After finally getting through all the goodies baked before Christmas I could at last indulge in a spot of baking again. This treacle tart is fantastic. If you are on a New Years diet, look away now. If not, enjoy!!
For the sweet shortcrust pastry (from the at home magazine - Christmas with James Martin)
115 gr cold unsalted butter, cubed
225 gr plain white flour
a pinch of salt
2 tbsp caster sugar
2 tbsp ground almonds
1 free- range egg, lightly beaten
Place butter, flour, salt, sugar and ground almonds in a food processor until you have a fine breadcrumb texture. Don't overwork it. Add the egg and half ann eggshell full of cold water. Mix well, using the pulse mode until the pastry balls. Again, don't overwork it.
Take the pastry out of the processor and knead very gently , just to bring it together.
Wrap in clingfilm and leave to rest in the fridge for at least 20 minutes.
For the treacle tart (from James Martin - The collection)
Batch of sweet shortcrust pastry
butter, for greasing
plain flour, for rolling
400 gr golden syrup
125 gr fresh breadcrumbs
2 free-range eggs, lightly beaten
finely grated zest & juice of 1 lemon
Preheat the oven to 180C/350F/Gas 4 and butter a loose bottomed tart tin.
Roll out the pastry thinly and roll it up over the rolling pin and then gently placing it in the tin leaving it to go over the sides . Prick the base wit a fork, line with a disc of greaseproof paper and fill with baking beans.
Bake in the oven for 10 -12 minutes, until lightly golden. Remove from the oven and lower the oven temperature to 140C/275F/Gas 1. Remove the paper & the beans.
In a bowl, mix together the golden syrup, breadcrumbs, eggs, lemon zest & juice. Once combined, spoon into the pastry case and baked at the reduced temperature for 50 - 60 minutes.
Trim off the edges of the pastry and allow the tart to cool slightly before serving with a spoonful of whipped cream.