. Remove the baking beads and bake for another 3-4 minutes until the pastry is golden brown
6. Add the filling ingredients to a bowl and mix with a spoon. Pour the filling into the pastry, don't worry if the mixture is runny at this stage is will firm up when cooked.
7. Bake for 30 minutes. When you remove from the oven it may be wise to leave to cool for a few minutes as the filling will be very hot! Serve with clotted cream or ice cream. Leftovers are delicious cold as well

It can also be served with ordinary cream, custard, or yoghourt. Treacle tart can also be served cold. It is so easy to make and you will you be glad you did. The tart can be served as a pudding with custard or a dollop of cream. Alternatively, serve a slice with afternoon tea.

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