Great Britain Treacle Tart Food

TREACLE TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
• Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
• Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

TRADITIONAL TREACLE TART

Steps:

• For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
• Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
• For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
• Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.

GREAT BRITAIN TREACLE TART

Steps:

• TO MAKE PASTRY, in a medium bowl, combine flour and sugar. Use a pastry blender or fork to cut in butter and lard or shortening until mixture resembles coarse crumbs. Stir in enough water to make a soft dough that forms a ball. Wrap in plastic wrap; refrigerate 30 minutes.
• TO MAKE FILLING, in a large bowl, combine breadcrumbs, ginger, lemon juice, egg, corn syrup and molasses.
• TO COMPLETE, preheat oven to 350°F Butter a 9-inch pie pan or quiche dish. On a lightly floured surface, roll out pastry until 1/8 inch thick. Fit into buttered pie pan or dish; trim and flute edge. Pour in filling; smooth surface. Bake in center of oven 20 to 30 minutes or until filling is firm and pastry is golden brown. Cut tart into wedges. Serve with ice cream, whipped cream or custard. Makes 1 (9-inch) tart.
• Best of International Cooking.

APPLE TREACLE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350°F.
• For filling:
• Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
• Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust.
• Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack.
• For calvados crème fraîhe:
• Stir crème fraîhe, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours.
• Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

APPLE TREACLE TART

Steps:

• CRUST:.
• Blend flour, sugar, and salt in processor 5 seconds.
• Add butter; using on/off turns, cut in until very coarse meal forms.
• Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap in plastic wrap and chill 1 hour.
• (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
• Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
• Transfer dough to 9-inch-diameter tart pan with removable bottom.
• Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
• Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights.
• Bake until sides are set, about 25 minutes.
• Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
• Cool 30 minutes.
• Reduce oven temperature to 350°F.
• FILLING:.
• Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
• Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
• Stir in apples and breadcrumbs. Pour filling into crust.
• Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
• Cool in pan on rack.
• CALVADOS CRÈME FRAÎCHE:.
• Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
• Cover mixture and refrigerate until ready to use, up to 3 hours.
• Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.