Friday, 20 November 2015

Apple Treacle Tart

This is one of those scrappy puddings that I conjured up out of a bit of leftover pastry and whatever I could find to throw into it.  Traditional treacle tart is composed of golden syrup and breadcrumbs, which is precisely as sickly sweet as it sounds.  When I spotted a recipe which included grated apple, it sounded as if it might cut the sweetness quite nicely.  So I gave it a try.


Apple Treacle Tart

pastry made with 2 oz butter and 4 oz flour
1 large slice of bread, made into breadcrumbs
1 eating apple, peeled, cored and grated
juice of 1 lemon
3 tablespoons of golden syrup

Roll out the pastry and use to line a flan dish or other shallow dish (I used a lid from one of my Pyrex casserole dishes).  Mix together the breadcrumbs, apple, lemon juice and golden syrup.  I had a whole lemon that needed using, but that did make it quite lemony; try half a lemon if you prefer.  Taste and see if you like the sweetness, and add a bit more syrup or lemon juice if it needs it.  Spread the crumb mixture in the pastry case and bake at 200C for about 20 minutes, until the pastry is golden and the crumbs look a little crunchy on top, but still nice and moist underneath.  Serve warm with ice cream or custard.

2 comments:

Karl Mear said...

I Agree that treacle tart is toothachingly sweet. Yum! But this sounds good.

Martha said...

Treacle tart is a bit of a funny recipe anyway. And a funny name, but I guess it sounds better than breadcrumb pie!