Gingery Treacle Tart

⏱ 120 mins 🍽 Serves 10 🌶 british ✅ Easy 🏷 Dessert

This version of the classic British treacle tart offers a lighter, less sweet alternative. It is infused with zingy stem ginger and fresh lemon, and features whole poached pears baked within the filling. The dessert requires about 120 minutes to prepare and bake, resulting in a golden, set tart that serves 10 people. It is an ideal choice for an afternoon tea treat or a comforting dessert, best enjoyed with a dollop of cold cream or a serving of hot custard.

Gingery Treacle Tart

Ingredients

  • 500g pack sweet shortcrust pastry
  • a little flour for dusting
  • 300g granulated sugar
  • 3 lemons zested
  • 5 firm pears peeled
  • 600g golden syrup
  • 1 ball stem ginger finely chopped, plus 1tbsp syrup from the jar
  • 140g breadcrumb
  • 3 eggs

Method

  1. On a lightly floured surface, roll out the pastry and use it to line a 23cm round loose-bottomed tin, ensuring it is about 5cm high. Allow the extra pastry to hang over the edges, then place it in the refrigerator to chill for 30 mins.
  2. Place the granulated sugar, 800ml water, and the zest from one lemon into a large saucepan. Bring the mixture to a gentle simmer, then add the peeled pears. Cover the pan and poach the fruit for 12-15 mins until they are nearly tender. Transfer the pears to a plate lined with kitchen paper.
  3. Preheat your oven to 200C/fan 180C/gas 6. Line the chilled pastry case with baking paper and fill it with baking beans. Bake blind for 15-20 mins until it turns a pale biscuit colour. Take out the paper and beans, then return the case to the oven for a further 5 mins. While it bakes, gently warm the golden syrup in a small pan with the remaining lemon zest, the juice of one lemon, and the chopped ginger and its syrup until fluid. In a large bowl, combine the breadcrumbs with the warmed syrup mixture and the eggs.
  4. Lower the oven temperature to 180C/fan 160C/gas 4. Trim a small slice from the base of each pear so they stand up. Arrange the pears evenly in the pastry case. Spoon the filling carefully around them. Bake the tart for 50 mins-1hr until it is golden and firmly set. Allow it to cool completely. Trim the overhanging pastry to create neat edges before serving with cold cream or hot custard.

Nutrition (per serving)

Calories801 kcal
Fat21 g
Saturates7 g
Carbs154 g
Sugars116 g
Fibre3 g
Protein8 g
Sodium496 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryDessert
Cuisinebritish