Serve 4
Ingredients:
100g/4oz Wholemeal Flour
50g/2oz Self-Raising Flour
A pinch of Salt
75g/3oz Butter
Water to bind
120ml/4 fl.oz. Golden Syrup [what is it?]
75g/3oz Fresh Brown Breadcrumbs
Grated zest of 1/2 Lemon
50g/2oz Toasted Hazelnuts, coarsely chopped
Instructions
1. Sift the flours with the salt into a mixing bowl. Tip the residue of bran left in the sieve into the bowl and stir lightly to mix.
2. Cut the butter into the flour with a palette knife, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Gradually stir in just enough water to bind the mixture together. Knead briefly until smooth. Wrap in cling film and leave to relax in the bottom of the refrigerator for about 15 minutes.
3. Preheat the oven to 200C, 400F, Gas mark 6. On a lightly floured surface, roll out the pastry and line an 18cm/7 inch flan tin, reserving the trimmings.
4. Place syrup into a saucepan and heat gently. Stir in the breadcrumbs, lemon zest and chopped nuts.
5. Spread the syrup mixture evenly over the base of the pastry case. Roll out the pastry trimmings thinly and cut into long, narrow strips. Arrange the strips in a lattice over the filling. Trim off any overhanging pastry, then lightly brush the strips with the beaten egg or milk.
6. Bake for 30-35 minutes, until the pastry is cooked and the filling a rich dark brown.
Ingredients
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note
a) Golden Syrup, or treacle may be substituted for light molasses or
honey.
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.
Instructions
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note
a) Golden Syrup, or treacle may be substituted for light molasses or
honey.
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.
Instructions
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.
Treacle Tart
The perfect dessert for the sweet-toothed is a Treacle Tart. A treacle tart recipe involves first making some pastry but if you are short of time ready rolled but make sure it is sweet pastry.
Treacle Tart is full of delicious, sweet golden syrup and black treacle. If you can't find golden syrup then use corn syrup. And, likewise, can't find black treacle dark molasses will do.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
* PASTRY
* 225g /8oz plain flour
* Pinch salt
* 25g /1 oz fine sugar
* 115g /4oz very cold unsalted butter
* Cold water to mix
* FILLING
* 300g /10oz golden syrup
* 1 heaped tbsp black treacle
* Zest and juice of 1 unwaxed lemon
* 4 medium free range eggs
* 25g /1oz fresh bread crumbs
Preparation:
* Heat the oven to 180ºC/350ºF/Gas 4
* Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
* Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
* Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
* Carefully pour the mixture into the prepared tart case.
* Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
* Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.
9 oz pie crust pastry (enough for two single standard pie crusts)
approx
11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 dry oz (approx 2 cups) unseasoned breadcrumbs
Grease each cup of a miniature muffin baking pan first.
Line each cup of the miniature muffin baking pan with the pastry, rolled as thinly as possible.
Warm the treacle in a saucepan.
Add the ginger to the treacle and stir in the breadcrumbs.
Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes at 350 F, watching closely so the crust edges do not burn.
Serve at room temperature.
approx
11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 dry oz (approx 2 cups) unseasoned breadcrumbs
Grease each cup of a miniature muffin baking pan first.
Line each cup of the miniature muffin baking pan with the pastry, rolled as thinly as possible.
Warm the treacle in a saucepan.
Add the ginger to the treacle and stir in the breadcrumbs.
Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes at 350 F, watching closely so the crust edges do not burn.
Serve at room temperature.
Treacle Tarts
Makes about 2 dozen miniature tarts.9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs
After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.
(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked more like a fluted tart crust. Also, be careful, since the breadcrumbs are given by weight, not by fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it by stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light corn syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if you don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)
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