Stem Ginger and Treacle Tart
I’m a massive fan of the BBC Good Food magazine and buy the new edition as soon as I can each month. I was even more excited this time as it was the Christmas (yes, I know, I said the C word!) issue which means it’s time to start planning what I’m going to be cooking over the festive period. By January my copy is slightly battered and bruised!
This time though, it’s been put to use early. It was my Dad’s birthday this week and even though I had already baked him his birthday cake, when I saw the recipe for Stem Ginger and Treacle Tart I had to bake it for him as a little extra something. A tart combining two of his favourite things was just too good to pass by.
I was initially slightly concerned about the amount of golden syrup in it, pretty much a jar and a third! But oh, it was good! Very moist, very, very sweet with a hint of ginger running through it. Definitely one to bake again.
Stem Ginger and Treacle Tart (Good Food magazine, December 2010 issue)
Serves 8 – 10
375g pack sweet shortcrust pastry
750g golden syrup
zest and juice of 1 lemon
1 1/2 tsp ground ginger
6 – 8 balls stem ginger, thinly sliced
Roll out pastry and line a 23cm fluted tart case with it. Chill for 30 mins (I have to admit I was seriously short on time and didn’t chill the pastry, I really didn’t notice any difference).
Heat the oven to 200oC. Line the tart with greaseproof pastry and baking beans. Blind bake for 20 mins. Remove the beans and paper and bake for a further 10 mins until the pastry is a golden brown.
Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven temperature to 160oC.
Tip the treacle mixture into the tart and bake for 55 mins to 1 hour, until the filling is golden, crisp and feels set to the touch.
Arrange the stem ginger slices on top and drizzle with a little syrup from the ginger jar. Lift from the tin to a serving plate and serve warm with ice cream or custard.