Healthier treacle tart

Made this for pudding when my sister was here a few weeks ago. I like us to be able to have a weekend pudding like a traditional family, but we have to be careful of our waistlines. This is only about 240 calories, and decent fat etc levels. It doesn’t taste exactly like a normal treacle tart, but it’s slightly less sweet and sickly, and Rachel and Chris both preferred it to normal treacle tart. I think I did too. It takes about 15 minutes if you’re lazy and use ready rolled Shortcrust. I was so lazy I bought some foil pie tins, because our cupboards are in a state and I couldn’t be bothered sorting a pie tin out, and washing one up. The foil tins are great though, very handy. I bought some traybake ones too and Chris has just used one for his peanut butter millionaires slice which we are about to try…

225g Shortcrust pastry. I used ready rolled which is in a rectangle. Cut quite a bit off, which I should have used but wasted 😦
1 egg
3 tbsp half-fat creme fraiche
175g golden syrup
1 tbsp black treacle (not much, but essential to the taste)
1 apple, cored and grated (didn’t bother to peel)
50g breadcrumbs (recipe specified white but I used granary and it worked well. It’s always good to whizz up old bread and freeze to use later, although I’m a bit rubbish at doing it!)
1 lemon

Put pastry in a 23cm pie tin, cut off the excess and chill for 10 mins, whilst oven heats to 200
Line pastry case with foil and beads and cook for 12 mins, and then another 5 with foil and beads out (as you might guess, I wasn’t strict about these timings)
When you take the pastry case out, turn oven down to 180
Beat the egg in a bowl
Sir in the syrup, treacle, breadcrumbs and creme fraiche
Zest the lemon and add this along with 1 tbsp of the juice
Let this mixture stand for 10-15 mins so the breadcrumbs soak up the other ingredients
Pour the filling into the pastry case and bake for 30 mins

The tart needs to cool a little before you serve it, as it will be too hot to eat straight out of the oven.

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