Tart treacle .
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The fillings for most classic treacle tarts include little more than bread crumbs and syrup. This version is given a French twist with the addition of cream and eggs, for a just-set texture.
INGREDIENTS:
1 cup all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
½ tsp vanilla extract
1 egg yolk
1⁄4 cup granulated sugar
For the filling
3⁄4 cup corn syrup
3⁄4 cup heavy cream
2 eggs
finely grated zest of 1 orange
1 cup brioche or croissant crumbs
whipped cream, to serve
Check also : UPSIDE-DOWN CAKES_ blueberry with crème anglaise
METHOD:
Place the flour in a large bowl and rub in the butter until the mixture resembles bread crumbs. Beat the vanilla extract and egg yolk in a separate bowl. Add the egg mixture and sugar to the flour mixture and bring them together to form a soft dough, adding water if it seems dry. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F (180°C). Roll out the dough and use it to line the tart pan (see French apple tart, step 1). Prick the bottom, chill it, and then blind bake the tart crust until light golden in color (see French apple tart, step 2). Reduce the heat to 340°F (170°C).
For the filling, mix the corn syrup, cream, eggs, and orange zest in a large bowl until combined. Gently fold in the brioche crumbs and combine well. Place the tart crust on a baking sheet and then on an oven rack. Carefully pour the filling into the tart crust, ensuring that it spreads out evenly.
Carefully slide the rack into the oven and bake for 30 minutes, until the filling is just set. Trim the overhanging dough while still warm. Let cool in the pan for 15 minutes, before removing the tart. Serve warm with whipped cream. You can store the tart in an airtight container for up to 2 days.
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