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Treacle tart

Making the pastry case 
then 45 minutes 
Treacle tart

Serves 6

20 x 4 cm / 8 x 1 1/2 in pastry case, half baked, 
excess pastry reserved for lattice
425 ml / 15 fl oz golden syrup 
50 g / 2 oz fresh breadcrumbs 
2.5 ml / 1/2 tsp powdered ginger 
grated zest and juice of 1/2 lemon 
grated zest and juice of 1/2 orange 
30 ml / 2 tbs soft brown sugar 
30 ml / 2 tbs thick cream 
1 apple, peeled, cored and grated 
5 ml / 1 tsp butter 
1 large egg yolk, beaten 
whipped cream to serve  

Treacle tart Preparation 

1- Heat the oven to 180 C / 350 F / gas 4. 

2- In a saucepan melt the syrup and stir in the breadcrumbs, powdered ginger, grated zest and juice of the lemon and orange, soft brown sugar, the thick cream, grated apple and butter. Blend well together and pour the mixture into the half-baked pastry case. 

3- Roll out the remaining pastry to an oval 20 cm / 8 in long and cut it into strips about 10 mm / 1/2 in wide. Arrange these over the tart, weaving them under and over each other to make a lattice over the filling. Brush this lattice with the beaten egg yolk. Bake in the oven for 20-25 minutes or until the pastry is golden brown. Allow the tart to col before serving. Serve with whipped cream.

Yummy Delicious Treacle tart is waiting for you.

photo credit goes to = www.lehighvalleylive.com


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