54 The Best of British Pies - 40 Perfect Pies

8. Beat together the cold water and egg in a mug, pour over the rhubarb mixture
and stir to combine.
9. Flour your worktop. Roll out one piece of chilled dough into a ⅛” disk.
Arrange in a 9” pie dish. Trim any excess.
10. Spoon the filling into the pastry. Dot with small pats of butter.
11. Roll out the second piece of dough, as before, and place over the filling.
Trim any excess, press the top and bottoms dough together. Make several small
slits in the top of the pie.
12. Pop in the oven and bake for 15 minutes.
13. Turn the oven temperature down to 350 degrees F and bake for another 45
minutes.
14. Allow to cool completely before serving with custard.

Traditional Treacle Tart

This sticky, syrupy tart is guaranteed to satisfy even the most hardcore sweet
teeth!
Servings: 8
Prep Time: 45mins
Cooking Time: 1hour 15mins
Total Time: 4hours 20mins
Ingredients:
Pastry:

6 tbsp unsalted butter (chilled, cubed)
1½ cups plain flour
¼ tsp salt
¼ cup ice cold water

Filling:

1 cup golden syrup
¼ tsp salt
2 tbsp unsalted butter (chilled, cubed)
6 tbsp breadcrumbs
1 medium egg (beaten)
3 tbsp heavy cream
Zest of 1 medium lemon
Whip cream (for topping)
Directions:

1. First, make the pastry. Add the butter, flour, and salt in a mixing bowl. Using
your fingers, rub the butter into the flour and salt until you have a crumbly
mixture. Pour in the water and mix until you have a smooth dough. Shape into a
disk and cover with plastic kitchen wrap. Chill for an hour.

2. In the meantime, make the treacle filling.
3. In a saucepan over moderate heat, add the syrup and gently cook until it
loosens. Take off the heat and stir in the salt, butter, breadcrumbs, beaten egg,
cream, and lemon zest until incorporated. Set to one side to cool.

4. Flour a work surface.

5. Roll the chilled dough out into an 11” circle. Arrange in a tart pan with a
removable bottom and fluted edge (9”). Trim any overhanging dough. Chill for
half an hour.
6. Preheat the main oven to 375 degrees F.

7. Prick a few holes in the base of the chilled dough and line with a sheet of
parchment. Pour rice on top of the parchment to weight it down then pop in the
oven and bake for 20 minutes.

8. Discard the rice and paper, return to the oven and bake for another 10 minutes.
9. Take out of the oven and fill with the treacle mixture. Pop back in the oven

and bake for a final half an hour until set.
10. Allow to cool and firm up before serving with dollops of whip cream.