![]() Gather ingredients for tart: When everything is ready, pour the filling into the pie plate and smooth the top.You could make a mini pie with the leftover pastry or freeze it for later. Biscuits can be made from it and baked in the oven until they are golden brown. Cut out the glasses, scar, and mouth to decorate the treacle tart as Harry Potter.Make a lattice top by slicing the pastry into long strips. For the lattice, roll out the second pastry disc into a circle with a diameter of about 9 inches (23 cm) and a thickness of about 1/8 inch (3 mm).Press the pastry into the fluted edges of the dish after it has been rolled out. Form a log: Flatten the larger disc into a circle on a lightly floured surface, and use it to line the bottom and up the sides of your pie dish.Get the oven up to temperature, preferably 400F/200C.Or you could use a ceramic pie dish and just slice and serve it that way. A regular dish can be used instead, but removal of the tart from the dish will require more care. It has a removable bottom (like a springform pan) that makes releasing the pie much simpler. Since the inside of my pie dish is only 9 inches (23 cm) in diameter, I rolled the dough out to a diameter of about 10 inches (26 cm).The treacle tart requires the following ingredients:.To make the syrup, thoroughly mix the breadcrumbs, lemon zest, and lemon juice. Put together the filling: To make the golden syrup, put it in a small saucepan and heat it on low until it becomes runny.Create breadcrumbs by: Cut off the crust, measure out 110 grams (4 ounces), and pulse the bread in a food processor to make breadcrumbs.Put in the fridge and chill for at least 2 hours or overnight. To store in the fridge, roll the dough into a ball, cut it in half, making one disc slightly bigger than the other, and wrap each disc tightly in plastic wrap.Wrap dough in plastic and chill it in the fridge.Just a pinch of the dough pressed between your fingers should stay together. Whether or not the third tablespoon of water is needed depends on the brand of flour and the precision with which you weigh the flour. ![]()
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