Serve hot or cold with clotted cream or double cream. Return to the oven and bake for about 30 minutes. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Bake the pastry blind for 15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.Ħ. A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyles Golden Syrup which gives the. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.ĥ. Bake: Bake for 25-30 minutes until your filling has nicely browned, the crust should be a golden color. Fill Crust: Pour mixture into your shortbread crust and place into your oven, preheated to 375. Knead by hand just enough to bring it to a smooth lump of pastry.ģ. Cook: Once a gentle boil has been reached, reduce heat and cook for an additional 2 minutes, then remove from heat. With the processor still running on medium to high, slowly add the beaten egg and blitz some more until the dough starts to come together. In the bowl of your food processor mix the flour and diced butter until it appears like fine breadcrumbs.Ģ. So far in the Traditional Puddings recipes I have doneīefore you go, why not check out my recipes index page, or my craft projects index page, I am sure you will find something there to interest you.Ģ25g/8oz plain flour, plus extra for dustingġ small lemon, zest, finely grated and 1 tbsp of the juice (if your lemon is larger, don't use all the zest)ġ. Even with this amount of ginger, you probably will not be able to TASTE the ginger, merely be kind of aware that it is there, if that makes sense. The printable recipe below, reflects these alterations. In hindsight, I would use slightly less lemon and slightly more ginger and the I could not taste the ginger at all, it was overpowered by the lemon. The first mention of a treacle tart recipe dates back to a 19th century cookbook by English author Mary Jewry. I chose this particular recipe (from the BBC website) because of the addition of a little ginger. Treacle tart is a sweet pastry consisting of a buttery shortcrust base and a gooey filling made from treacle (aka golden syrup), breadcrumbs and lemon zest. Tasting Notes - I already mentioned the fun of cutting a firm sticky tart like this, so if you are making it to eat cold, keep that baking time to the bottom of the time allowed. ![]() I tried to make a quenelle shape of the cream, hmm, think I need a bit more practice.
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