Back in the middle of February I met up with some Norn Iron bloggers. During the evening Nelly and I spoke of food matters. She promised me a recipe for my Food Monday and true to her word I had an email earlier in the week. Nelly says:
This recipe is adapted from one found in The Independent, originally by Mark Mix. I reduced the amount of treacle as the original recipe was slightly overpowered by the flavour of molasses. You could leave it out entirely and add an extra 25g of golden syrup. The Mark Mix recipe recommends serving with thick cream, but trust me, it’s too rich.
Treacle Tart
Pre-heat the oven to 160C/gas 3.
Sweet pastry
2 medium egg yolks
225g unsalted butter, softened
1tbsp caster sugar
275g plain flour, plus a little extra for dusting
Filling
250g golden syrup
1 tbsp dark treacle
220ml double cream
75g fresh white breadcrumbs
2 eggs, beaten
1tbsp lemon juice
Method
beat the egg yolks and butter together in a bowl, and then beat in the sugar. Stir in the flour and knead together until well mixed. Wrap the pastry in cling film and leave in the fridge for an hour before use.
Roll out the pastry to about 5mm thick. Line a 20-22cm flan or tart tin, about 3-4cm deep, and leave to rest in the fridge for 1 hour. The pastry will break up but can be patched together with no ill effect
Make the filling by mixing the golden syrup, treacle, double cream, breadcrumbs and beaten eggs together, and then stir in the lemon juice. Fill the flan ring with the mixture and bake for 40-50 minutes, then leave to cool. Serve warm with custard or crème fraiche.
Thanks Nelly for your contribution to my food Monday. I look forward to making this for my toyboys!
Grannymar
Shhhhh! My crowd would kill for treacle tart. I only make it for special occasions as the ingredients are wicked!
My recipe is much the same but without cream or eggs in it. I leave out the dark treacle and add extra lemon juice plus the rind of half a lemon, to balance the sweetness of the syrup.
I could be tempted to make this new recipe as a Paddy’s Day treat! Thanks to Nelly for sharing.
Steph,
I fancy a slice right now. Hurry up and make it.
Ye gods and little fishes …that is rich…I lurv treacle tart…I think I’d go with Steph tho’….some people mix desecrated coconut with the bread crumbs..yuk as far as I’m concerned and some use cornflakes instead.
Eggs and cream eh? mm might try…
If I can get my pastry right…
Magpie,
Are you drooling?
I thought I was the only person who found pastry making a disaster. So much for my cold hands!
I find it’s not so much cold hands that are required, but a light touch, so you must always think kind thoughts about those you love while making pastry. In the current climate, I would also suggest turning off the radio or at the very least tuning into lyric FM. Happy baking thoughts to you all!
Annb,
I have tried everything under the sun to make good pastry, alas it just never works. When it comes to cooking we all have one weak spot and mine is pastry.
Sounds a yummy recipe, I have a type A diabetic cowman in residence so no sweets here, except me.
My weakness is making bread, I’ve tried every bread recipe in the West. Had several great bread maker friends take me thru it step by step. Brick making seems to be it for me. And I thought to donate my bread “bricks” to refurbish the parish hall.
Hey! Does the subject of pastry come round regularly? We discussed it last year sometime…
I was drooling but my cholesterol, triglycerides and BP are playing up!
@Brighid – Down the years I tried several types of bread. Now living alone a little goes a long way so I seldom make it.
@Magpie – The pastry topic comes up every time it appears in a recipe 🙁 As for my cholesterol and BP, I go with what my mother used to say “A little of what you fancy does you good!”
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