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#TREACLE TART HISTORY PLUS#

Leave to cool in the tin for 15–20 minutes before transferring to a serving plate, decorating with a thyme sprig and bringing to the table. Pour the filling into the pastry case and bake for 35–40 minutes, until just set and golden brown around the edges. Take the pan off the heat and let it stand for 5 minutes, to allow the breadcrumbs to take up the syrup. Then, stir in the orange zest, chopped thyme, breadcrumbs, and the cream and egg mixture. When the syrup is hot, but not boiling, stir in the butter and allow it to melt. Whisk the egg and cream together in a bowl. To make the filling, pour the golden syrup into a medium pan set over a low heat. Remove the foil and beans, brush the base with the egg, and put back into the. Remove and set aside, but leave the oven on. Put a large sheet of foil on top, weighed down with baking beans, dried pulses or rice, and blind bake for 15 minutes. Return to the oven for 10 minutes, until the base is just colouring. Line the pastry case with baking parchment and baking beans.īlind bake the pastry for 25 minutes, then remove the paper and beans, trim the overhang and brush the pastry with beaten egg. Grease and flour a 3cm-deep (11/4in) x 22cm (8 1/2in) loose-bottomed tart tin, then lay over the pastry, tucking it into the corners and leaving an overhang. On a lightly floured surface, roll out the pastry until it is about 2mm (1⁄16in) thick. Wrap the pastry tightly in cling film and place it in the fridge to rest for at least 30 minutes. Tip out the dough and bring it together with your hands, kneading lightly to achieve a smooth finish. Add in the iced water and the egg, and stir through to combine. Rub in the chilled butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Combine the icing sugar and plain flour in a medium bowl.

#TREACLE TART HISTORY PLUS#

1 egg, plus an extra beaten egg for egg washingįirst, make the pastry.

85g (3oz) butter, cubed and chilled, plus extra for greasing.

170g (6oz) plain flour, plus extra for dusting.

2 teaspoons thyme leaves, chopped, plus an extra thyme sprig, to decorate.

Photo credit: Andrew Montgomery Ingredients stories can change with time, but I was told that when a fleet of German bombers flew over the fort, Digby and his men were in a local tea room, eating treacle tart." Should any threat approach, Digby would be ready. The tart is normally served hot with a dollop of clotted cream. The fort was heavily armoured and had big guns. Treacle tart is a traditional English dessert, made predominately of shortcrust pastry and golden syrup. "My grandfather, Digby helped to man a fort, which looked out over Portland Harbour, then home to an important Royal Navy base.

Inspired by tales of his grandfather's history in Weymouth, Dorset, Gill says: 04 December 2019 This classic treacle tart recipe comes from chef, food writer and Soil Association ambassador Gill Meller.