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Treacle Tart with Glazed Apples

Name: Treacle Tart with Glazed Apples
Prep time: PT1¼H
Cook time: PT1¼H
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)

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.

Apples Pastry Syrup

5/5
1

1¼ hours

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)

Instructions

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. Alternatively, you could use a food processor.

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.

Cook’s Tips

Place any stale bread you have in a food processor and whizz into breadcrumbs. Separate into portions and freeze in polythene bags so that you have a ready-made supply.

Categories:Autumn British Chilly Days Freezer Friendly Fruit Pastry Puddings & Desserts

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Cara Kelsall

Hi, I'm an English Literature student at the University of Oxford and I help out with blog writing and behind the scenes stuff at Dairy Diary in my spare time. I love reading, walks and nature, and spending time with my friends and family - especially when we get to eat good food together!