Treacle Tart
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 329 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 9 g |
| carb | 45 g |
| fibre | 1 g |
| chol | 89 mg |
| sodium | 196 mg |
| potassium | 110 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 14 |
| vit C | 5 |
| folate | 22 |
- Preparation time: 20 minutes Chill: 50 minutes
- Cook time : 65 minutes
- Total time : PT85M
- Portion size: 10 to 12
Ingredients
- 1 jar (250 mL) 1jar (250 mL)Lyle's golden syrup
- 1/2 cup 1/2cupwhipping cream
- 1 1eggeggs
- 1/4 tsp 1/4tspsalt
- 2-1/2 cups 2-1/2cupsfresh bread crumbs
- 2 tsp 2tspfinely grated lemon rind
- 1/4 cup 1/4cuplemon juice
- 3 tbsp 3tbspunsalted butter, melted
- 2 tbsp 2tbspfancy molasses Pâte Sucrée:
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 3 tbsp 3tbspgranulated sugar
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cupunsalted butter, cubed
- 1 1eggeggs
- 1 1egg yolkegg yolks
Preparation
Pâte Sucrée: In food processor, pulse together flour, sugar and salt; pulse in butter until in coarse crumbs with larger pieces. Pulse in egg and egg yolk just until dough comes together. Shape into disc. Wrap and refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to inside edge and leaving overhang. Fold in overhang, pressing to rim.
With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until centre is golden, about 5 minutes.
Meanwhile, remove lid of golden syrup. Place jar in small saucepan of gently simmering water and heat just until syrup is easily pourable.
In bowl, whisk together cream, egg and salt; stir in bread crumbs, lemon rind and lemon juice. Stir in golden syrup, butter and molasses. Pour into baked crust. Bake in 325°F (160°C) oven until centre is puffed and browned, 40 to 45 minutes. Let cool in pan on rack.
Source : Canadian Living Magazine: May 2010
