Wrap the pastry up in cling film and chill for 20 minutes, while you make the filing. Pour in a little cold water and with a metal spoon stir together to form a dough. When cooked, the tart should be golden brown and set, with a slight jiggle in the middle.Make the pastry by placing the flour and butter into a mixing bowl, using your finger tips rub the butter and flour together to create a bread crumb type texture.Stir the egg into the filling mixture, and then pour the filling onto the base, and place back in the oven (on a baking sheet, in case of drips) for a further 20 minutes. When the base is cooked, remove it from the oven, and set it aside.Stir everything together gently over a low heat until everything is melted, and cohesive.Quickly add the lemon juice to the mixture to stop it from burning, and then add the remaining ingredients, except the egg, to the pan.Heat the butter over a low heat, until it foams, and begins to turn brown.While the base is cooking, make the filling by placing the butter into a medium saucepan (one that is big enough to hold all the filling ingredients).Press the dough evenly into the base of your baking dish, and place in the oven for 30 minutes, or until lightly golden and cooked through.Once the butter and flour look like sandy crumbs, gradually add just enough ice water to bring the mixture together into a soft dough. To make the base, work the butter into the flour using either your fingers, a food processor or a stand mixer.Preheat the oven to 375F/180C and grease a shallow 9½ inch/23 cm cake tin, tart tin or pie dish.It’s heirloom, it’s salty-sweet, it’s got savoury herbs in it, heck the butter’s been browned!īut more than anything, it’s a totally delicious pudding (that’s British for dessert). This is the kind of thing that makes people think you have serious pastry chops. All in all, this is a hell-sophisticated dessert. I also swapped out some of the breadcrumbs for ground almonds, because I just like the texture that they bring – a little less spongy and a little more fudgy. I increased the lemon to add some sharpness and to cut through the very sweet syrup, and I infused a little rosemary in the filling, to add a savoury, aromatic addition to the mix.
I browned the butter in the filling, to enhance the buttered-toast flavours that were already present. In order to up the stakes a little, I couldn’t help adding a few tweaks.
It makes this delicious tart chewy, caramel-scented, and wreathed about with old-fashioned warmth. Golden Syrup is manna from heaven, and if you don’t believe me it’s because you haven’t eaten enough of it. Why? Because, first and foremost it is delicious. OK, that was an exaggeration, it’s still not setting the world on fire, but as it’s Harry’s favourite dessert, it’s certainly got a lot more notoriety than it did before.Īnd I’m here to tell you that’s justified. I can’t blame them for it! A tart filled with breadcrumbs doused in golden syrup? It doesn’t sound great on first reading, does it?īut, then, along came Harry Potter and BOOM, Treacle Tart shoots to the top of the British Culinary dessert canon. They might have even relegated it to that group of foods that people used to eat, but that now seem gross and impossible, like say, any of these. There was a time not long ago, when the majority of the world may not have known of the glory that is Treacle Tart. Treacle Tart with Brown Butter, Rosemary and Lemon by Sarah Coates
0 kommentar(er)
