treacle tart

oakdale_minx

I've just made a load of breadcrumbs and thought about using them for a treacle tart tonight.

i've got a bit of puff pastry in the freezer, could I make an open treacle tart of some kind ? Or would it go soggy because it really needs shortcrust?

I thought (thinking aloud here) maybe make the pastry square shaped, score just inside the edge, part bake, push the middle in, add the treacle tart filling and continue baking??? Would that work or go soggy??

thriftlady_2

OMG that sounds yummy. I make savoury tarts exactly like that all the time with puff pastry. You might find that unless you have a really thick filling the pastry will rise up a bit, but if you stab it with a fork before filling it should be fine. Go for it.

carbonel

Will help if you bake the pastry 'blind' for a bit before putting the treacley bit in. If you are posh or a professional use baking beans for this, if you are neither of the above - like me - prod the pastry all over with a fork, then put greasproof paper over the pastry and empty the coins out of your purse or piggy bank onto the paper - that will stop it rising.
Or - just cook it as though it is shortcrust pastry, it will taste just as good, specially if it's with custard.
Or - make treacle 'puffs'. That will be such a novelty you will get top marks for style! I bet there's a similar Danish pastry, if they can do it so can we!
Good luck.:o

oakdale_minx

It was luvverly...............

I scored the edge and then forked the middle and baked for 15 minutes. Pushed in the middle and filled it with the treacle/breadcrumbs and made sure the filling went 'under' the edges of the pastry and then cooked it for another 20 minutes........and then poured double cream over it.......

One way to use up a lump of leftover pastry and the innards of a stale crusty loaf!!

taplady

sounds lovely, I have some puff pastry in the freezer for chicken pies, any leftovers will go this way!:T

oakdale_minx

I mixed about 4 tbsp of treacle with about 3 ounces of whizzed up bradcrumbs and a squirt of lemon juice. I had just under a 1/4 of a pack of the pastry, but it made two decent sized portions and there was filling left over.

ktflosspot

Hi all,
can anyone tell me how to make a treacle tart to impress the mother in law.
do you really use treacle?
shes coming saturday and i'd like a practise run first!!!!!!!!!!

Sharifa_2

I usually make up pastry (4oz plain flour, 2oz fat (solid vegetable fat in my case as I'm vegan)), and chill it, then roll it out into a shallow dish. I sprinkle on crushed cornflakes, then drizzle golden syrup generously over the top and bake for 15 - 20 minutes or so until it looks done.

Gingernutmeg

This is a nice recipe - I like the ones made from breadcrumbs best and the lemon and ginger give it a lovely flavour. I also often make it with a mix of wholemeal and white breadcrumbs, which give it a nice 'nutty' flavour too.

MRSMCAWBER

Hi there

12oz shortcrust pastry - use to line an 8" tin - chill for 20 mins...reserve the pastry trimings

put a baking sheet in the oven and preheat to 200c/400f/gas6

warm 260g/ 9 1/2oz / 3/4cup golden syrup in a pan until it melts
add the grated rind of 1 lemon
remove pan from heat and stir in 75g /3oz / 1 1/2 cups fresh white breadcrumbs
leave to stand for 10 mins and add more crumbs if too thin and moist
spread mixture evenly in the case
roll out leftover pastry and cut into 10-12 thin strips and twist into spirals and arrange in a criss-cross pattern
place tart on the hot baking sheet and bake for 10 mins reduce heat to 190c/375f/gas 5 and bake for 15 mins....

ktflosspot

yum yum !!!!!!!!!!!!!!
will be in mil's goodbooks now !!!
thank you all xxxxxx