Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Roll out the short pastry and carefully line a 9-inch tart tin, trimming any excess dough.
- Line the pastry with parchment paper, fill with baking beans, and blind bake for 15-20 minutes. Remove beans and parchment, then bake for another 5-7 minutes until lightly golden.
- While the crust bakes, gently heat the golden syrup in a small saucepan until it becomes pourable and slightly loosened.
- In a mixing bowl, combine the warmed golden syrup with the oats, cornflakes, and lemon juice. Mix thoroughly to combine all ingredients.
- Pour the prepared filling evenly into the pre-baked tart shell, spreading it to the edges.
- Return the tart to the oven and bake for 25-35 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
- Once baked, carefully remove the Treacle Tart from the oven.
- Allow the tart to cool completely on a wire rack before attempting to slice, as the filling needs time to set fully for clean cuts.
- Serve warm or at room temperature, ideally accompanied by clotted cream, custard, or a scoop of vanilla ice cream.
Notes
Ensure your short pastry is well-chilled and handled minimally to prevent toughness; blind baking the crust is crucial for a crisp base and to prevent a 'soggy bottom' once the syrupy filling is added. The golden syrup provides a distinct, rich caramel note; do not substitute it. The lemon juice is vital for balancing the sweetness and adding a bright counterpoint. The oats and cornflakes add a delightful textural contrast. You can gently toast them beforehand for added nutty depth. Monitor baking closely to achieve a set but slightly wobbly center; overbaking can make the filling too firm. Serve warm with clotted cream or vanilla bean ice cream for an elevated experience.