Treacle Tart with Woven Lattice Top
James Morton created this dish for Great British Bake Off ™ Series 3. Set as Mary Berry's technical, the challenge called for a genuinely woven lattice over a glossy golden-syrup filling, and James delivered the week's strongest execution to take Star Baker. The pastry stays thin and crisp with no soggy bottom, while the zest and juice of two lemons keep the sweet filling bright and cleanly sliceable.
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- FOR THE PASTRY
- plain flour, plus extra for dusting
- unsalted butter, cold and cubed, plus extra for greasing
- About 45 ml cold water
- free-range egg, beaten
- FOR THE FILLING
- golden syrup
- fine fresh white breadcrumbs
- lemons, zest and juice of both
- TO SERVE
- Crème fraîche or clotted cream, to taste
- EQUIPMENT
- Deep 18 cm / 7 in loose-bottomed fluted flan tin
- Heavy baking sheet, preheated
- Rolling pin and cling film
- Fine grater / microplane and a juicer
- Pastry brush, fork, sharp knife, food processor