Apple Treacle Tart
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
54
Sourness
33
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour2 tbsps
Sugar1.25 cups
Golden Syrup (*)2 large
Egg2 tbsps
Heavy Whipping Cream1 tbsp
Lemon Peel (finely grated)Directions:
1
For crust: Blend flour, sugar, and salt in processor 5 seconds
2
Add butter
3
Using on/off turns, cut in until very coarse meal forms
4
Add 3 tablespoons ice water
5
Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
6
Gather dough into ball; flatten into disk
7
Wrap in plastic wrap and chill 1 hour
8
DO AHEAD: Dough can be made 1 day ahead
9
Keep chilled
10
Soften briefly at room temperature before rolling
11
Preheat oven to 375°F
12
Roll out dough on lightly floured surface to 12- to 13-inch round
13
Transfer dough to 9-inch-diameter tart pan with removable bottom
14
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
15
Freeze crust until firm, about 10 minutes
16
Line crust with foil and dried beans or pie weights
17
Bake until sides are set, about 25 minutes
18
Remove foil and beans
19
Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer
20
Cool 30 minutes
21
Reduce oven temperature to 350°F
22
Blend flour, sugar, and salt in processor 5 seconds
23
Add butter
24
Using on/off turns, cut in until very coarse meal forms
25
Add 3 tablespoons ice water
26
Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
27
Gather dough into ball; flatten into disk
28
Wrap in plastic wrap and chill 1 hour
29
DO AHEAD: Dough can be made 1 day ahead
30
Keep chilled
31
Soften briefly at room temperature before rolling
32
Preheat oven to 375°F
33
Roll out dough on lightly floured surface to 12- to 13-inch round
34
Transfer dough to 9-inch-diameter tart pan with removable bottom
35
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
36
Freeze crust until firm, about 10 minutes
37
Line crust with foil and dried beans or pie weights
38
Bake until sides are set, about 25 minutes
39
Remove foil and beans
40
Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer
41
Cool 30 minutes
42
Reduce oven temperature to 350°F
43
For filling: Scatter breadcrumbs on small rimmed baking sheet
44
Bake until dry and crisp, about 10 minutes
45
Set aside
46
Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend
47
Stir in apples and breadcrumbs
48
Pour filling into crust
49
Bake tart until filling is set in center and cracks appear at edges, about 55 minutes
50
Cool in pan on rack
51
Scatter breadcrumbs on small rimmed baking sheet
52
Bake until dry and crisp, about 10 minutes
53
Set aside
54
Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend
55
Stir in apples and breadcrumbs
56
Pour filling into crust
57
Bake tart until filling is set in center and cracks appear at edges, about 55 minutes
58
Cool in pan on rack
59
For calvados crème fraîhe: Stir crème fraîhe, sugar, and Calvados in small bowl to blend well
60
Cover mixture and refrigerate until ready to use, up to 3 hours
61
Gently push up tart pan bottom to release tart
62
Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche
63
Stir crème fraîhe, sugar, and Calvados in small bowl to blend well
64
Cover mixture and refrigerate until ready to use, up to 3 hours
65
Gently push up tart pan bottom to release tart
66
Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche