Good evening everybody! This weekend I’ve been at home for my mums birthday surprise so it’s quite a late entry for me today! I’ve had such a fun weekend with my parents, sisters and little nephew – who is growing up so quickly it’s starting to get a bit scary! After just a few days back here, I feel much more relaxed and I can’t wait to move back here for a short time over summer; we all agreed there’s nothing better than having a big home cooked dinner with those who you love around you and it got me thinking; if only one of the recipes I share on here makes it onto someones family table then it will be so worth while, after all: ‘family is where life begins & love never ends’.
So, enough about that; onto treacle tarts! This recipe was one I made last time I was home with some leftover sweet shortcrust pastry we had in the freezer, and had been on my baking to-do list for a good while now. The tart was gorgeous and the lemony kick was the perfect complement to the sticky sweet syrup, next time I think I’m going to make a bigger version of the tart, criss cross pastry topping and all so I can indulge just that little bit more.
Ingredients (Makes 12 mini tarts)
For the pastry:
180g Plain Flour
90g Unsalted Butter, cold and cubed
1 Tbsp Icing Sugar
1/2 – 1 Egg, beaten
For the filling:
50g Breadcrumbs (white or wholemeal, fresh or frozen will all work well)
225g Golden Syrup
1 Tsp Grated Lemon Rind
1 1/2 Tbsp Lemon Juice
For the pastry:
Add the flour, butter and icing sugar into a food processor and blitz quickly until the butter starts to form small lumps. Add half of the beaten egg and carry on blitzing for a few seconds or until the mixture is starting to come together. If the pastry still looks a little crumbly after 15-20 seconds then add a little more egg.
Once the pastry has come together to form a smooth dough, take it out of the processor, press into a circular disk about 2cm thick then wrap it in cling film and leave in the fridge for it to chill for at least 30 minutes.
Whilst the pastry is chilling in the fridge, lightly grease a 12 hole muffin tray with butter.
When you’re ready to use the pastry, remove it from the fridge and place between two sheets of cling film (this is so much easier than rolling it on a floured surface). Roll the pastry out to a large circle (about 5mm thick) and gently remove the top layer of cling film and carefully cut out 12 large discs of pastry, large enough to line the muffin tray (a mug/large glass can be useful to do this).
Place each disc in a hole in the muffin tin and lightly use your fingers to mould it in, so it fits nice and snug and place the tray in the fridge for the pastry to chill for 30 minutes, or 10 minutes in the freezer.
Whilst the tart cases is in the fridge or freezer, preheat the oven to 180C/160C Fan/350F.
Once the chilling time has passed, remove the pastry from the fridge/freezer and line each little tart with foil, leaving at least a half-inch overhang over the sides. Fill the cases with baking beans (rice also does the trick, and can be re-used) and place in the oven to bake blind for 10 minutes, until the pastry base is dry.
Remove from the oven and take out the baking beans and foil, before baking in the oven for another 5 minutes until the pastry is lightly golden. Now remove from the oven and leave to one side.
For the filling:
Add the breadcrumbs, golden syrup, lemon rind and lemon juice to a mixing bowl and mix until everything is combined.
Fill the pastry dishes with around 1 tsp of the filling and squash down so the surface is flat.
Bake in the centre of the oven for around 25 minutes, until the pastry cases are golden and the filling is gently bubbling.
Once baked, remove from the oven and leave to cool before enjoying with a big scoop of vanilla ice cream, although they are just as tasty eaten on their own!