Tarted Up Treacle Tart with Ginger and Pecans

Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!
Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!Treacle Tart. If someone asks me what my favourite dessert is it has to be a treacle tart. It has to be served warm and preferably with a large dollop of clotted cream. My husband has to have it with custard and my mum prefers ice cream. At this point I have to say that with treacle tart I’m not a fan of sharing. I am quite happy to secretly eat it, Nigella style, in huge portions until the treacle tart is no more. There, I’ve confessed, my very dirty treacle tart secret!      As English puds are hard to come by in France I decided to make a tarted up treacle tart for Christmas by adding some ginger and chopped pecan nuts. Of course, you could use walnuts or hazelnuts too. Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!   Many tarts have a rich sugary pastry but I think that treacle tart is rich enough so my pastry is a classic butter and lard mix that is slightly more fat to flour. My grandma always made her pastry this way but in her day margarine was the norm. Like me, she couldn’t stand getting messy hands so she made her pastry with a fork. I just throw the lard, butter and flour in the food processor and then add a little beaten egg before bringing it together to a dough by hand. This pastry is very melting, which means it can be difficult to work with. Patch it if you need to but be careful not to leave any gaps or the filling will weld the pastry to the tin. Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!   Line a loose bottom tart tin with the pastry and lightly prick with a fork before refrigerating for 20 minutes. Put the tart tin on a baking sheet and bake blind while you make the filling. If you get cracks when you remove the paper use a pastry brush and the remaining beaten egg to paint on to the base before cooking for a few minutes more. Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!   It’s really easy to be fooled by the ‘treacle tart’ title of this dish because there is no actual treacle in the dish! In fact, I hate treacle, the mere smell of it turns my stomach, but the magic combination of golden syrup and breadcrumbs is truly irresistible. Just put the breadcrumbs in a large mixing bowl with the lemon zest, pecans and the ginger. To make it easier to work with the syrup, stand the tin of golden syrup or bottle in a bowl of warm water before measuring out. Add to the breadcrumbs and mix to combine. Place the filling into the pastry case and spread out. Bake for 40  minutes at 170 C . Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream! Lots of treacle tarts have a lattice top but the filling is the best part so why mess about? By the time I’ve put the filling in the case I just want to put it in the oven and get ready to eat it! It cuts better if you leave it in the tin for a while if you can..... Do you love treacle tart like me?                        
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Tarted Up Treacle Tart with Ginger and Pecans

Treacle Tart gets a festive makeover with the addition of ginger, lemon zest and chopped pecans. Delicious served warm with cream!
Servings 8
Author Amanda

Ingredients

  • 225 g plain flour
  • 70 g butter
  • 60 g of lard
  • Beaten egg
  • For filling
  • Two eggs beaten
  • 1 teaspoon of ginger
  • Zest of one lemon
  • 60 g chopped pecans
  • 140 g of white breadcrumbs
  • 500 g of golden syrup

Instructions

  1. Make the pastry by combining flour, lard and butter in a food processor until the mixture resembles breadcrumbs. Add enough beaten egg to make a dough and roll out to line a 23 cm tin. Lightly prick the bottom and chill for 20 minutes.
  2. Bake the pastry cases blind on a baking sheet at 200° for about 15 minutes until the edges are golden. Remove the paper and bake for a further five minutes until the base is golden.
  3. Put the breadcrumbs in a large mixing bowl with the lemon zest, pecans and the ginger. Stand the tin of golden syrup or bottle in warm water and then measure out the syrup. Add to the breadcrumbs and mix to combine.
  4. Place the filling into the pastry case and spread out. Bake for 40  minutes at 170 C .

12 thoughts on “Tarted Up Treacle Tart with Ginger and Pecans

  1. Gorgeous, and so simple in terms of ingredients. I love your ginger and pecan additions. I’ve been travelling and now I’m back and catching up on my favorite blogs!

  2. Mmmm Yum! I just adore this kind of tart, we have one looking about the same in Switzerland but with walnuts, delicious!

  3. I love all tarts so I can’t say which I’d rather but this treacle tart is certainly on my must try list!! This looks delicious!

    1. Thanks Angela! It’s what I love about blogging; finding new food from around the world. I’ve got English crumpets coming next but I love to try anything and everything. This treacle tart is my absolute favourite though.

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