Stem ginger treacle tart from Crumb: The Baking Book (page 267) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 18, 2020

    We loved the flavors of this tart - the ginger really comes through, and overall this was a win although my comments might sound like it wasn’t. I had problems with Ruby’s tart dough - it was very crumbly and I needed to use the entire egg, contrary to her instructions. (I used the provided metric measurements. Note that the estimated 2 cups of breadcrumbs for the filling didn’t match the book’s metric measurement of 125 grams. I used more breadcrumbs than 2 cups and my filling was fine.) Back to the dough - I was able to roll it out after additional kneading to fit into my eight inch springform pan. Per the recipe, I made the dough go up the side of the pan, although the recipe didn’t make enough filling to completely fill the pan.The pan I used was a suggested option, and based on the book photo, it appears that the recipe does not anticipate a completely filled tart. Fortunately, I didn’t have to worry about presentation when I made this, but if that is a concern, use a pie plate.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.