Blackberry Treacle Tart
By OcadoLife
Published on 14 August 2024
“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. “Rich, zesty and perfectly balanced, it tastes incredibly nostalgic. Blueberries, pecans and raspberries also work well here.”
Time and servings
1 hr 10 minsTotal time
12Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 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
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.Step 2
For the filling, mix the remaining ingredients, apart from the berries, in a bowl, adding a pinch of salt.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.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.