Recently, I tried a treacle tart recipe I found in a magazine and it was awful! This got me thinking that it had been years since I had made a treacle tart. Wanting to make a recipe that was noteworthy, it took me three attempts before I was happy. Of course, I had to bravely eat the lesser ones. It does take a little more effort, but the taste will be well worth it.
I used a 91/2in flan tin with a removable bottom like this one
50g (2oz) granulated sugar
Few drops of vanilla essence
25g (1oz) butter
125ml double cream
- Heat the sugar in a non-stick saucepan until it starts to brown at the edges.
- Move the sugar around without stirring and when it is all melted and lightly brown, remove it from the heat and slowly add the cream, then the vanilla and butter.
- Return to the heat for a few minutes until the ingredients are all mixed, stirring once or twice, then allow to cool.
250g (10 oz) sweet/short pastry
200g (8 oz) golden syrup
1 Tbsp black treacle
3Tbsp toffee sauce
juice 1/2 lemon
1 large egg yolk
150g (6oz) white bread (without crusts)
- Roll out your pastry about 3mm thick and lay into your (buttered) flan tin, place in the fridge and rest for 30 minutes.
- Grind up your bread in a food processor until it is very finely crumbed.
- Add the lemon juice, then the treacle, syrup, toffee sauce and egg yolk.
- Preheat oven to 190 C gas mark 4.
- Pour the cool mix into the rested pastry case and bake on the middle shelf for 20-30 minutes.
- Allow to cool for 20 minutes before removing the tart from the flan tin and cutting.
Plum and Strawberry Sauce
8 plums, stoned and cut into wedges
150g (6oz) strawberries, chopped
1 tbsp raspberry jam
Often in the summertime, the plums you buy can be hits and miss, often still hard after sitting for days in your fruit bowl. Here is a great way to use plums to accompany a dessert and can also make a great topping for plain yoghurt !
- Put the strawberries and jam into a non-stick saucepan and simmer until the strawberries are very soft, then push the mixture through a fine sieve to make the sauce.
- Return the sauce to a clear non-stick saucepan and add the plum wedges. Heat for about 3-4 minutes, then remove from the heat and allow the plum sauce to cool in the pan.
Serve a portion of tart with a scoop of vanilla ice cream and the plum and strawberry sauce.
Don’t forget to visit my other blogs
Easy & Cheap Student Recipes-A great resource if you are a student or just learning how to cook.
Old Blog Posts– A growing archive of posts from my original food blog, which had 20,922,573 page views from its beginning in February 2006 until December 2015.
© Kevin Ashton 2006-2016