Treacle tart hearts
- 200g cold, unsalted butter, cubed
- 350g plain flour, plus extra for rolling out
- ½ tsp ground ginger (optional)
- 100g golden caster sugar
- 1 egg yolk
For the filling
- 400g golden syrup
- finely grated zest of 1 lemon and juice of 1⁄2
- 100g white breadcrumbs
-
Prep: 20 mins
Cook: 25 mins
Plus chilling
Moderately easy
Makes 8
- Blitz
the butter, flour and ginger, if using, in a food processor until the
mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and
2 tsp cold water. Pulse until the dough clumps together, or bring it
together with a knife by hand. Turn onto a lightly floured surface and
press into a smooth round. Chill for 30 mins or until firm.
- Roll
out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm
circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm
width heart shaped tins
with the pastry. Re-roll trimmings. With a small cutter, stamp out 8
hearts to decorate. Chill tins and hearts for 15 mins or until firm.
Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.
- Stir
the syrup, lemon juice and zest together. Divide the breadcrumbs
between tins (they should reach to the top of the pastry), then spoon
the syrup over slowly, adding more once the first lot has started to
soak in. Top with the small pastry hearts. Put tins onto the hot baking
sheet and bake for 25 mins or until pastry is golden and the filling is
orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto
a wire rack. Serve just warm. Will keep for up to 3 days in an airtight
container. Heat in a low oven for 5 mins to warm through.
