Ingredients:
- PASTRY
- 225g /8oz plain flour
- Pinch salt
- 25g /1 oz fine sugar
- 115g /4oz very cold unsalted butter
- Cold water to mix
- FILLING
- 300g /10oz golden syrup
- 1 heaped tbsp black treacle
- Zest and juice of 1 unwaxed lemon
- 4 medium free range eggs
- 25g /1oz fresh bread crumbs
Preparation:
- Heat the oven to 180ºC/350ºF/Gas 4
- Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
- Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
- Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
- Carefully pour the mixture into the prepared tart case.
- Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
- Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.
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