Treacle Tart with Glazed Apples
Cara Kelsall
6 servings
555
British
Baking recipes
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
- Serve with ice cream or custard, if you like.