![]() ![]() Preheat your oven to 190C and insert the baking sheet in the middle of the oven to heat up. Lightly prick the base with a fork and return to the fridge to chill for a further 30 minutes. If there are any tears in the pastry, patch them up with extra dough. Use a small ball of spare dough (rather than your fingers - your nails may cut the pastry) to push it into place, making sure it goes right into the edges. Stop rolling when you have a 30cm circle that is around the thickness of a pound coin.Ĥ Drape your pastry over your rolling pin, or keep it on the sheet of greaseproof paper, and lay it across the fluted tart tin. If the pastry is sticking - as it is wont to do in a warm kitchen - roll it between two pieces of greaseproof paper rather than straight onto the bench. The two wizards walked towards the tills. 'Treacle tart's cheaper' 'I can see that,' Hermione said coldly. Don’t be tempted to skip the chilling, as the pastry may shrink in the oven.ģ Roll out the dough on a lightly floured bench. That's not a bad price, Ron' 'And treacle tart' 'Is 2.70.' 'See' Ron said. You shouldn’t work it too much, as the pastry won’t be crisp if you do.Ģ Wrap the pastry in cling film and pop in the fridge for half an hour. Turn onto a lightly floured bench and bring into a ball. Add the egg yolk and 1-2tbsp of very cold water and combine with your hands in the bowl until the mixture comes together into a dough. Rub in the cold butter until the mixture resembles breadcrumbs. ![]() Ingredients Pastry 200g plain flour 2tbsp icing sugar Zest of one lemon Pinch of salt 140g butter, chilled and cubed 1 egg yolkįilling 600ml golden syrup A pinch of ground ginger 150g fresh fine breadcrumbs Zest and juice of one lemon 1 eggĮquipment Mixing bowl 23cm fluted tart tin (or similar) Cling film Rolling pin Fork Baking sheet/tray Baking paper and baking beans (or rice/uncooked beans) Saucepan Wooden spoon Knife Pastry brush (optional) Cooling rackġ To make the pastry, combine the flour, icing sugar, lemon zest and salt in a bowl. And every other week, on the Guardian only, I’ll be re-releasing one from the archives, introducing you to some of my early favourites.įirst up is that treacle tart: the one that started it all. So, for the coming months, at least until the book is due, my new recipes are going to be coming fortnightly. It’s led to a rediscovery of the back catalogue on the blog, those recipes I still use regularly but which those of you who came to this blog more recently may not have discovered. I have had a terrific first few months of it, putting together my dream list of food, and books, spending time testing and re-testing the recipes I will include. ![]() I’ve blogged every week since March 2014, through rubbish weeks at work, while travelling in foreign lands, in the middle of catering a wedding for 200 people and once ( the Atonement cocktail), so drunk from recipe testing that I could barely take a photo of the finished product.Īs regular readers of this blog will know, I am currently writing my first cookbook. Two years and 128 recipes from 108 books. It’s been more than two years since then. When I want to eat it, a good thaw in the fridge first will do.A week after serving the tart, I decided to put it up online and include the quote from Harry Potter and the Philosopher’s Stone to show my inspiration. I've decided to cut the tart into pieces and freeze them individually for later. On the whole, however, I loved loved loved it! (I am a sweet tooth, after all!). This can be served cold in fact, I really liked it like this, as it wasn't so sweet. Treacle tart with strawberries would be nice to try, as well. I found that this really needs the cream to cut the sweetness it would also be good with a large glass of milk. ![]() That golden syrup is some powerful stuff, man. The Fat Lady went still once more, her gaze above Hermione, looking off into the distance. This is a great dessert if you are REALLY craving something SWEET. After it has cooled slightly, serve with creme fraiche, clotted cream, whipped cream, or ice cream. It may not look done in the center, but it will set when cooling.Ĥ. Bake for 30 to 45 minutes until the filling is set. Combine golden syrup, heavy cream, bread crumbs, lemon zest, and lemon juice in a large-medium bowl. Preheat oven to 375 degrees Fahrenheit.Ģ. "Treacle tart, Hermione! Spotted dick, look! Chocolate gateau!" (Ron from somewhere in the Goblet of Fire)ġ. Yes, I admittedly belong to the world's nerdom :) Anyways, I noticed that Rowling really likes her British sweets, so I abandoned all health freakiness for a short moment and decided to make Harry's favourite-Treacle Tart. I've been having myself a geekfest lately, and have been rereading the Harry Potter series. ![]()
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