Toasted Brioche Treacle Tart Recipes

TOM KERRIDGE'S BRIOCHE TREACLE TART

Steps:

• In a food mixer, whizz the flour, sugar and butter and bring together until it looks like breadcrumbs. Add enough egg to bring together to form a pastry. Remove and chill for at least 1 hour before using.
• Heat the oven to 190c/fan 170c/gas 5. Line a 20cm tart ring or tart tin with the sweet pastry. Fill with baking paper and baking beans and bake blind for 10 minutes. Take out the beans and paper and cook for another 5 minutes.
• In a mixing bowl, stir all the filing ingredients together then pour into the tart case. Put the tart back into the oven and bake for a further 25 minutes. Remove from the oven and leave to cool. Serve slices with a dollop of crème fraîche.

TOASTED BRIOCHE TREACLE TART

Steps:

• Mix the flour, sugar and ground almonds together in a bowl. Rub in the butter with your fingertips until the mixture is crumbly, then mix in the egg yolks. If the pastry is still too dry, add up to 1-2 tbsp cold water until it comes together. Knead briefly, then form the dough into a ball and flatten into a disc with your hands. Wrap well, then chill for at least 30 mins.
• Roll the pastry out on a lightly floured surface to a 5mm thickness, then lift into a 22cm tart tin. Press into the base and up the side using a piece of excess floured pastry to help, leaving some overhanging the rim. If it cracks anywhere, patch it with the leftover pastry. Chill for at least 30 mins, or freeze for 10 mins.
• Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, line with baking parchment and fill with baking beans. Put on a baking tray and bake for 20 mins, then remove the parchment and beans and bake for 10 mins more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.
• For the filling, tip the crumbs into a dry pan and toast over a medium heat, tossing until lightly brown. Tip into a bowl with the rest of the ingredients and a large pinch of sea salt. Mix, then scrape into the tart case. Bake for 30-35 mins until set with a slight wobble in the middle. Leave to cool until just warm or completely cold. Will keep for two days covered at room temperature. Serve with clotted cream.

TREACLE TART

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.

APPLE BRIOCHE TART

Steps:

• Make the brioche dough:
• In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
• Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogeneous. (This mixing period is called intense mixing-and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid-stages, it will come together.) Then knead the dough until it is smooth and uniform, 1 minute more.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.
• Make the tart:
• Use the butter to generously grease an 18-by-13-inch baking sheet, including the rim.
• On a lightly floured surface, roll out the dough to a 1/2-inch-thick rectangle a little larger than the pan (about 1 inch on all sides), so that the dough will come up the sides of the pan.
• Roll up the dough around the rolling pin and transfer the dough to the prepared baking sheet. Use a pastry wheel to trim the edges so they are flush with the edges of the pan. Cover the baking sheet with greased plastic wrap (I use nonstick spray) and let the dough rise in a warm place for 30 to 35 minutes.
• Preheat the oven to 350°F / 175°C, with a rack in the middle.
• Meanwhile, peel, quarter, and core the apples, then slice crosswise 1/8- to 1/4-inch thick (see Pro Tip).
• In a small bowl, whisk together the brown sugar and cinnamon. Uncover the dough and sprinkle it evenly with half the cinnamon sugar. Arrange the apple slices across the dough (see Pro Tip). Sprinkle the remaining cinnamon sugar evenly over the apples. Finish with the salt.
• Bake the tart until the edges of the crust are golden brown, the apples are tender when pierced with the tip of a paring knife, and the sugar has caramelized, 32 to 36 minutes. Cool the tart for at least 15 minutes before slicing and serving, warm or at room temperature.
• Make Ahead and Storage
• This tart is best the same day it's made. Store any leftovers in an airtight container at room temperature for up to 2 days.

TREACLE TART

Steps:

• Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
• Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.