Hot Cross Treacle Tart
February 29, 2024

This tart is a cross between a treacle tart and a hot cross bun. It’s perfect for using up stale hot cross buns. Serve warm with a dollop of ice cream or cream. In the picture, I doubled the quantity of filling listed in the recipe as I like a deep tart, but honestly, it’s quite rich, so if I were making this again, I’d probably use an 18cm fluted tart mould. If you don’t even want to bother with making the pastry case, just buy a ready-made one, make the filling and bake.

1 box of ready rolled short-crust pastry
400g/14oz golden syrup
150g (approx. 3 hot cross buns)
1 tablespoon of Janda Vegan Lemon Spread
1 lemon, zested and juiced.

Unroll the pastry, and use it to line an 18cm fluted tart tin. Make sure you press into the corners. Trim off the excess pastry and reserve.

Prick the pastry all over with a fork, then line the pastry case with crumpled baking paper. Add in baking beads and bake in a preheated oven for 20 minutes at 180C.

Remove the baking paper and beads, and finish cooking the shell until golden brown. Allow to cool and set aside.

In a food processor, blitz the hot cross buns until you have fine crumbs.

Add the golden syrup, lemon spread, zest and juice into a saucepan and warm to melt. Fold in the hot cross bun crumbs and stir to combine.

Pour this mixture into your tart shell.

You can then decorate with a pastry cross using the leftover short-crust pastry.

Place in a preheated oven at 180C and cook until set (approximately 30 minutes).

Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.

Note that if you doubled the quantity like I did in the picture, you will need to cook the tart for longer. If the edges of the pastry are starting to brown, cover them with strips of foil.