![]() Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream. Finally stir in the bread crumbs.Ĭarefully pour the mixture into the prepared tart case.īake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch. Beat the eggs in a bowl and add to the treacle mixture. Did you know George actually bought me 30 jars of Honeydukes treacle for my thirtieth birthday (Not that I’m complaining. I can’t count the number of times I’ve had it This is going to make me sound like Ron (love you mate) but I’ve never had a treacle tart I didn’t like. Meanwhile, mix together the golden syrup and treacle with the lemon juice. Some of you may know that treacle tart is my favourite dessert. Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour. With the processor running add the water a few drops at a time until the dough comes together. ![]() Pulse until the mixture resembles fine breadcrumbs. Place the flour, salt, sugar and butter in a food processor. Dinah compares Treacle Tart to a shoo-fly pie. Treacle, by the way, is a cane sugar syrup and black treacle isn’t as bitter as molasses. So I thought I’d share a recipe for Treacle Tart from my friend Elaine Lemm, who writes a column on British food. They have a lot of feasts and desserts it seems in Harry Potter’s world. Anyway, this week on Good Food, Evan chats with Dinah Bucholz whose book, The Unofficial Harry Potter Cookbook, is out just in time for the 7th film. ![]() But Evan? She just loves the books and her enthusiasm has caused me to put the books on the top of my Audible list. ![]() And the movies? Well, I’ve seen maybe part of the first. I think I’m the only person on the planet who has not read any of the Harry Potter books. ![]()
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