2/05/2018

Norfolk Tart

I needed a quick tart as a dessert to take to a get together. This is one of Mum's recipes so I've added metric in brackets. It's just a variation on a treacle tart.

8oz (225g) shortcrust pastry
4oz (100g) golden syrup
1oz (25g) unsalted butter
grated rind of 1 lemon
3 tablespoons of double cream
1 egg
Preheat oven 200C/gas6                      7" or 17.5cm flan tin

Roll the pastry out and line the tin. Prick the base and bake blind for 15 mins.
Reduce oven to 180C/gas4
Warm the syrup till it's runny, then take off the heat and add the butter and lemon rind and stir together. Beat the cream and egg together and mix into the syrup.
Pour into the pastry case and bake for about 30 mins. Serve warm with some cream or vanilla ice cream.


It hasn't got the breadcrumbs like the usual treacle tart. Supposed to have been a favourite of Charles Dickens! Nice crumbly pastry and a soft filling with a hint of lemon. 


3 comments:

Suelle said...

I've read about this version of a treacle tart, but never got round to trying it. It's difficult to imagine what the result of bringing those particular ingredients together would be, in terms of volume and texture. It doesn't sound enough to fill a flan case, although it obviously does!

Snowy said...

It’s quite small, Suelle.

Phil in the Kitchen said...

I've come across the Norfolk tart in old cookery books but never in real life and I've never tried to make one. Personally it sounds a lot more inviting than the classic treacle tart. I'm not sure that I'm usually tempted by the kind of food in the novels of Mr Dickens but I could definitely be tempted by this.