![]() Allow to cool slightly before removing from the flan ring and serving. Transfer to the oven to bake for 45-50 minutes, or until the filling is lightly set and golden. A lovingly hand crafted traditional Treacle Tart encased in a sweet shortcrust pastry and topped with a moreish sticky golden syrup and breadcrumb filling. Use any spare pastry to decorate the top with lattice strips. Pour the treacle mixture into the pastry case. Frozen, fully baked traditional English tart made with breadcrumbs and syrup filling in a sweet pastry case. Remove from the heat and mix with the breadcrumbs and lemon zest. Method For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. (Save any spare pastry for decoration.)įor the filling, gently heat the golden syrup in a pan until melted down and runny. Historically, the Middle English term treacle was used by herbalists and apothecaries to describe a medicine (also called theriac or theriaca ), composed of many ingredients, that was used as an antidote for poisons, snakebites, and various other ailments. Press the pastry into the sides and prick the base all over with a fork. Line a 25cm/10in shallow, fluted loose-based flan tin. Remove and unwrap the pastry and roll out the pastry on a lightly floured surface. It is made using shortcrust pastry, with a filling made out of golden syrup. Knead lightly, then wrap in cling film and transfer to the fridge to chill for 30 minutes. Treacle tart is a traditional English dessert. Remove from the processor and place onto a lightly floured surface. This Treacle Tart is buttery, creamy, and brightened by fresh lemon zest and juice. ![]() ![]() ![]() For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.Īdd the egg yolk, sugar and about two tablespoons of cold water and pulse until a firm dough is formed. ![]()
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