This recipe is from Home Cooked by Kate Humble. Set the oven to 160☌ (325☏), Gas Mark 3, cover loosely with foil and reheat for 20–25 minutes or until warmed through. This freezes beautifully, just defrost and reheat before serving. Bake for 10 minutes, then reduce the oven temperature to 180☌ (350☏), Gas Mark 4, and bake for a further 25–30 minutes until the pastry is a light golden brown and the filling is set. Spread the soaked mixed peel over the pastry base, pour the warm breadcrumb mixture over the top and spread it out evenly. Heat the golden syrup, orange zest and juice in a saucepan until very runny, then stir in the breadcrumbs. Use black treacle as a sweetener in cakes, breads, toffee, biscuits, sauces, casseroles and Christmas pudding it can also be used to glaze and marinate meat. Preheat the oven to 200☌ (400☏), Gas Mark 6. Any leftover pastry can be wrapped up well and frozen. Line a loose-bottomed 20-cm (8-in) tart tin with the pastry and put it in the fridge. If your pastry tears, just roll it back up into a ball and re-chill until firm before trying again. Thin is good, as it makes the finished tart less heavy. Roll out the pastry on a floured work surface to a thickness of about 3mm (¹⁄8in). Soak the mixed peel in the lemon juice for 10–20 minutes. Add just enough cold water to mix to a firm dough, wrap it in clingfilm and chill for 30 minutes. Put the flour, butter, zest and a pinch of salt into a food processor and mix until it makes fine crumbs. Tip the mixture into the prepared pastry case. When the dough is fully chilled, roll out the dough on a lightly floured surface to a 12 to 13-inch circle. Don’t tell her, though.Ģ00g (7oz) plain flour, plus extra for dustingġ75g (6oz) fresh brown or white breadcrumbs (or half of each) Treacle Tart Break the eggs into a mixing bowl, add the syrup, and beat together well. Preheat the oven to 400F with your rack in the lower third of your oven. I’m afraid, if it were up to me, I’d probably just buy a ready-made pastry case. 2 tbsp double cream 1 whole egg plus 1 egg yolk 1 tbsp lemon juice 140g fresh breadcrumbs, preferably brown 1 Start on the pastry If you’re making your own pastry, which I would recommend, start. Penny provided the recipe for the pastry. Lacing it with the tartness of citrus peel, juice and zest takes it beyond the realms of sticky and stodgy, to something worth many hours of digging and weeding. But a homemade treacle tart is a different thing altogether. I found them to be always blandly sweet and gooey in a not-good way. Dad loved treacle tart and I felt I should too, but they never seemed to live up to expectations. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin wedges, with some double cream or ice cream.My mum would occasionally buy a treacle tart as a treat – principally for my dad as a reward for doing hard graft in the garden. Bake for 45-50 minutes, turning the tin half way through so it cooks evenly, until the filling is just set and golden brown around the edges. Pour the mixture into the pastry case and evenly distribute the breadcrumbs. Set to one side for 5 minutes to allow the crumbs to absorb the liquid. Drizzle the mixture over the breadcrumbs and allow it to sink in, trying not to stir as this will make the filling chewy. Place the golden syrup into a saucepan and stir in the lemon zest and juice, then remove from the heat and stir in the beaten eggs and cream.
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