In which I bake a traditional recipe with a twist that makes it faster…
Prep time: 35 minutes (only 5 minutes with pre-bought pastry) Cook Time: 30 minutes.
Much as I adore a traditional treacle tart I often find it takes a little longer to make than I’d like. I decided to speed it up a bit with some inspiration from my mother’s quick treacle tart recipe and one of my other favourite desserts: flapjacks.
Ingredients
Sweet Shortcrust Pastry
90 g butter (softened)
65 g caster sugar
3 egg yolks
200 g plain flour
Filling
200 g porridge oats
115 g butter
115 g soft brown sugar
2 tbsp & 2 tsp golden syrup
Recipe
Preheat the oven to 190°C (170°C for a fan oven).
To make the pastry: cream the butter and sugar together in a bowl.
Add the egg yolks one at a time while beating into the creamed sugar.
Mix in the flour to make a ball of dough and then knead until it sticks together.
Chill in the fridge for at least 30 minutes before using.
Once the pastry is ready, roll it out and make sure it will fit into a tart dish.
Grease the dish then place the pastry into it.
Blind bake the pastry for 10-15 minutes. While you are waiting for that you can move on to the filling.
To make the filling: heat the golden syrup, sugar and butter in a saucepan until they melt together.
Remove from the heat and stir in the oats.
Combining: pour the oat mixture into the pastry case.
Bake for 20-25 minutes until the filling is bubbling.
Remove from the oven and leave to cool a little before serving.
Enjoy hot and ideally with a scoop of ice cream or clotted cream.
Variations
To make this recipe vegan just switch the pastry for vegan pastry (you’ll find most pastry in your supermarket is vegan these days). Then, for the filling, just make my Vegan Flapjack recipe instead (you’ll need about 2/3rds of the recipe).
