Treacle Tart RecipeOrigin: Britain Period: Traditional |
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Treacle tart is real comfort food. The kind of dessert to be served on a cold winter day smothered in piping-hot custard. That said, it's also great in summer with ice cream. Ingredients:
450g golden syrup (corn syrup) 
Treacle Tart Preparation:Method:Sift together the flour and salt into a bowl. Cut the butter into cubes and add to the flour. Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the beaten egg and mix until the dough comes together (if it's too stiff or does not bind well add a little water). Cut 2/3 of the pastry and roll on a floured surface until it's large enough to line the base of a pie dish. Cover the remaining pastry in clingfilm and transfer this and your lined pie dish to a refrigerator for 30 minutes. Mix the syrup, breadcrumbs, ginger, lemon zest and lemon juice in a mixing bowl. Set aside for at least 30 minutes for the breadcrumbs to absorb the mixture and swell then scrape into the tart shell. Roll out the remaining pastry until a little larger than the diameter of the tart then cut into strips 1cm wide. Twist these a few times to make a spiral then dampen the edges with a little milk, stretch across the pie to form a lattice and attach to the pastry rim (if the lattice doesn't appeal you can add the strips in a star pattern instead). Transfer to an oven pre-heated to 190°C and bake for 30 minutes, or until the pastry is golden and the filling is bubbling. Take out of the oven and cool for about 10 minutes (if serving hot). Alternatively it can be allowed to cool completely and you can serve cold. |
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