#Lemon treacle tart plus#

Fold in the apples, divide the mixture between the cases, filling them almost to the top, and scatter almonds on top. Add the vanilla and caraway, mix well, then add the flours and baking powder, and stir just to combine. Beat the butter, oil, treacle and sugar until smooth, then beat in the eggs one at a time, until evenly mixed though. Prepare a 12-pocket muffin tray with paper cases and heat the oven to 190C (170C fan-assisted)/375F/gas mark 5. Makes about 12.ġ00g unsalted butter, melted 50ml sunflower oil 50g treacle 175g soft brown sugar, any sort 3 medium eggs 3 tsp vanilla extract 3 tsp caraway seeds 150g plain flour 150g spelt flour 2 tsp baking powder 3 small apples, peeled, cored and diced Flaked almonds, to finish Here they help to link the spelt flour and apples in much the same way that cinnamon might, by adding a subtle background flavour. Treacle and caraway apple muffinsĬaraway seeds used to be a staple in British kitchens. Roughly crimp the rim back in on to the apples, dredge with sugar and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 40 minutes, until the apples have coloured slightly and the pastry is crisp. Peel, core and slice the apples, and fan them out one or two layers-thick on top, leaving a 2cm rim around the edge. Using about half the dough (use the rest to make another tart, or freeze it), on a baking tray lined with nonstick paper cobble together a pastry disc about 30cm in diameter.

Spoon the paste on to a sheet of nonstick paper or clingfilm, wrap and chill until firm.Īllow the dough to warm slightly at room temperature, then try to roll out thin – don't fret if it cracks and looks a bit disastrous: it will bake smoothly. Beat the treacle, sugar and yolk until smooth, add this to the buttery flour and mix to a smooth, soft paste. Put the two flours and the allspice in a bowl and rub in the butter until any lumps disappear.

#Lemon treacle tart plus#

Very good warm with a little clotted cream.Ģ75g plain flour, plus extra for shaping 50g spelt or rye flour 1 tsp ground allspice 200g unsalted butter, softened 50g black treacle (or molasses) 50g brown sugar, plus extra to finish 1 egg yolk 2-3 large dessert apples If you dredge more sugar on after baking, and scorch it with a blow torch or under a hot grill, the brûlée finish that gives is mighty fine. It's not a keeper, rather a tart to make and eat messily within minutes of baking. Allow to cool slightly before removing from the flan ring and serving.A ridiculously fragile rough apple tart that tastes delicious and is a doddle to make. Transfer to the oven to bake for 45-50 minutes, or until the filling is lightly set and golden. Use any spare pastry to decorate the top with lattice strips.

Pour the treacle mixture into the pastry case. Remove from the heat and mix with the breadcrumbs and lemon zest. (Save any spare pastry for decoration.)įor the filling, gently heat the golden syrup in a pan until melted down and runny. Press the pastry into the sides and prick the base all over with a fork. Line a 25cm/10in shallow, fluted loose-based flan tin. Remove and unwrap the pastry and roll out the pastry on a lightly floured surface. Knead lightly, then wrap in cling film and transfer to the fridge to chill for 30 minutes. Remove from the processor and place onto a lightly floured surface. For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.Īdd the egg yolk, sugar and about two tablespoons of cold water and pulse until a firm dough is formed.