Syrup Tart
Indulge in the nostalgic charm of a classic syrup tart, a timeless British dessert that's as comforting as it is delicious. This golden treat features a crisp, buttery homemade pastry filled with a luscious mixture of warm golden syrup, fresh breadcrumbs, and a zesty hint of lemon, creating the perfect balance of sweet and tangy flavors. A touch of ground ginger adds a subtle warmth, elevating this traditional bake with a modern twist. Baked to golden perfection, the syrupy filling sets beautifully in its delicate shell, making this tart an irresistible centerpiece for any table. Ready in just over an hour, this dessert is perfect for a cozy afternoon tea or a crowd-pleasing dinner party finale. For extra decadence, serve your syrup tart with a dollop of cream or a scoop of velvety vanilla ice cream and take your taste buds on a delightful journey through British culinary heritage.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 30 grams Caster sugar
- 2 tablespoons Cold water
- 325 grams Golden syrup
- 120 grams Breadcrumbs (fresh or store-bought)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoons Ground ginger (optional)
- 1 tablespoon Milk (for brushing pastry)
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 23cm (9-inch) tart tin with removable base.
In a large mixing bowl, add the flour and caster sugar. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until a dough forms. Wrap the dough in cling film and refrigerate for 15 minutes.
Roll out the pastry on a lightly floured surface until it is about 3mm (1/8 inch) thick. Carefully transfer the pastry to the tart tin, pressing it gently into the edges and trimming any excess. Prick the base all over with a fork.
Line the pastry with baking paper and fill with baking beans or dried lentils. Bake the pastry for 15 minutes, then remove the beans and paper and bake for another 5 minutes or until golden. Set aside to cool slightly.
In a medium saucepan, gently heat the golden syrup until warm but not boiling. Stir in the breadcrumbs, lemon juice, lemon zest, and ground ginger (if using). Mix until combined, then let the mixture cool for 5 minutes.
Pour the syrup filling into the partially baked pastry shell, spreading it out evenly. Brush the edges of the pastry with a little milk to help them brown.
Bake the tart in the preheated oven for 30 minutes, or until the filling is set and the pastry is golden brown.
Allow the tart to cool for at least 10 minutes before slicing. Serve warm or at room temperature, optionally with a dollop of cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 581.5 g | 211% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 316.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
