Stem Ginger Treacle Tart Recipes

STEM GINGER & TREACLE TART

Steps:

• Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.
• Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.
• When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.

GINGERY TREACLE TART

Steps:

• Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.
• In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.
• Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.
• Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.