AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Breadcrumbs for treacle tart1/16/2024 This recipe also includes a sprinkle of rosemary salt. Some people find it a little dense and rich, but in the recipe below the filling is softened with a little cream and eggs, and cut through with the zest and juice of a lemon to balance out the sweetness, a tip gleaned from Josecline Dimbleby in my Mum’s ancient edition of The Cook’s Companion. Served warm with a big dollop of clotted cream or ice cream, it’s the ultimate comfort food, dishing out heaps of nostalgia in a single syrupy slice. This classic pudding consisting of pastry, golden syrup and breadcrumbs is also a firm favourite of mine (you might have guessed that any dessert involving bread gets my seal of approval). Remove from the oven and allow to cool completely before removing from the ring and serving with a large scoop of ice cream or dollop of clotted cream.The perfect balance of flaky pastry & thick gooey filling Pour the filling into your prepared tart cases and bake for 25 – 30 minutes. Gently stir in the cream and lemon juice using a whisk, but stirring rather than whisking so as not to create volume. Stir together the golden syrup and ground almonds. Once cooled, trim the edges of the pastry so you have a neat edge. Remove the baking beans and cling film, then bake for a further 18 minutes, or until crisp and golden brown. Remove your pastry cases from the fridge and bake on a baking tray for 10 minutes, or until the tops are golden brown. Line each case with a double layer of cling film, fill with baking beads and return to the fridge to cool for at least one hour. Leave any excess pastry round the edges to allow for shrinkage. Working fast, lift up the edges of the pastry to allow it to relax into the base of each case and press in lightly. Lift the pastry gently, wrapping round your rolling pin if easier, and place it over the tart case. With regular, generous dustings of flour, roll out each disc of pastry to about 3mm thick. With each individual piece, bash the dough out flat with your rolling pin then bring the broken edges in to form a ball. Cut into 8 – 10 equal sized pieces, depending on the size of your tart cases. When the pastry is chilled, remove from the fridge and lightly flour a work surface. Roll into a ball, flatten slightly and wrap in cling film before chilling for 2 – 3 hours. Turn the pastry out onto a lightly floured surface and knead briefly. Add the egg yolks again and blitz until just combined. Put the flour and sugar into a food processor and blitz.Īdd the cold butter and blitz again until the mixture resembles breadcrumbs. I’ve added a little lemon juice to cut through the richness, but the zest of an orange or a restrained sprinkling of rosemary or thyme would also work really well.īest served warm with a cold scoop of ice creamįor best results, you need to allow a fair amount of time for your pastry to chill – do read through all the instructions before you start to make sure your timings are right! The mixture is sticky with golden syrup and indulgently loosened with a fairly large amount double cream – an extravagant addition which is no doubt the direct result of Bruce’s restaurant roots. I’ve posted a recipe for treacle tart before, and even made it into ice cream, but what sets this version apart is the inclusion of ground almonds – there isn’t a breadcrumb in sight. The poor Bakewell tart never really stood a chance. And then I remembered a recipe I’d earmarked in Bruce Poole’s cookbook that involves both pastry and ground almonds and which I’ve been wanting to make ever since I bought the book. With this in mind, I made a batch of sweet shortcrust pastry, popped it in the fridge to chill and ground a packet almonds in preparation to make my own version. Despite having stayed just down the road from Bakewell, I never got the chance to try a local tart.
0 Comments
Read More
Leave a Reply. |