The Amy Bates trea­cle tart

Serves 12-14 peo­ple

Shooting Gazette - - Shooting cuisine -

in­gre­di­ents Pas­try

300g plain flour 125g cold un­salted but­ter, chopped 1 large egg Pinch of salt

Fill­ing

540g golden syrup the zest and juice of ½ le­mon Pinch of ground gin­ger 125g soft white bread­crumbs 70g ground al­monds 4 egg yolks 225ml dou­ble cream

Method

Put the flour, but­ter and a pinch of salt into a food pro­ces­sor and pro­cess un­til the mix re­sem­bles fine bread­crumbs. Add the egg and 1-2 tbsp ice-cold wa­ter. Us­ing the pulse but­ton, pro­cess un­til the mix­ture comes to­gether. Flat­ten to a round shape, wrap in cling film and re­frig­er­ate for an hour.

roll out pas­try and line a 24cm round tart tin. Line pas­try with grease­proof pa­per and bak­ing beans. blind-bake pas­try in a pre-heated 180ºc oven for 10-12 min­utes. re­move the grease­proof pa­per and bak­ing beans and bake for a fur­ther 2-3 min­utes. re­move from the oven and set aside while you make the fill­ing.

For the fill­ing, stir the golden syrup, le­mon zest and juice in a saucepan over a low heat for 1-2 min­utes. Whisk in the re­main­ing in­gre­di­ents and mix well. Pour into the pas­try case then put the tin into the pre-heated oven, 180ºc, and bake for 25-35 min­utes or un­til the tart is slightly puffed up and be­gin­ning to firm. re­move from the oven and leave to cool in the tin. Serve with dou­ble cream or vanilla ice cream. this tart will keep for up to five days in an air­tight con­tainer.

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