Treacle Tart #2

Treacle Tart #2

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Treacle, as we know it in Britain today, is the sugar syrup first produced as a by-product from sugar refining and production in the nineteenth century. It soon replaced honey as a cooking ingredient, being sweeter, more convenient, easier to get hold of and cheaper to buy. Nevertheless, the treacle tart is based on the very earliest tart-making traditions of using honey and stale breadcrumbs. The recipe of this treacle tart is described by Theodora Fitzgibbon as originating in a hotel in Bray-on-Thames in Berkshire. Other variations make great use of lemon zest and lemon juice. The recipe given here combines the best and simplest of school tarts with just a touch of luxury and sophistication to make it irresistible.
Servings: 10
Calories: 352

Ingredients
 

  • 8 oz rich sweet shortcrust pastry
  • 10 oz golden syrup about 6 tablespoons
  • 6 floz double cream
  • 2 eggs lightly beaten (save a little for brushing on the lattice strips)
  • finely grated zest and juice of 1 lemon
  • 2 oz ground almonds
  • 4 1/2 oz fresh breadcrumbs
  • 1 large cooking apple peeled, cored and finely chopped

Instructions

  • Roll out the pastry on a lightly floured surface and use to line a deep 23cm (9 in) tart tin. Pre-bake or bake blind.
  • While the pastry is cooking, roll out any pastry leftovers into narrow strips for the lattice top and keep on a plate in the fridge. Pre-heat the oven to 200°C (400°F) Gas 6.
  • Place the syrup in a pan and heat gently until warm.
  • In a bowl, mix the cream and most of the beaten eggs together, then add the lemon zest and juice and warm syrup and mix well.
  • In a separate bowl, mix together the almonds, breadcrumbs and apple. Make a well in the centre and pour in the syrup mixture. Stir until the mixture is well mixed, then pour into the pre-baked pastry case.
  • Lay the chilled pastry strips across the top of the tart in criss-cross fashion, chopping off and sealing the edges by pinching them together with fingers and thumb.
  • Brush the pastry lattice with the remaining beaten egg. Bake in the oven for 25 - 30 minutes or until golden brown.
  • Serve warm or cold and with vanilla sauce, custard or ice cream.
Calories: 352 kcal
Carbohydrates: 49 g
Protein: 6 g
Fat: 17g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 180 mg
Potassium: 82 mg
Fiber: 3 g
Sugar: 25 g
Vitamin A: 321 IU
Vitamin C: 9 mg
Calcium: 37 mg
Iron: 2 mg
Dishes Desserts, Tarts
Cuisine British
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