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Blackberry Treacle Tart

By OcadoLife
“This budget-friendly Blackberry Treacle Tart looks like you’ve been slaving away for hours, but the pastry is done for you and the filling is super-quick,” says food stylist, writer and recipe developer Saskia Sidey.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 1 (320g) sheet ready-rolled shortcrust pastry
  • 200g panko breadcrumbs
  • 1 (454g) tin golden syrup
  • 150ml double cream
  • 2 large eggs
  • 1 lemon, zested and juiced
  • 150g blackberries

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/160°C fan/gas 4. Unroll the pastry, keeping the baking paper in place. Transfer to a rectangular baking tin (around 20cm x 25cm), with the paper on top. Cover the paper with baking beans; blind bake for 15 mins. Leave to cool a little, then remove the paper and beans. Reduce the oven temp to 160°C/140°C fan/gas 3.

  2. Step 2

    For the filling, mix the remaining ingredients, apart from the berries, in a bowl, adding a pinch of salt.

  3. Step 3

    Pour the mixture into the pastry case, smoothing it with a spatula. Scatter the blackberries over the surface, pressing them in part-way.

  4. Step 4

    Bake for 45-50 mins, until set. If you want a more golden finish, pop the tart under a hot grill for 3-4 mins. Enjoy warm or at room temperature. Leftover tart will keep covered and chilled for up to 3 days.