Sunday 5 May 2013

Treacle Tart

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Treacle Tart. Treacle Tart is a traditional English pudding, and is made with shortcrust pastry which is filled with a breadcrumb, lemon and golden syrup filling. I usually set myself a baking challenge on Sundays, and this was one of the recent ones. It turned out really well, and is delicious served hot or cold with custard, cream or ice cream.

A Simple List of Ingredients:

1. Plain Flour
2. A Lemon
3. Butter
4. Fresh White Breadcrumbs
5. Beaten Egg
6. Golden Syrup

Bismillah, let's bake!

First to make the shortcrust pastry, place 9 ounces plain flour into a food processor. 

Add 4 and 1/2 ounces butter.

Mix in the food processor until the mixture resembles fine breadcrumbs. 

Add about 3 tablespoons cold water (you may need a little more), and mix until a firm dough is formed.

Place the dough onto a lightly floured surface.

Bring the dough together to form a ball.

Wrap in clingfilm, and chill in the fridge for 20 minutes.

Preheat the oven to Gas Mark 6, and put a heavy baking tray into the oven to heat up.
Cut about 5 ounces pastry away from the main ball. This will be for the latticed top later on.

Now, to work onto the base of the tart ..

Roll out the rest of the pastry thinly.

Line a greased tart tin with the pastry.

Prick the pastry with a fork.

Place the tin onto the heated baking tray from the oven, and bake at Gas Mark 6 for 20 minutes until golden brown.

Once baked, allow to cool completely, and then trim off the extra pastry on the side.

This is the base for the tart.

With the leftover 5 ounces of pastry, place it onto a sheet of clingfilm.

Roll out thinly.

Brush the pastry with the beaten egg.

Place the pastry on the clingfilm into the fridge to chill, whilst making the filling. 

Zest 1 lemon.

And juice the lemon.

Place 14 fluid ounces golden syrup into a saucepan, and ..

Heat gently but do not boil!

Add 5 and 1/2 ounces fresh white breadcrumbs.

Add the juice and zest of the lemon.

Stir to combine.

Spoon the mixture into the crust we prepared earlier.

Take the rolled out pastry from the fridge, and cut into 1 cm wide strips.

Egg wash the edges of the pastry in the tin.

Make a woven lattice pattern on top of the filling, and trim any edges that hang over.

Bake on the pre-heated baking tray at Gas Mark 6 for 10 minutes, and then reduce to Gas Mark 4, and bake for further 30 minutes. If the pastry is getting too dark, cover with foil. 

Once baked, allow to cool completely.

Slice the Treacle Tart and serve warm or cold, with clotted cream, custard or ice cream.


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