Treacle Apple Tart Recipes

TREACLE APPLE TART

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.

APPLE TREACLE TART

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.

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 TREACLE TART

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.

TREACLE, PORTER, OATMEAL & APPLE TART

Steps:

• Blitz the flour, butter and sugar in a food processor. Add 1 egg yolk and blitz again. The pastry should come together into a ball. If not, add the second yolk and 1-2 tsp cold water. Shape the pastry into a disc. Wrap the disc and leave to rest in the fridge for about 45 mins.
• Roll the pastry out into a circle on a lightly floured piece of baking parchment. It needs to be about 5cm bigger than a 25cm tart tin with a loose-bottomed base.
• Use the rolling pin to lift the pastry and line the tin with it. Push it into the sides of the tin all the way round, then cut off the excess. Chill in the freezer for 30 mins.
• Heat the oven to 180C/160C fan/ gas 4. Fill the case with crumpled baking parchment and baking beans, then blind-bake the pastry case for 20 mins. Remove the beans and paper, then bake for another 15 mins. Take the tart case out and leave to cool in the tin. Increase the heat to 200C/180C fan/gas 6.
• Meanwhile, for the filling, put the apples into a saucepan with the porter. Bring to a simmer and cook for 5-8 mins until the porter has reduced by about half. Put this in a bowl with the breadcrumbs, oats, citrus zests and lemon juice.
• Warm the golden syrup in a pan over a low heat with the butter and a pinch of salt. Leave to cool, then whisk in the cream and eggs. Mix this into the rest of the filling.
• Spoon the filling into the tart case, then bake for 40 mins, or until the surface is dark golden and the filling seems just set when you press the centre (it will continue to set as the tart cools). Serve warm with some whipped double cream.