TREACLE TART
Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.
Provided by OCEANVIXEN79
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
- Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
- Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 52.1 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 244 mg, Sugar 12 g
TREACLE TART
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
Nutrition Facts : Calories 402 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
TOASTED BRIOCHE TREACLE TART
Try Tom Kerridge's take on treacle tart with toasted brioche crumbs, which add an extra flavour dimension. Make your own pastry - or use shop bought
Provided by Tom Kerridge
Categories Dessert
Time 1h40m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Mix the flour, sugar and ground almonds together in a bowl. Rub in the butter with your fingertips until the mixture is crumbly, then mix in the egg yolks. If the pastry is still too dry, add up to 1-2 tbsp cold water until it comes together. Knead briefly, then form the dough into a ball and flatten into a disc with your hands. Wrap well, then chill for at least 30 mins.
- Roll the pastry out on a lightly floured surface to a 5mm thickness, then lift into a 22cm tart tin. Press into the base and up the side using a piece of excess floured pastry to help, leaving some overhanging the rim. If it cracks anywhere, patch it with the leftover pastry. Chill for at least 30 mins, or freeze for 10 mins.
- Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, line with baking parchment and fill with baking beans. Put on a baking tray and bake for 20 mins, then remove the parchment and beans and bake for 10 mins more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.
- For the filling, tip the crumbs into a dry pan and toast over a medium heat, tossing until lightly brown. Tip into a bowl with the rest of the ingredients and a large pinch of sea salt. Mix, then scrape into the tart case. Bake for 30-35 mins until set with a slight wobble in the middle. Leave to cool until just warm or completely cold. Will keep for two days covered at room temperature. Serve with clotted cream.
Nutrition Facts : Calories 543 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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