[guide.chat] Treatle Tart recepie on email

From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
Date: Mon, 27 Feb 2012 06:20:00 -0000

Treacle Tart 
 From Delicious Magazine February 2012
 Serves 8
 Preparation Time: 20 minutes Cooking Time: 45 minutes Plus chilling time
 To Freeze:
 Let the finished tart cool, wrap well in cling film, then foil and then store 
in the freezer for up to 3 months.
 Cook from frozen in a preheated oven for 15 to 20 minutes until hot.
 Ingredients:
 For The Pastry: 250 G plain flour, plus extra for dusting 120 G unsalted 
butter, chilled and chopped the grated zest of 1 lemon the yolk of 1 medium egg 
cold water a pinch of salt
 For The Filling: 450 ml golden syrup a good pinch of ground ginger 110 G fine 
fresh breadcrumbs 1 large egg, whisked the grated zest and juice of half a 
large lemon
 METHOD:
 Sift the flour and a pinch of salt in to a large bowl or food processor, add 
the chopped butter and rub it in with your fingertips or pulse it to the 
texture of fine breadcrumbs.  Stir through the lemon zest, add the egg yolk and 
then stir in the cold water a tablespoon at a time until the dough has 
combined.  Knead the dough briefly on a lightly floured surface until smooth 
then shape it into a flat disc, wrap it in cling film and chill for 30 minutes 
in the fridge.  On a lightly floured surface, roll out the pastry to about the 
thickness of a 50 P piece and fits a 23 cm by 2 cm loose-bottomed fluted round 
tart tin.  Prick the base of the pastry all over with a fork and chill it in 
the fridge for a further 30 minutes.
 Preheat a baking sheet in the oven to 200 degrees Centigrade/fan 180 degrees 
Centigrade/gas mark 6.
 Line the pastry case with baking paper and baking beans or rice, then bake 
blind in the oven for 12 minutes.  Remove the paper and beans/rice and return 
to the oven for 5 minutes or until golden.  Reduce the temperature of the oven 
to 180 degrees Centigrade/fan 160 degrees Centigrade/gas mark 4.
 To make the filling.  Spoon the syrup into a saucepan, add the ginger and 
gently warm through.  Take the pan off the heat and stir through the 
breadcrumbs, egg, lemon zest and juice mixing well.  Pour into the pastry case, 
bake for 20 to 25 minutes until golden and almost set.  Remove the tart from 
the oven and leave to cool for 15 minutes.
 Serve warm with double or clotted cream.
[guide.chat] Treatle Tart recepie on email

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