Category: Tarts

Treacle Tart

Treacle Tart

treacle tarttreacle tart

Treacle tart has never interested me. I’ve always thought it was sickly, cloying and designed for children. Until I spent a week at Ashburton Cookery School. We made an insane amount of cakes, bread and patisserie. Its funny how much you can make when someone else is doing the weighing, measuring and washing up at the end….! One of the mornings we made a treacle tart for lunchtime pudding, and I was adamant I wasn’t going to like it.

There I was spoon in hand ready to be disappointed and bereft of pudding when low and behold, it was actually a delight! The texture was more cakey than I was expecting and the zing of lemon zest cut right through the golden syrup, ensuring it wasn’t cloyingly sweet like i’d envisioned. Sometimes its the simplest of desserts that can really captivate and remind you of home. The buttery pastry and sweet smell of golden syrup really reminds me of being a child hovering around my mum in the kitchen.

I made my classic shortcrust pastry for the tart rather than a sweet pastry. I always prefer shortcrust to cut down the sweetness (especially with a treacle tart!) and it holds up really well in the oven with hardly any shrinkage. Though the real key to that is making sure you chill the pastry well in the fridge before blind baking.

Ashamed as I am to admit it, I had no clue that breadcrumbs were a vital part of a treacle tart! Anyone else?! They provide the sticky and stodgy texture that is so familiar, but in this recipe the quantity of breadcrumbs is halved to make room for ground almonds. They keep the tart really moist and add the cakey texture that I like so much. Finally the lemon zest adds a really interesting citrusy tang that cuts right through the sweetness, finishing the tart off perfectly.

treacle tarttreacle tart

Treacle tart is perfect for pudding after a Sunday roast, especially in Autumn now its getting colder. The tart is best served warm on the same day as baking, and as it only takes 20 minutes in the oven it can be popped in as soon as your roast is out!

Let me know if treacle tart reminds you of fond childhood memories, and if you weren’t a fan then I promise you will be now!

Treacle Tart

Treacle Tart

Ingredients

    Pastry
  • 225g plain flour
  • 1tbsp caster sugar
  • pinch of salt
  • 120g unsalted butter, diced and chilled
  • 2tbsp ice-cold water
    Filling
  • 250ml golden syrup
  • 125ml double cream
  • 1&1/4 large eggs
  • 1 lemon
  • 50g ground almonds
  • 75g fresh breadcrumbs

Instructions

  • For the pastry, mix the flour, caster sugar and salt together into a bowl. Add the diced butter, rubbing in with your hands until it resembles breadcrumbs. Add the water 1tbsp at a time until the dough starts to come together. Turn out onto a lightly floured worktop, and knead until it comes together to form a uniform dough. Don't handle it too much. Wrap the dough in clingfilm and put in the fridge for 30 minutes.
  • Once chilled, roll the pastry out on a floured work surface into a rectangle about 2-3mm thick. Line the tin with the pastry and then pop back in the fridge for 30 minutes until firm. Then pre-heat the oven to 180C/160C Fan/Gas Mark 4.
  • Once the pastry is firm, line it with baking paper and fill with baking beans. Then bake for 20 minutes.
  • Whilst the pastry is baking, place the golden syrup in a pan and gently warm. In a separate bowl mix the cream, eggs and grated lemon zest, then add the warm golden syrup (make sure its not too hot or it will cook the eggs).
  • In a separate bowl, mix the breadcrumbs and ground almonds together and then make a well in the centre. Pour the golden syrup mixture into the well and mix until smooth.
  • Once the pastry is baked, remove from the oven and remove the beans and baking paper. Then return to the oven and bake for another 5 minutes until the pastry is dry.
  • Fill the baked pastry case with the treacle mixture and then bake for 15-20 minutes or until the filling is just set.
  • Serve warm.
  • Notes

    Recipe adapted from Ashburton Cookery School

    http://bakingwithaimee.com/2017/10/29/treacle-tart/

    Chocolate, Hazelnut and Salted Caramel Tart

    Chocolate, Hazelnut and Salted Caramel Tart

    chocolate, hazelnut and salted caramel tartchocolate, hazelnut and salted caramel tart

    Sometimes you need a luxurious dessert and when that need comes a chocolate, hazelnut and salted caramel tart is the answer.

    Can I be honest? This tart was a bit of a pain to make. Or if I’m being actually honest, I just kept messing up and making stupid mistakes. My pastry was impossible to work with and ended up being like a patchwork quilt in the tin. I took my caramel off the hob too early so it didn’t develop the gorgeous amber colour it should. And my ganache split. Like legit turned into an oily goopy mess.

    But I managed to make it through, and produce something that I actually really loved!

    I mean the combination of chocolate and salted caramel was never gonna be too bad right?

    chocolate, hazelnut and salted caramel tart

    Chocolate pastry isn’t something I work with too often, so for me some practise is definitely in order. Due to the high fat content in the pastry it is trickier to work with, but if you roll out the pastry between two pieces of baking paper you should be okay! The recipe is a variation on my usual sweet shortcrust and is perfectly buttery and crumbly. Your pastry chilling time is the longest part of the recipe too, as the caramel and ganache are super quick!

    Now a chocolate, hazelnut and caramel tart is good. But a chocolate, hazelnut and salted caramel tart? Now thats a winner.

    The salted caramel is my go-to recipe. Its foolproof – well, unless you take it off the hob too soon! Doh! Golden syrup, sugar, water, cream and butter is all you need to get a gorgeously rich caramel. With the vanilla and flaked sea salt giving it that winning edge. I find my caramel needs about 10 minutes to get to the perfect consistency and colour, but make sure you watch it! I managed to unstack the dishwasher and half re-fill it in the time, but make sure you swirl the pan every now and then too. No stirring! Just swirling 🙂

    chocolate, hazelnut and salted caramel tart

    The final element to the tart is the ganache. Ganache is a simple thing, but when it goes wrong it can look horrendous. If you’ve split ganache before you’ll know what I mean, but the oily/watery ness just looks so grim. It looks bitty too, and if you touch it doesn’t stick to you like chocolate normally would.

    To avoid this, don’t overheat your cream!! But if you do overheat it like I did – too busy finishing stacking the dishwasher!! Its not the end. Get out your hand whisk and give it a good beat to try and emulsify the ganache. Or like I did, warm some milk slightly and whisk a little in. Soon you’ll have a smooth and shiny ganache again.

    I must add just a little mention to the hazelnuts, which sit between the caramel and ganache! They provide a really welcome texture crunch, and hazelnuts go so well with caramel that it really was a match made in heaven!

    I hope you enjoy the chocolate, hazelnut and salted caramel tart and it gives you less stress than it did me! All my taste-testers enjoyed it very much. Even my Dad, who isn’t usually a sweet-tooth! Perhaps its the bitter dark chocolate that helped, or he was just being kind…!

    Chocolate, Hazelnut and Salted Caramel Tart

    Yield: 1 23cm tart

    Chocolate, Hazelnut and Salted Caramel Tart

    Ingredients

      Pastry
    • 160g plain flour, plus extra for dusting
    • 40g cocoa powder
    • 15g ground almonds
    • 35g icing sugar
    • pinch of salt
    • 125g unsalted butter, diced and chilled
    • 1 large egg yolk
      Salted Caramel
    • 150g caster sugar
    • 2tbsp golden syrup
    • 2tbsp water
    • 113ml double cream
    • 2tbsp unsalted butter
    • 1tsp vanilla extract
    • flaked sea salt to taste
      Filling
    • 50-75g finely chopped hazelnuts
      Ganache
    • 340g dark chocolate
    • 295ml double cream
    • 1tsp vanilla
      Decoration
    • cocoa powder to dust

    Instructions

  • To make the pastry: Combine the flour, cocoa powder, almonds, icing sugar and salt in a large bowl. Then run in the butter, until it resembles fine breadcrumbs. Add the egg yolk and mix together until the dough just starts to come together. If the pastry isn't coming together, add 1tbsp of ice-cold water. Then tip out onto a lightly floured surface and gently knead together until it is a uniform dough. Shape into a disc or a rectangle depending on your tart tin and wrap in clingfilm. Then chill in the fridge for 1 hour.
  • Roll out your dough between two pieces of baking paper, until it is big enough to line your tin. Press into the tin, trimming off any excess and return to the fridge for 30 minutes. Meanwhile, pre-heat your oven to 180C/160C Fan/Gas Mark 4. Line the pastry with baking paper and fill with baking beans. Then bake for 25 minutes, then remove the baking beans and paper and return the tart to the oven to bake for a further 10 minutes. Remove from the oven and leave to cool completely in the tin.
  • To make the caramel: Combine the sugar, golden syrup and water in a medium heavy-bottomed pan and place on a medium-high heat. Occasionally swirl the pan so the caramel doesn't catch. Once the caramel starts to deepen in colour (this should take about 10 minutes), remove from the heat and whisk in the cream. The mixture will bubble up so be careful. Add the butter whilst continuing to stir until melted. Finally, add the vanilla and salt to taste. I added about 4 large pinches - but I do like mine quite salty! Leave to cool for a few minutes in the pan, and then pour into the tart shell leaving a little behind for decoration on top. Sprinkle over the crushed hazelnuts and then return the tart to the fridge for 30 minutes. The leftover caramel can be put into a heat-proof bowl, covered with clingfilm and put into the fridge.
  • To make the ganache: Break up the chocolate and place into a heat-proof bowl and set aside. Then heat the cream in a small pan over a medium heat - do not let it boil as your ganache will split! Then pour over the chocolate and stir until it is combined and you are left with a smooth and silky ganache. Pour into the chilled tart case and return to the fridge for at least 4 hours or overnight.
  • Finally, to decorate dust over cocoa powder through a sieve and using a piping bag, pipe the remaining salted caramel in any design you wish.
  • Notes

    Keep tart refrigerated for best results.

    http://bakingwithaimee.com/2016/09/18/chocolate-hazelnut-and-salted-caramel-tart/

    Bakewell Tart

    Bakewell Tart

    bakewell-tartbakewell-tartbakewell-tartbakewell-tart
    It’s my Dad’s birthday tomorrow, so we had a little celebratory lunch today in his honour. I made bakewell tart, my sister made chocolate-dipped Viennese biscuits and we had homemade sausage rolls to top off the savoury lunch! It was all very delicious, but I now feel like the size of a house…

    Bakewell tart is one of my absolute favourites, but only the kind without icing. Weirdly (for me), I like a bakewell tart to be as basic as possible. Almond is an a amazing flavour on its own, with raspberry jam being the perfect accompaniment – no sugary icing needed!

    Frangipane is the star of the bakewell tart, making up the majority of the filling. Its moist, buttery and melts in your mouth with every bite. Its basically my dream filling. Have I said how much I love bakewell tart…???

    I won’t lie, I had SO many issues with the pastry this time around! I thought I’d cracked it recently, but pastry still seems to be my nemesis. I genuinely made this pastry twice and rolled each out like 5 times before actually managing to get it in the tin! I was in full 5-year old tantrum mode by the end. Baking is emotional guys. But for all its sins, pastry does patch up well and once the filling has been baked no one can tell the stresses that’ve been had! Its just yours and the pastry’s little secret.

    Aside from pastry stresses above, it really is an easy dessert to assemble – promise!

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    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Raspberry and Frangipane Tart with Lemon Drizzle

    Sometimes you just need to bake a tart right? And this weekend was one of those times. The crisp buttery pastry, sharp tang of raspberries and comforting frangipane makes this a favourite in my book. The rectangular tart tin also makes it look far fancier than it actually is, which means everyone thinks you’re an expert in patisserie. Win win!

    After my Pear and Frangipane Tart post I decided to take the plunge and twist the ingredients for my take on a Bakewell Tart. This raspberry and frangipane tart with lemon drizzle is super simple to make and aside from the pastry chilling time takes no time at all! Though, for those of you with crazy social lives both the pastry and frangipane can be made in advance and kept chilled in the fridge for a few days until you need it.

    Now I don’t profess to be a pastry expert by any means and using a rectangular tart tin has presented me with many challenges thats for sure. But practice makes perfect with pastry, and once your filling is in the pastry shell no one can see your patchwork pastry beneath! So go forth and impress with your rectangular tarts!

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