Treacle Nut Tart
Veg HT DP 90mins
Serve 4 Hot Nuts Vegetarian
A pinch of
Water to bind
Grated zest of
Toasted Hazelnuts, coarsely chopped
1. Sift the
flours with the salt into a mixing bowl. Tip the residue of bran left in
the sieve into the bowl and stir lightly to mix.
2. Cut the
butter into the flour with a palette knife, then rub in the butter with your
fingertips until the mixture resembles breadcrumbs. Gradually stir in just
enough water to bind the mixture together. Knead
briefly until smooth. Wrap in cling film and
leave to relax in the bottom of the refrigerator for about 15 minutes.
3. Preheat the
oven to 200C, 400F, Gas mark 6. On a lightly floured surface, roll out
the pastry and line an 18cm/7 inch flan tin, reserving the trimmings.
4. Place syrup
into a saucepan and heat gently. Stir in the breadcrumbs, lemon zest
and chopped nuts.
5. Spread the
syrup mixture evenly over the base of the pastry case. Roll out the pastry
trimmings thinly and cut into long, narrow strips. Arrange the strips in a
lattice over the filling. Trim off any overhanging
pastry, then lightly brush the strips with the
beaten egg or milk.
6. Bake for
30-35 minutes, until the pastry is cooked and the filling a rich dark brown.
Dessert Recipes |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.