This recipe is from Home Cooked by Kate Humble. 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. 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. 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. Add the chopped butter, then work in with your fingertips or pulse to the texture of fine breadcrumbs. Any leftover pastry can be wrapped up well and frozen. Sift the flour and a pinch of salt into a large bowl or food processor. 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. ![]() ![]() Take a small piece of excess pastry dough from the edge and use it to push the pastry into the flutes of the tin. Use the rolling pin to lift the pastry up and into a 23cm fluted, loose-bottomed flan tin. Roll out the chilled pastry on a lightly floured worktop to about 3mm thick. But a homemade treacle tart is a different thing altogether. Preheat the oven to 180☌ fan (200☌/400☏/Gas Mark 6). I found them to be always blandly sweet and gooey in a not-good way. On a floured surface, roll out the larger disk to an 11-inch circle. Combine the golden syrup, bread crumbs, lemon zest, and lemon juice in a mixing bowl and mix well. Dad loved treacle tart and I felt I should too, but they never seemed to live up to expectations. Warm the golden syrup in a saucepan until it is runny, or microwave it for 1 minute. ![]() That is why this Harry Potter treacle tart was a special dessert to make and style for our blog!Īnd it turned out so well, I wish I had made it earlier! This dessert is definitely for an adult, who enjoys the story about Harry Potter adventures.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. I love trying new things, new recipes, experimenting in my kitchen. Classic, chewy and good for your soul, Lorraine Pascale’s easy flapjacks are simple to make and hard to beat Each serving provides 318 kcal, 3.5g protein, 43g carbohydrates. This open minded foodie thing resonates with what I love. Good times!Īlthough I wasn’t that much into recreating recipes from my favorite HP series, I certainly remember how fun and important it was for Harry, Hermione and Ron to spend time together with families or friends enjoying food or trying new edible gifts. It certainly is a girlish theme and it brings me back to my childhood, when I was reading the books one after another, waiting for new movie trailers or playing hours computer games. Prick the holes in the bottom of the tart. Press with your fingers to the edges and bottom of the pan. Transfer to the tart pan, press it and cut the edges. Roll the dough about 3mm/ 1/8 inch thick. Along with Butterbeer, Pumpkin juice and Rock Cake, treacle tart is a must creation in every Harry Potter fan kitchen. Make a disc, cover with plastic wrap and leave in the fridge for at least 30 minutes. Wondrous meals mentioned in Harry Potter series are very interesting and appealing. Beat the butter and sugar together with a pinch of salt until fluffy, and then gradually beat in the eggs until well mixed in. “Master has not finished his soup, would Master prefer the savory stew, or else the treacle to which Master is so partial?” - Kreacher fully acknowledging Harry as his new master.
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