Leave to cool before slicing and serving with custard. Brush underside of each with water and arrange, overlapping, round edge of dish. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Re-roll pastry trimmings and cut into circles with a J-inch fluted cutter. Scrape the cornflake mixture on top and press down to form an even layer. Spread the jam over the base of the cooked tart pastry. Allow to come to the boil for 1 minute then remove from the heat.Īdd the cornflakes to the hot syrup, crushing a few handfuls as you add them. While the pastry is still hot, trim away the overhanging pastry with a sharp knife.įor the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. Remove the baking paper and baking beans from the tart tin. Fill with baking beans and blind bake the pastry for 15 minutes. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Once the oven is hot, remove the pastry from the fridge. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Unroll it into a 24cm/9½in loose-bottomed tart tin. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter.ĭust the pastry with some more flour and roll onto the rolling pin. Wrap with cling film and chill for 30 minutes. Defrost overnight in the fridge and reheat as above. FREEZE: The slice can be frozen in its tin, wrapped tightly in a double layer of clingfilm and a layer of foil, for up to 1 month. Pour the golden syrup into a medium saucepan and heat gently for 2-3 minutes over a low/medium heat. Leftovers can be kept in fridge, covered in clingfilm, for 2-3 days. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Reheat in oven preheated to 180C/160C Fan for 20 minutes, or until warmed through. Drizzle in the milk and pulse until the pastry starts to come together. This recipe is from Home Cooked by Kate Humble.To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Set the oven to 160☌ (325☏), Gas Mark 3, cover loosely with foil and reheat for 20–25 minutes or until warmed through. This freezes beautifully, just defrost and reheat before serving. Heat gently until treacle is just melted. Bake for 10 minutes, then reduce the oven temperature to 180☌ (350☏), Gas Mark 4, and bake for a further 25–30 minutes until the pastry is a light golden brown and the filling is set. In a medium saucepan add treacle, breadcrumbs, lemon rind and juice. Spread the soaked mixed peel over the pastry base, pour the warm breadcrumb mixture over the top and spread it out evenly. Heat the golden syrup, orange zest and juice in a saucepan until very runny, then stir in the breadcrumbs. Preheat the oven to 200☌ (400☏), Gas Mark 6. Any leftover pastry can be wrapped up well and frozen. Line a loose-bottomed 20-cm (8-in) tart tin with the pastry and put it in the fridge. If your pastry tears, just roll it back up into a ball and re-chill until firm before trying again. Thin is good, as it makes the finished tart less heavy. Roll out the pastry on a floured work surface to a thickness of about 3mm (¹⁄8in). Soak the mixed peel in the lemon juice for 10–20 minutes. Add just enough cold water to mix to a firm dough, wrap it in clingfilm and chill for 30 minutes. Put the flour, butter, zest and a pinch of salt into a food processor and mix until it makes fine crumbs. Don’t tell her, though.Ģ00g (7oz) plain flour, plus extra for dustingġ75g (6oz) fresh brown or white breadcrumbs (or half of each) I’m afraid, if it were up to me, I’d probably just buy a ready-made pastry case. Penny provided the recipe for the pastry. Lacing it with the tartness of citrus peel, juice and zest takes it beyond the realms of sticky and stodgy, to something worth many hours of digging and weeding. But a homemade treacle tart is a different thing altogether. I found them to be always blandly sweet and gooey in a not-good way. Dad loved treacle tart and I felt I should too, but they never seemed to live up to expectations. My mum would occasionally buy a treacle tart as a treat – principally for my dad as a reward for doing hard graft in the garden.
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