6 August 2017
Liz Robb
Treacle, Coconut And Sultana Tart
Ingredients
Preparation
-
Add a pinch of salt to the wholemeal and self raising flours mixed together. Add the soft margarine, cut into small pieces, and rub lightly into the flour. Add cold water a little at a time and mix with a knife until it forms a soft dough.
-
Wrap the dough in cling film and rest in the fridge for about 20 minutes.
-
Meanwhile, break the bread into small pieces and then turn into fine breadcrumbs in a food processor.
-
Finely zest the lemon and then squeeze out the juice.
-
Preheat the oven to 190 degrees, 170 degrees fan oven.
-
Lightly grease a small loose bottomed flan tin; mine measured about 20cm. Roll out the dough fairly thinly on a lightly floured surface, line the tin and then trim off any excess.
-
Gently warm the syrup in a large saucepan and stir in the lemon zest and a tablespoon of juice. Remove from the heat and stir the breadcrumbs, coconut and finally the sultanas into the warmed syrup.
-
Spoon the treacle mixture into the pastry case and spread evenly. Brush the pastry edges lightly with milk then bake in the preheated oven for about 30 minutes.
-
Once cooled, dust lightly with icing sugar.
A sweet and sticky treacle tart with coconut and juicy sultanas and a wholewheat pastry case.
Enjoy this treacle tart hot or cold, with cream, ice cream or custard, or simply on its own.
*I like to make pastry with soft margarine, but you could use butter instead if you prefer it.
Join the Conversation