Apple Treacle Tart Recipes

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APPLE TREACLE TART



Apple Treacle Tart image

Provided by Tamasin Day-Lewis

Categories     Milk/Cream     Dairy     Fruit     Dessert     Vegetarian     Condiment     Apple     Spirit     Brandy     Fall     Molasses     Calvados     Breadcrumbs     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Crust:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water, divided
Filling:
3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
1 1/4 cups golden syrup*
2 large eggs
2 tablespoons heavy whipping cream
1 tablespoon finely grated lemon peel
1 tablespoon light (mild-flavored) molasses
Large pinch of salt
1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
Calvados crème fraîhe:
1 8-ounce container crème fraîhe**
2 tablespoons sugar
1 tablespoon Calvados (apple brandy)

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
  • Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350°F.
  • For filling:
  • Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
  • Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust.
  • Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack.
  • For calvados crème fraîhe:
  • Stir crème fraîhe, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours.
  • Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

CLASSIC APPLE TART



Classic Apple Tart image

Apple tart is my family's favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h40m

Yield Makes one 9- or 91/2-inch tart

Number Of Ingredients 7

1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted
11/2 cups all-purpose flour, plus extra for rolling
1/4 teaspoon kosher salt
2 tablespoons sugar
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon

Steps:

  • Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
  • Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
  • Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

APPLE TREACLE TART



Apple Treacle Tart image

Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts). Recipe by Tamasin Day-Lewis and taken from Bon Appetit May 2010 for ZWT. ****Golden syrup is a type of cane syrup popular in Great Britain; available at some supermarkets and at specialty foods stores and British import shops. RZ doesn't recognize this as an ingredient, and there should be 1 and 1/4 cups of golden syrup in the filling.

Provided by alligirl

Categories     Tarts

Time 2h

Yield 1 tarts, 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, divided (may need more)
3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
1 1/4 cups syrup (golden)
2 large eggs
2 tablespoons heavy whipping cream
1 tablespoon light molasses (mild-flavored)
1 large pinch salt
1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
1 (8 ounce) container creme fraiche
2 tablespoons sugar
1 tablespoon calvados (apple brandy)

Steps:

  • CRUST:.
  • Blend flour, sugar, and salt in processor 5 seconds.
  • Add butter; using on/off turns, cut in until very coarse meal forms.
  • Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap in plastic wrap and chill 1 hour.
  • (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom.
  • Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
  • Freeze crust until firm, about 10 minutes.
  • Line crust with foil and dried beans or pie weights.
  • Bake until sides are set, about 25 minutes.
  • Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
  • Cool 30 minutes.
  • Reduce oven temperature to 350°F.
  • FILLING:.
  • Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
  • Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
  • Stir in apples and breadcrumbs. Pour filling into crust.
  • Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
  • Cool in pan on rack.
  • CALVADOS CRÈME FRAÎCHE:.
  • Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
  • Cover mixture and refrigerate until ready to use, up to 3 hours.
  • Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

Nutrition Facts : Calories 424, Fat 22, SaturatedFat 13.3, Cholesterol 119.8, Sodium 145.4, Carbohydrate 54.6, Fiber 1.4, Sugar 23.7, Protein 4.4

QUICK AND EASY APPLE TART



Quick and Easy Apple Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 whole sheet puffed pastry, cut in half
Nonstick cooking spray
1 cup brown sugar
1/4 teaspoon salt
Juice of 1/2 a lemon
3 whole apples, cored, halved and sliced, but not peeled
Store-bought caramel sauce, for serving
1/4 cup chopped pecans

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
  • Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
  • Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

TREACLE TART



Treacle Tart image

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

1 (9 inch) pie crust pastry
1 cup golden syrup
¼ cup heavy cream
1 cup bread crumbs
1 lemon, zested
2 tablespoons lemon juice

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

FRESH APPLE TARTS



Fresh Apple Tarts image

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

Steps:

  • In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  • While the dough is chilling, prepare the apple filling.
  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  • Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

TREACLE APPLE TART



Treacle apple tart image

The apple and tangy lemon cuts through the syrup nicely in this pretty dessert - perfect if you normally find treacle tart too sweet

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 2h

Number Of Ingredients 8

375g pack sweet shortcrust pastry
a little flour , for dusting
600g golden syrup , plus a little extra
225g fresh white breadcrumbs
zest and juice 2 lemons
3 large eggs , broken up with a fork
5 small eating apples - choose your favourites
custard , vanilla ice cream or clotted cream, to serve

Steps:

  • Roll out the pastry on a flour-dusted surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Lift the pastry into the tin to line, then cover and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the pastry before filling with baking beans (or dried lentils or rice). Bake for 20 mins, then remove the beans and parchment and bake for 10-12 mins more until the pastry is golden and biscuity.
  • Meanwhile, put the golden syrup, breadcrumbs, zest from both lemons and juice from 1, and the eggs in a big mixing bowl. Peel 2 of the apples and coarsely grate into the bowl. Mix everything together.
  • Reduce oven to 160C/140C fan/gas 3. Use an apple corer to core the 3 remaining apples, then slice thinly into rings. Toss the slices with the remaining lemon juice to stop them from browning. Tip the syrupy crumbs into the tin and arrange just enough of the apple slices in an overlapping ring. Brush an extra 1-2 tbsp syrup over the apple slices until they're covered, then return the tart to the oven and bake for 55 mins-1 hr until the exposed filling feels set to the touch.
  • Cool for 10 mins in the tin, then carefully remove, drizzle a little more syrup over the top and serve warm with custard, ice cream or dollops of clotted cream.

Nutrition Facts : Calories 403 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

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From waitrose.com
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TREACLE TART RECIPE EASY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com
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SHAUN RANKIN'S ULTIMATE TREACLE TART
Black pepper. 225g clotted cream. Start by making the pastry. Put the flour, sugar, almonds and butter in a large bowl. Using your fingertips, mix together into a crumb consistency. Add 2 of the eggs and mix well. Cover and rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 180ºC/Gas mark 4.
From greatbritishfoodawards.com
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Top Asked Questions

How do I make a treacle tart?
The apple and tangy lemon cuts through the syrup nicely in this pretty dessert - perfect if you normally find treacle tart too sweet Roll out the pastry on a flour-dusted surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Lift the pastry into the tin to line, then cover and chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
What is the best apple tart recipe?
In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. While the dough is chilling, prepare the apple filling. In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans.
What do you serve with a treacle tart?
The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle.
What is a classic Irish apple tart made of?
Classic Irish apple tart is a simple dessert with just apples, sugar, pie crust, and egg wash. Serve it with some ice cream on top, and you’ve made the perfect dessert. Baked down apples, tart and sweet, flakey, butter pie crust, and the creamy cool feeling of vanilla ice cream!

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