Treacle tart is real homely classic guaranteed to warm you up on a winter's day. Try this simple recipe from Anna Burges-Lumsden and have a piping hot tart on your plate within the hour
Serves 8
1. Preheat the oven to 190C.
2. Make the pastry as above and then roll out on a floured surface. Lightly dust the rolling pin with plain flour and then roll the pastry onto the rolling pin. Place the rolling pin over the top of a 20cm/ 8 inch fluted loose bottomed tart tin and unroll. Carefully press the pastry into the edges of the tin being careful not to tear or stretch the pastry. Roughly trim the pastry but leave approximately 1cm hanging over the edge. Save the trimmed pastry for later.
3. Gently prick the base of the tart with a fork and then place in the fridge for 20 minutes to rest the pastry and to prevent shrinking during cooking.
4. Meanwhile, pour the golden syrup into a small pan, add the zest and juice of one orange or lemon and warm over a low heat or until runny. Remove from the heat and then fold in the breadcrumbs. Set aside to cool slightly and then fill the chilled tart case with the syrupy mixture. Smooth the top so that the tart is evenly filled.
5. Now roll out the reserved pastry and cut into 8 x ½ cm wide strips. Place four strips across the tart in one direction and then the other four in the other direction to make a criss-cross pattern all over the surface of the tart. Brush the pastry edges and strips with milk and place the tart on a baking sheet in the preheated oven and bake for 30-35 mins.
6. Leave to cool slightly and then trim the excess pastry off the tart using a small sharp knife. Transfer the tart to a serving plate and serve warm with lashings of double cream.
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes.jpg)
.jpg)