Treacle Apple Tart

We still have an excess of apples, plus we’ve got ourselves an excess of eggs… so an apple tart seems like a good plan. We don’t have an excess of golden syrup… but we do have lots of sourdough breadcrumbs in the freezer, so it’s a good excuse to make a treacle apple tart.

I’m not using bought pastry as the recipe suggests, even if I do have issues with shortcrust pastry. After rolling it out and putting it in a pie dish it gets ready for blind baking.

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While it blind bakes I make the filling.

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Blind baking didn’t go very well, with the sides flopping down… but at least there are no holes!

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Due to the low sides the filling spilt a bit over the edge… oh well!

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Then it’s into a low oven for an hour, then it cools.

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Unfortunately after it cooled and I cut into it… it was still liquidy and not set :( So it’s back into the oven…

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So after double the baking time… it’s actually ready to eat! By the time it had cooled I was playing computer games, hence the beer fridge and empty cans in the background of the picture!

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Mmm this is really good. The apple and lemon does indeed cut through the sweetness of the treacle. Not that I have a problem with treacle tart… it’s just that this way I think I’ll be able to eat more of it before getting sweeted out!

 

 

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