Apple Treacle Tart Recipes

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TREACLE APPLE TART

The apple and tangy lemon cuts through the syrup nicely in this pretty dessert - perfect if you normally find treacle tart too sweet

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 2h

Number Of Ingredients 8



Treacle apple tart image

Steps:

  • Roll out the pastry on a flour-dusted surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Lift the pastry into the tin to line, then cover and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the pastry before filling with baking beans (or dried lentils or rice). Bake for 20 mins, then remove the beans and parchment and bake for 10-12 mins more until the pastry is golden and biscuity.
  • Meanwhile, put the golden syrup, breadcrumbs, zest from both lemons and juice from 1, and the eggs in a big mixing bowl. Peel 2 of the apples and coarsely grate into the bowl. Mix everything together.
  • Reduce oven to 160C/140C fan/gas 3. Use an apple corer to core the 3 remaining apples, then slice thinly into rings. Toss the slices with the remaining lemon juice to stop them from browning. Tip the syrupy crumbs into the tin and arrange just enough of the apple slices in an overlapping ring. Brush an extra 1-2 tbsp syrup over the apple slices until they're covered, then return the tart to the oven and bake for 55 mins-1 hr until the exposed filling feels set to the touch.
  • Cool for 10 mins in the tin, then carefully remove, drizzle a little more syrup over the top and serve warm with custard, ice cream or dollops of clotted cream.

Nutrition Facts : Calories 403 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

375g pack sweet shortcrust pastry
a little flour , for dusting
600g golden syrup , plus a little extra
225g fresh white breadcrumbs
zest and juice 2 lemons
3 large eggs , broken up with a fork
5 small eating apples - choose your favourites
custard , vanilla ice cream or clotted cream, to serve

APPLE TREACLE TART

Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts). Recipe by Tamasin Day-Lewis and taken from Bon Appetit May 2010 for ZWT. ****Golden syrup is a type of cane syrup popular in Great Britain; available at some supermarkets and at specialty foods stores and British import shops. RZ doesn't recognize this as an ingredient, and there should be 1 and 1/4 cups of golden syrup in the filling.

Provided by alligirl

Categories     Tarts

Time 2h

Yield 1 tarts, 8-10 serving(s)

Number Of Ingredients 15



Apple Treacle Tart image

Steps:

  • CRUST:.
  • Blend flour, sugar, and salt in processor 5 seconds.
  • Add butter; using on/off turns, cut in until very coarse meal forms.
  • Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap in plastic wrap and chill 1 hour.
  • (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom.
  • Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
  • Freeze crust until firm, about 10 minutes.
  • Line crust with foil and dried beans or pie weights.
  • Bake until sides are set, about 25 minutes.
  • Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
  • Cool 30 minutes.
  • Reduce oven temperature to 350°F.
  • FILLING:.
  • Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
  • Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
  • Stir in apples and breadcrumbs. Pour filling into crust.
  • Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
  • Cool in pan on rack.
  • CALVADOS CRÈME FRAÎCHE:.
  • Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
  • Cover mixture and refrigerate until ready to use, up to 3 hours.
  • Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

Nutrition Facts : Calories 424, Fat 22, SaturatedFat 13.3, Cholesterol 119.8, Sodium 145.4, Carbohydrate 54.6, Fiber 1.4, Sugar 23.7, Protein 4.4

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, divided (may need more)
3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
1 1/4 cups syrup (golden)
2 large eggs
2 tablespoons heavy whipping cream
1 tablespoon light molasses (mild-flavored)
1 large pinch salt
1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
1 (8 ounce) container creme fraiche
2 tablespoons sugar
1 tablespoon calvados (apple brandy)

TREACLE TART

Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.

Provided by OCEANVIXEN79

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 8

Number Of Ingredients 6



Treacle Tart image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
  • Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
  • Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 52.1 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 244 mg, Sugar 12 g

1 (9 inch) pie crust pastry
1 cup golden syrup
¼ cup heavy cream
1 cup bread crumbs
1 lemon, zested
2 tablespoons lemon juice

TREACLE, PORTER, OATMEAL & APPLE TART

Add porter to this rich treacle, oatmeal and apple tart to lend a bitter and slightly spicy undertow. Serve warm with some whipped double cream

Provided by Diana Henry

Categories     Dessert

Time 1h55m

Number Of Ingredients 16



Treacle, porter, oatmeal & apple tart image

Steps:

  • Blitz the flour, butter and sugar in a food processor. Add 1 egg yolk and blitz again. The pastry should come together into a ball. If not, add the second yolk and 1-2 tsp cold water. Shape the pastry into a disc. Wrap the disc and leave to rest in the fridge for about 45 mins.
  • Roll the pastry out into a circle on a lightly floured piece of baking parchment. It needs to be about 5cm bigger than a 25cm tart tin with a loose-bottomed base.
  • Use the rolling pin to lift the pastry and line the tin with it. Push it into the sides of the tin all the way round, then cut off the excess. Chill in the freezer for 30 mins.
  • Heat the oven to 180C/160C fan/ gas 4. Fill the case with crumpled baking parchment and baking beans, then blind-bake the pastry case for 20 mins. Remove the beans and paper, then bake for another 15 mins. Take the tart case out and leave to cool in the tin. Increase the heat to 200C/180C fan/gas 6.
  • Meanwhile, for the filling, put the apples into a saucepan with the porter. Bring to a simmer and cook for 5-8 mins until the porter has reduced by about half. Put this in a bowl with the breadcrumbs, oats, citrus zests and lemon juice.
  • Warm the golden syrup in a pan over a low heat with the butter and a pinch of salt. Leave to cool, then whisk in the cream and eggs. Mix this into the rest of the filling.
  • Spoon the filling into the tart case, then bake for 40 mins, or until the surface is dark golden and the filling seems just set when you press the centre (it will continue to set as the tart cools). Serve warm with some whipped double cream.

Nutrition Facts : Calories 502 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

250g plain flour, plus extra for dusting
125g cold butter, cut into cubes
50g icing sugar
1-2 egg yolks (freeze the whites for another recipe)
2 large bramley apples, peeled and coursley grated (200g prepped weight)
100ml porter (I use St Peter's Old-Style Porter)
100g soft brown breadcrumbs
25g oats
1 lemon, zested
1⁄2 orange, zested
2 tbsp lemon juice
250g golden syrup
50g butter
3 tbsp cream
2 large eggs, lightly beaten
whipped double cream, to serve

TREACLE TART

Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Yield Serves 10

Number Of Ingredients 11



Treacle tart image

Steps:

  • Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
  • Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

Nutrition Facts : Calories 402 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium

250g plain flour
½ tsp fine salt
140g cold unsalted butter, cubed
3 tbsp icing sugar
2 medium egg yolks
2-3 tbsp cold water
400g golden syrup
1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
1 lemon, zested
2 medium eggs, lightly beaten
100g fine fresh white breadcrumbs

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  • For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
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