January 10, 2013

Downton Abbey Treacle Tart

We had a jolly fun conversation about the new season of ‘Downton Abbey’ just the other day! JOLLY FUN. And I promised to show a recipe I made from 'The Downton Abbey Cookbook'. I am a promise deliverer because here it is. I made Treacle Tart. Looky see:

TEXTTART_thumb[2]P1030925_thumb2P1030926_thumb2P1030930_thumb[2]Carson would be SO proud of me! I’ve never in my life had this treat before, so I didn’t know what to expect. I’m a big fan of Mince Tarts, and Sticky Toffee Pudding and Custard and other Britishy sweets, so I was hopeful that the end result would taste as good as it sounded. IT WAS.

It’s rich. It’s treacly. What’s that? Oh I don’t know, it’s as if molasses lost half of its molasses and then had a baby with maple syrup, that would be treacle, otherwise known as golden syrup. There’s also a creature called black treacle, which is very good, I’ve used that ingredient in gingerbread before, in lieu of molasses. I used Lyle’s Golden Syrup, which is readily available in grocery stores, but the recipe says you could also just use 1 cup of sugar mixed with 1 cup of water.

One last note before I slap down the recipe on ya. Oh that sounds so declasse. The Dowager Countess would NEVER. Anyhoo, the cookbook suggests topping off the tart with clotted cream. That would be AMAZING, as would barely-sweetened whipped cream. The cream would really offset nicely the lemon-treacle tangy sweet of the tart.


DOWNTON ABBEY TREACLE TART (or "I Love Carson Tart")

Ingredients for the Pastry:

2 cups all purpose flour
1 teaspoon salt
2 and 1/2 teaspoons sugar
1 cup butter (2 sticks), chilled and cut into 1/2 inch cubes
6 tablespoons ice water

Ingredients for the Filling:

1 1/2 teaspoons lemon zest
1/2 cup rolled oats
1/2 teaspoon ground ginger
1 cup golden syrup (or one part sugar to one part water)
2 tablespoons lemon juice

Directions for pastry:

Mix the flour, sugar and salt in a mixing bowl or food processor. (I used my food processor for this whole process.) Add butter, and mix with hands or pulse in food processor, until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, until mixture just begins to clump together.

Place dough on clean surface. Gently shape the dough into two discs. Do not overknead. Wrap in plastic wrap or wax paper and refrigerate for at least 90 minutes.

Remove one disc from the refrigerator. Let soften for 10 minutes. Then roll out with a rolling pin, into a disc about 12 inches across, 1/8 inch thick. Place into a 9 inch pie plate.

Preheat oven to 400 degrees.

Directions for filling:

In a large bowl, mix together lemon zest, oats, and ginger. Place half of it into the pastry shell. Then mix together the syrup and lemon juice, and then pour the golden syrup and lemon juice on top of the pie. Cover with the rest of the oat mixture.

Roll out the second pastry disc following previous instructions. Cut into strips to lay a lattice crust pattern over the tart.

Bake in preheated oven for 30-35 minutes, then serve hot or cold with whipped or clotted cream.

Yields 6-8 servings, or more possibly. The tart is very rich, so I would slice thinly!

Notes: the syrup will 'weep' a bit after cutting, pay it no mind. Just put your piece of tart onto a plate and enjoy all the sticky! Andrew says to have a cup of strong black tea with it.

10 comments:

  1. Wow, hats off to you for making this one. I always shy away from recipes with lots of steps. I'd say Mrs Patmore would think it was great but she might not say so, lest the praise make you to big for your boots!

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  2. Speaking of Carson, did you see the video of the cast talking about episode one after it aired?http://www.pbs.org/wgbh/masterpiece/downtonabbey/ under video. It's sweet.

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    1. I'll be sure and check that out, thanks for the link Christina!!

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  3. Um.... YUM. That does look fabulous. I'm gonna venture a guess and say I'm too lazy to make it, though. ;o)

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  4. Hey guys! I'm a baker chick, but I have to assert that this was not hard, esp if you have a food processor. The filling was easy peasy, just mix and dump -- no chopping or peeling like with an apple pie. Or mixing time intensive like a cake. Aside from the chilling of the dough in the fridge, everything else goes really fast! I was able to get the thing made, baked, and photographed in the same day.

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    1. not that this took me all day, I also need to add. Hands on time was maybe 45 min.

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  5. I am the humble British Treacle Tart's No.1 fan! If you are into British deserts may I suggest you seek out 'Good Old-Fashioned Puddings'? Yum, yum, yum.

    Stephanie

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    1. I looked it up on Amazon and I'm wondering if you are referring to the book by Sara Paston-Williams? I'll email you to double check. How FUN! My first Brit pudding love (I adore how they refer to all desserts as pudding) is Sticky Toffee Pudding but I think the treacle just edged out Mince Tarts for the #2 position....

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  6. Love Treacle Tart, but haven't made one in a few years. I definitely recommend serving with clotted cream. I had it that way for tea when we were in London in October. It was to die for.

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