A blind Game
Raven Olsi
Hello! how are you all doing hopefully well, I am not bad myself I am back with another blog for you, make sure to comment and tell me how you liked the recipe shared. What will we do today hmmm.. well if you want to find out read on!
(Sponsered ad) Jello! bootiful and lovely people we have assembled here to witness the comments *trumpet plays* Last blog there were some lovely comments lets take a look at them
Ingrid Potter Team cakee!! Definitely! Could be because I haven't tasted pie yet though-
Nico Caster Amazing blog! Raven Team Piee! and Ingrid you havent tasted Pie! I am sending some over to you!
“A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding — As Harry helped himself to a treacle tart, the talk turned to their families.”—J.K. Rowling, “Harry Potter and the Sorcerer’s Stone.” Treacle Tart so conjures up love for Harry that he even smells it when he is near Amortentia, the most powerful love potion in the wizarding world. A traditional British dessert, as well, Treacle Tart consists of shortcrust pastry and golden syrup, which gives it its trademark sweetness. Get the Treacle Tart recipe.
Crust
9 oz all purpose flour (2 cups / 255g)
4 1/2 oz unsalted butter (1 stick + 1 tbsp / 130g)
3 tbsp cold water
Filling
14 oz golden syrup (400g / 1 3/4 cup)
5 1/2 oz breadcrumbs (156g)
2 lemon zest and juice
1 whole egg whisked, for egg wash
To make the crust, pour the flour into a mixing bowl. Work the butter in with your fingers or with a paddle attachment until it resembles coarse sand. Add water and mix it together until it forms a ball of dough when pressed together. Wrap with plastic wrap and refrigerate for 30 minutes until firm.
Preheat your oven to 400F. Lightly grease a 9" tin pan with butter. Set aside.
Set aside 5 1/2 oz of the dough in the refrigerator. Take the rest of the dough and roll it out into a circle, around 11". Carefully place the circle into the prepared pan and press it gently into edges. Prick the center of the pastry with a fork to prevent it from puffing up while it's baking. Trim the edges with a knife so that you will only have a 1/2" overhang. Place this into the refrigerator.
Take the remaining pastry and roll it out on a sheet of parchment. Brush with egg wash and refrigerate until needed.
In a saucepan over medium low heat, add the golden syrup. Heat just until warm. Stir in the breadcrumbs, lemon juice and zest. Pour the mixture into the prepared pan and spread evenly.
Cut 1/2" strips out of the reserved rolled out dough. Start making a woven lattice on top. Trim off any excess and gently press the edges to
the edge of the pan. Edge wash the edges.
Bake for 25-30 minutes until golden brown and the filling has set. Remove the tart from the pan and serve warm or cold..
This week's question is who would most likely win Australian chef here on WOP US
Bye now!! n.n