TRADITIONAL TREACLE TART
Steps:
- For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
- For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
- Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition Facts : Calories 378 kcal, Carbohydrate 65 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 227 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
TOM KERRIDGE'S BRIOCHE TREACLE TART
This is Tom Kerridge's twist on a family favourite. Brioche is a really simple edition, but it makes a richer version of this British classic that everyone will enjoy.
Provided by olivemagazine
Time 50m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- In a food mixer, whizz the flour, sugar and butter and bring together until it looks like breadcrumbs. Add enough egg to bring together to form a pastry. Remove and chill for at least 1 hour before using.
- Heat the oven to 190c/fan 170c/gas 5. Line a 20cm tart ring or tart tin with the sweet pastry. Fill with baking paper and baking beans and bake blind for 10 minutes. Take out the beans and paper and cook for another 5 minutes.
- In a mixing bowl, stir all the filing ingredients together then pour into the tart case. Put the tart back into the oven and bake for a further 25 minutes. Remove from the oven and leave to cool. Serve slices with a dollop of crème fraîche.
Nutrition Facts : Calories 437 calories, Fat 14.2 grams fat, Carbohydrate 74 grams carbohydrates, Fiber 1.3 grams fiber, Protein 4.4 grams protein, Sodium 0.7 milligram of sodium
APPLE BRIOCHE TART
Light and buttery, brioche makes a lovely base for fruit in baked pastries-so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.
Provided by Erin Jeanne McDowell
Categories Dessert Fall Apple Bread Cinnamon Bake
Yield Makes 1 big tart
Number Of Ingredients 15
Steps:
- Make the brioche dough:
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
- Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogeneous. (This mixing period is called intense mixing-and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid-stages, it will come together.) Then knead the dough until it is smooth and uniform, 1 minute more.
- Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.
- Make the tart:
- Use the butter to generously grease an 18-by-13-inch baking sheet, including the rim.
- On a lightly floured surface, roll out the dough to a 1/2-inch-thick rectangle a little larger than the pan (about 1 inch on all sides), so that the dough will come up the sides of the pan.
- Roll up the dough around the rolling pin and transfer the dough to the prepared baking sheet. Use a pastry wheel to trim the edges so they are flush with the edges of the pan. Cover the baking sheet with greased plastic wrap (I use nonstick spray) and let the dough rise in a warm place for 30 to 35 minutes.
- Preheat the oven to 350°F / 175°C, with a rack in the middle.
- Meanwhile, peel, quarter, and core the apples, then slice crosswise 1/8- to 1/4-inch thick (see Pro Tip).
- In a small bowl, whisk together the brown sugar and cinnamon. Uncover the dough and sprinkle it evenly with half the cinnamon sugar. Arrange the apple slices across the dough (see Pro Tip). Sprinkle the remaining cinnamon sugar evenly over the apples. Finish with the salt.
- Bake the tart until the edges of the crust are golden brown, the apples are tender when pierced with the tip of a paring knife, and the sugar has caramelized, 32 to 36 minutes. Cool the tart for at least 15 minutes before slicing and serving, warm or at room temperature.
- Make Ahead and Storage
- This tart is best the same day it's made. Store any leftovers in an airtight container at room temperature for up to 2 days.
TREACLE TART
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
Nutrition Facts : Calories 402 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
BEST BRIOCHE FRENCH TOAST
Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
Provided by ABC123
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
- Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
- Bake in the preheated oven until puffed, 8 to 10 minutes.
- Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g
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