8/6/2023 0 Comments Sourdough treacle tartYes, my home baked bread becomes stale through loss of moisture relatively quickly as opposed to the type of squishy factory-made bread that rarely hardens but will inevitably become blue with mould. ") Once I started baking, I began to better understand bread and its wonderful qualities. I confess that I make my own sourdough bread (cue readers' eye-rolling and thoughts of "of course you are, you're a Guardian reader. Because "stale" bread does not necessarily taste "stale" - these are two entirely separate conditions. I suspect part of the problem is how we also define what is "stale". I understand that you might not like the crusts, or that perhaps the bread is looking a bit dried out or past its sell-by, but that is not necessarily a reason for throwing it out. I like to serve it with whipped cream, but the super decedent can serve it with clotted cream.O f all the foodstuffs that we throw away, I think that bread is the one most sinned against. ![]() Serve the tart warm, at room temperature or cold. Pour the syrup into the pastry lined tin and level the surface.īake the tart on the pre-heated baking tray for ten minutes until the pastry has started to colour, then turn the oven down to 180 oC and bake for a further 25-30 minutes until the filling is set. If the mixture looks runny, add a few more breadcrumbs. Once they’ve melted, add the breadcrumbs, lemon juice and lemon zest. To make the filling, heat the syrups gently, but do not let them boil. Prick the base with a fork to stop it rising during baking and return it to the fridge to cool again. Roll the pastry out thinly on a lightly floured work surface. Grease a deep 26 centimetre loose bottomed fluted flan tin with butter. Preheat the oven to 200 oC and place a heavy baking tray in the oven to heat up. Cover the dough in cling film and refrigerate for 20 minutes. Add the ice cold water and mix to a firm dough. You want it to look like fine breadcrumbs. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips. One said, ‘while everything has been delicious… this tart is life changing.’ That certainly did the trick for me and I’ll be glad to bake this again at the next opportunity. My birthday guests were not stinting in their praise. It worked a treat, and the pastry cooked perfectly.Īnyway, I now absolutely understand why treacle tart is Harry Potter’s favourite dessert. I put my enamel cast iron tray in the oven while it was heating up, and placed the flan tin on top of that. Because you don’t blind bake the pastry, it’s important to bake the tart on a pre-heated baking tray. I was concerned about the overwhelming sweetness of a tart made primarily with golden syrup, so I added a little dark treacle for bitterness, and used far more citrus than Mary does. But I’ve upped the filling quantities and played around with them a bit. This recipe as based loosely on Mary Berry’s recipe. This glorious nectar, is what most treacle tarts are made with. ![]() Light treacle is what we know as golden syrup. But it turns out that treacle has traditionally come in two types: dark treacle and light treacle. You see, in Australia, we know treacle only has the dark, quite bitter syrup. But I have to tell you, I was quite sceptical about the whole concept. ![]() I couldn’t, therefore not have it at my party. I made it because it’s Harry’s favourite. ![]() I made my first treacle tart for my Potter Picnic Party. A slice of treacle tart at my Potter Picnic Party
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