Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

TREACLE TART




Source of Recipe


"The Whole Beast" by Fergus Henderson


List of Ingredients




For the pastry:

11/2 sticks plus 2 tablespoons unsalted butter

1/4 cup plus 2 tablespoons sugar

1 egg, beaten with a fork

3/4 cup ground almonds

13/4 cups all-purpose flour

For the filling:

6 cups fresh white bread crumbs

11/2 cups Lyle's Golden Syrup

Grated zest and juice of 2 lemons

Recipe



Cook's note: Line the bottom of the tart pan with parchment paper.

For the pastry: Cream the butter and sugar together until they are light and fluffy, then add the egg, gradually mixing as you go to avoid curdling. Fold into this mixture the almonds and flour. A light touch is vital — not too much, but enough; the less you mix or handle the pastry the better.

This will produce a very soft pastry, so let it rest in the refrigerator for a good 8 hours. You may have problems rolling it out, so resort to pressing it into the tart pan with your thumb. Remember to aim for a thin tart shell. If time is on your side, allow this to rest in the refrigerator for 1 additional hour, then bake unfilled in a 375-degree oven for 15 minutes, watching closely to make sure it doesn't burn.

For the filling: Mix the filling ingredients together. Fill the baked shell, and bake in a 375-degree oven for 40 to 45 minutes. When ready, remove from oven and allow to sit 10 to 15 minutes, serving it warm to allow it to restructure itself. The top should be firm; it looks like a rough but tempting golden desert. It is also wonderful cold or at room temperature.

Serve with whipped cream.

Yield: 1 11-inch tart or 6 or 8 servings