Caramelised apples set on top of a syrup-filled tart make this gorgeous dish a taste sensation! This delightful Treacle Tart with Glazed Apples recipe is from the Diary Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Plain flour 175g (6oz)
Butter 65g (2½oz), diced
White vegetable cooking fat or lard 40g (1½oz), diced
Golden syrup 454g tin
Ground ginger 1 tsp
Lemon 1, grated zest and juice
Fresh breadcrumbs 110g (4oz)
Bramley apples 2, peeled, cored and thinly sliced
Icing sugar 1 tbsp
Custard or ice cream to serve (optional)
Directions
To make the pastry, put the flour, 40g (1½oz) butter, and fat in a bowl and rub in with your fingertips until you have fine crumbs
Gradually add 2 tbsp water and mix to a smooth dough
Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin
Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place
Trim the top of the pastry so that it stands a little above the tin
Chill for 15 minutes
Meanwhile, preheat the oven to 190°C/375°F/Gas 5
Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat
Take the pan off the heat and stir in the breadcrumbs
Leave to cool
Pour the syrup into the tart case
Toss the apple in the remaining lemon juice
Arrange the slices, overlapping, in rings over the top of the tart
Then melt the remaining butter and brush it over the apples
Bake for about 35 minutes until the apples are golden
Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised
Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges