Save to your scrapbook
Treacle tart bars
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
140g unsalted butter, chilled and cubed
250g plain flour, plus extra for dusting
2 tbsp Tate & Lyle Caster Sugar
For the filling
2 British Blacktail Large Free Range Eggs, beaten
454g can Lyle’s Golden Syrup
110g fresh breadcrumbs
1 orange, finely grated zest and 3 tbsp juice
1. To make the pastry, rub the cubed butter into the flour until it resembles breadcrumbs (alternatively pulse in a food processor). Stir through the sugar then add 4 tbsp chilled water and use a knife to combine. Add an extra 1 tbsp water if needed, to draw the pastry together into a ball. Wrap and refrigerate for 30 minutes.
2. Preheat the oven to 200ºC, gas mark 6. On a lightly floured surface, roll the pastry out to a rectangle a little thinner than a £1 coin, and big enough to line the base and sides of a 30x20cm tin. Place a rectangle of greaseproof paper onto the base of the tin, then line the base and sides with pastry (patching up the sides if there are any gaps). Prick the base with a fork a few times, then line with crumpled parchment paper and baking beans. Refrigerate for 15 minutes.
3. Bake the chilled pastry for 15 minutes, then carefully remove the baking beans and paper. Bake for another 5 minutes until the base is golden. Reduce the oven temperature to 180ºC, gas mark 4.
4. To make the filling, combine the eggs and golden syrup, then stir through the breadcrumbs, orange zest and juice. Spoon into the pastry case then bake for 30 minutes, or until golden. Remove from the oven and allow to cool before slicing into 12 bars.
Typical values per serving:
This recipe was first published in October 2020.
Average user rating