Whilst the pastry shell is warm use a serrated knife to carefully trim the edges, leaving a neat finish. Remove the pastry from the oven and immediately turn the temperature down to 160 degrees c. Remove the paper and beans then return the pastry shell to the oven for another 3-5 minutes to dry the base. Prick the bottom of the tin with a fork, line with baking paper and baking beans then bake blind for 13-15 minutes until the pastry is golden brown. Chill for 15 minutes or until the oven reaches a temperature of 190 degrees c. Line the flan tin allowing the surplus pastry to hang over the edges. Roll out the pastry between two sheets of plastic (I use the liner from a cereal packet for this), rolling out this way means you don’t need to use extra flour, the dough doesn’t stick and is easy to handle. The bread will absorb the liquids and thicken. Add the three eggs and mix well then set aside.
Lemon treacle tart plus#
Add then the finely grated lemon zest plus the juice and the juice from the lemon used for the lemon crumb. Pour the measured golden syrup, black treacle or maple syrup into the bowl and stir well. Blitz white bread (cut off the crusts) to a crumb and transfer to a large bowl. Whilst the dough is resting prepare the filling. Wrap in a beeswax wrap or freezer bag and chill for at least half an hour. Incorporate then the egg yolk and water mix and bind the dough together by hand or allow the machine to form a ball.
To make the pastry : in a food processor or by hand mix together the flour and salt and chilled butter and blitz in the machine or rub in room temperature butter by hand until the mix resembles bread crumbs. This crumb makes a great topping for ice cream etc so if you decide to make more it will keep in an airtight jar or plastic box. Maple syrup and golden syrup in plastic bottles are easier to pour. If you dry your crumb in the oven pop tins of golden syrup and black treacle in at the same time to warm up and make them easier to pour. The crumb will become hard and can be broken down into a small crumb using the back of a fork. Leave in a warm place or a low oven and allow to dry. Simply finely zest the lemon and stir the zests and sugar together on a wide plate or bowl then spread out.
Serve warm or leave to cool.Start by making the fruit crumb as it needs an hour to dry and crisp up in a dry warm place – or a low oven at 50 degrees c). Run a knife around the edge of the tart whilst still warm.Bake in a moderate oven at 180☌ for 25 mins until golden brown and set.Using reserved cornflakes, create a star shape (or shape of your choice) on top of the tart and lightly drizzle 1 tsp of syrup on cereal around the edge.Stir over a very gentle heat for 2-3 minutes to allow breadcrumbs to swell a little. Add the syrup (reserving 1tsp for topping), grated lemon rind and juice.Make fine breadcrumbs using a food processor and transfer to the same saucepan used for melting butter.Mix well and press into a 20-22cm greased flan dish, building up the sides to form a flan case.
Melt the butter in a large saucepan over a gentle heat and stir in the cornflakes (reserve 2tbsp for decoration).Place the cornflakes in a plastic bag and lightly crush with a rolling pin.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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