Ipa Treacle Tart Recipes

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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

IPA TREACLE TART



IPA treacle tart image

Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 2h20m

Number Of Ingredients 11

250g plain flour , plus extra for dusting
125g unsalted butter , chilled and chopped
75g icing sugar
2 egg yolks
700g golden syrup
50g honey
250g breadcrumbs
½ grapefruit , zest only
100ml red IPA (we used Siren Liquid Mistress)
3 medium eggs
honeycomb , broken into shards (optional)

Steps:

  • To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.
  • Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.
  • While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.
  • Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.

Nutrition Facts : Calories 539 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

TREACLE TART



Treacle tart image

A smallish treacle tart when you can't trust yourself with the leftovers.

Provided by James Martin

Categories     Desserts

Yield Serves 6

Number Of Ingredients 8

225g/8oz plain flour, plus extra for dusting
110g/4oz butter, chilled, diced
1 medium free-range egg, lightly beaten
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice
clotted cream or double cream

Steps:

  • In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  • Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  • 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.
  • Preheat the oven to 190C/375F/Gas 5.
  • Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 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.
  • For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.

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.

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LYLE'S EASY TREACLE TART RECIPE | LYLE GOLDEN SYRUP
lyles-easy-treacle-tart-recipe-lyle-golden-syrup image

From lylesgoldensyrup.com
Servings 8-10
  • Pulse the flour, butter and salt in a blender until the mixture resembles large crumbs. Add the water and briefly blend until it comes together in a ball – then wrap in cling film and chill for 20 minutes.
  • Cut off one-third of the pastry and set aside for the lattice top. Roll the rest of pastry out on a lightly floured surface to about 4cm (1½”) bigger than a loose-bottomed tart tin, 22cm (9”) x 3.5cm (1½”) deep.
  • Preheat the oven to 190°C/170° Fan, 375°F, Gas 5. Lay some baking parchment in the tin over the pastry and then put your baking beans in, over the parchment.
  • Roll the extra lattice top pastry out thinly and set aside on a tray to chill in the fridge for about 20-30 minutes – this makes it easier to handle.
  • Gently warm the Lyle’s Golden Syrup in a pan over a low heat, remove, then add the butter and stir until melted. Leave to cool a little. Using a fork, beat the egg and cream together in a separate bowl, then quickly beat in the syrup mixture along with the lemon zest and crumbs.
  • Remove the pastry from the fridge and cut into 10 strips of 1cm width which are long to overhang the edges of the tart tin.
  • Lay 5 parallel strips equally spaced over the tart. Fold back every other strip and place one strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip.
  • Continue this process until all 10 strips have been placed. Trim the edges of the strips for a neat finish to fit inside the tart.
  • Bake on the middle shelf for 45-50 minutes until richly brown and set. (The filling will still be a bit wobbly, but it will firm up on cooling.) Remove, leave to cool until warm, then remove from the tin, slide onto a plate and serve.


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