TREACLE TART
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
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
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
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
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
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
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
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
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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