Remove the tart from the oven and leave to firm up in the tin. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.īake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.īake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. Make sure they are all longer than the edges of the tart tin.Įgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Black Treacle was actually used for medicine in the 1700s, long before people gave up trying to pretend sugar was good for you. Pour the syrup mixture into the lined tin and level the surface. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. To make the filling, heat the syrup gently in a large pan but do not boil. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Place the reserved pastry for the lattice top on cling film and roll out thinly. Prick the base with a fork, to stop the base rising up during baking. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Jane Grigson mentions a gingerbread recipe from 1420 in her book English Food where spices and breadcrumbs were mixed together with plenty of honey to make a gingerbread that seems pretty similar a modern treacle tart, but without the pastry. Tuesday, Treacle Tart After the quite overwhelming response to my last post about my whisky and dark chocolate Beautiful and the Damned cake, I didnt know what to post about next. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. It starts cropping up in recipes for gingerbread in the mid-18 th century. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Īdd about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
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