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Individual treacle tarts recipe

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These individual treacle tarts make the ideal dessert or afternoon treat. Made with golden syrup and breadcrumbs, they are wonderfully sticky and moreish. All the more decadent when drizzled with a little double cream! See method

Serves 6 (makes 6)
30 mins to prepare, 30 mins to cool pastry and 30 mins to bake
487 calories / serving
Vegetarian

Ingredients

180g plain flour, plus extra for dusting
75g butter, diced
400g golden syrup
2 lemons, zested and juiced
150g fresh white breadcrumbs

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2060kj
487kcal 4%
Fat
11g 16%
Saturates
6g 31%
Sugars
54g 60%
Salt
0.9g 16%

of the reference intake
Carbohydrate 96.3g Protein 6.1g Fibre 1.9g

Method

You will need six 9-10cm fluted, shallow flan tins and a baking tray. To make the pastry, put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. (If you don’t have a processor, rub the butter into the flour with your fingertips.) Add 3-4 tsp cold water and mix to a soft dough.

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On a lightly floured surface, divide the pastry into 6 equal pieces. Roll each one into a ball. Taking one piece at a time, roll out thinly until the pastry is large enough to cover the base and sides of a tin. Press down well, and prick the base all over with a fork. Repeat with the remaining pastry balls. Chill for 30 mins.

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Heat the oven to gas 6, 200°C, fan 180°C. Heat a baking tray in the oven.
For the filling, warm the golden syrup a little in a pan until runny. Add the lemon zest and juice and the breadcrumbs. Mix well, then divide between the pastry cases.
Bake for 15 mins, reduce the heat to gas 4, 180°C, fan 160°C and cook for a further 15 mins, until the pastry is pale golden and the filling is set. Serve warm or cool.