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.
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.
Apple Treacle Tart
pastry made with 2 oz butter and 4 oz flour1 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.
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