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.

Comments

Unknown said…

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

21 November 2015 at 00:09

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!

23 November 2015 at 13:59

Mr White Watson of Bakewell

Once upon a time, back in 1795 or so, lived a man who was always asking questions. The kind of questions like, "Why is glass transparent?" or "Why do fruit trees grow better in that place than in this place?" or "What does the earth look like underneath the surface?" This last question was one that he was particularly interested in, and he went so far as to work out what the rock layers looked like where he lived, and draw little pictures of them. Now he was a marble sculptor by trade (as well as fossil hunter, mineral seller, and a few other things) so he thought it would be even better to make his little pictures in stone. That way he could represent the layers using the actual rocks they were composed of. Over the course of his lifetime he made almost 100 of these tablets, as he called them. Then he died. And no one else was quite as interested in all those rocks and minerals as he was. His collection was sold off, bit by bit, and the table...

Baby Language

For some reason baby equipment is an area in which American English differs markedly from British English. As well as learning how to care for a baby, we had to learn a whole new vocabulary! Fortunately we are now fluently bilingual, and I have compiled a handy US-UK baby dictionary for you. Diaper n. Nappy Mom says if you can read this change my diaper. The first time you change one of these you will be all thumbs and stick the little adhesive tabs to yourself, the baby and probably the changing mat before you get them where they ought to go. A few years later you will be able to lasso a running toddler and change them before they even know what's happened (yes, I have seen it done). You will also get through more diapers than you ever thought possible, creating scary amounts of expense and waste. Hence we are now mostly using: Cloth diaper n. Reusable nappy Cool baby. No longer those terry squares, the main drawback is that there are now so many types it can be qu...

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely ...

Martha's Marvellous Munchies

Search This Blog