How to Prepare Ultimate Sloe treacle tart

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sloe treacle tart. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sloe treacle tart is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sloe treacle tart is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook sloe treacle tart using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sloe treacle tart:

1. Make ready 23 cm tart tin
2. Make ready Pastry
3. Take 225 g plain flour
4. Take 110 g butter
5. Prepare 1 egg
6. Take Filling
7. Prepare 300 g golden syrup
8. Take 150 g sloe syrup
9. Get 1 tsp ground ginger
10. Make ready zest of 1 lemon
11. Take 2 tbsp lemon juice
12. Get 85 g breadcrumbs
13. Make ready To serve
14. Take Clotted cream or ice cream

Instructions to make Sloe treacle tart:

1. Add the flour to a bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour with your fingers until there are no lumps left
2. Add the egg to the bowl and mix roughly with a fork. Mix some more in the bowl with your hands until the mixture comes together as a dough. Turn out onto a kitchen surface - lightly dust with flour to prevent it sticking when you roll the pastry.
3. Roll the dough out until you have enough to cover your tin. Make sure the tin is lightly greased with oil/butter, and fill the tin with your pastry mixture - you might need to make sure the pastry sits to the edges on the inside. Cut any loose pastry away from the top edge of your tin.
4. Prick the pastry with a fork a few times, then place in the fridge to rest for 20-40 minutes. Preheat the oven to 190C
5. Line the pastry with baking paper and weigh down with baking beads. If you don't have baking beads you can blind bake with some dried beans. Blind bake for 15 minutes. Remove the baking beads and bake for another 3-4 minutes until the pastry is golden brown
6. Add the filling ingredients to a bowl and mix with a spoon. Pour the filling into the pastry, don't worry if the mixture is runny at this stage is will firm up when cooked.
7. Bake for 30 minutes. When you remove from the oven it may be wise to leave to cool for a few minutes as the filling will be very hot! Serve with clotted cream or ice cream. Leftovers are delicious cold as well

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