It’s that time of year, when a bit of comfort is needed. Here’s one of our favourite recipes to try, yummy treacle tart.
250g of unsalted butter
175g of icing sugar
450g of plain flour
1⁄2 tsp vanilla extract
Pinch of salt
How to make it
Place the butter in a bowl and beat until creamy.
Gently add the icing sugar and mix.
Add the salt and vanilla extract and add 50 grams of flour.
Add the beaten egg a bit at a time.
Add the flour in again a bit at a time until crumbs form.
Wrap the pastry in cling film, lightly pat with your hands and place in the fridge and rest for 2 hours.
Blind bake until crisp like shortbread for 25 mins at 160°c.
Filling – what you’ll need
120g of unsalted butter
2 egg yolks
6 tble spoons of double cream
250g of brown breadcrumbs
Good pinch of salt
2 tins of 900g golden syrup
Melt the butter in a saucepan until it starts to go a nut-brown colour, then take off the heat. Mix the egg, egg yolk, cream and salt in a bowl.
Heat the syrup gently for a few minutes until hot. Add the brown butter. Then the creamed eggs followed by the breadcrumbs. Mix well then pour the mixture into the tart case.
Cook in the oven for 25 minutes at 160°c then reduce the temperature to 140°C and cook for a further 20 minutes.
Remove from the oven and leave to cool.