Woven Lattice Treacle Tart
250g plain flour
400g golden syrup
150g fine fresh white breadcrumbs
1 lemon, zest and juice
1 beaten egg
I first of all purchased a decent fluted tart tin. It makes all the difference in the quality of the bake and getting the tart out of the tin
I have found that I dont need to grease the tin so that saves time in the overall preparation.
Pre-heat the oven to 200 degrees
1. To make the pastry
Rub the flour with the butter in a bowl until it resembles breadcrumbs. I like to do this by hand just so I dont overwork the ingredients.
Add three of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes, this will make it easy to work with later.
2. Take the pastry out of the fridge and set aside 150g of the pastry for the lattice top. It may seem like a lot but you will need all of it means that the base of the tart is nice and thin.
3.Roll the rest of the pastry out and line the base of the tin. Prick the base of the tart.
Normally I would suggest blind baking a tart with baking beans however in this case it worked just as well without this step.
5. Roll out the pastry intended for the lattice top and egg wash. Chill in the fridge while you are making the filling.
6.To make the filling, heat the syrup gently in a large pan. Add the breadcrumbs (to make the breadcrumbs I would strongly recommend using a food processor as it takes less time and you get a better consistency).
7. Once melted, add the breadcrumbs, lemon juice and zest to the syrup.
8. Pour the mixture into the the tin.
9. Remove the pastry from the fridge and cut into long strips. Make sure they are longer than the tin as when working with the strips they may tear.
10. Egg wash the edge of the pastry in the tin.
11. To successfully complete the latice, I first lay five or six strips onto the tart.
I would then take a couple of minutes to think out loud before weaving the lattice, i.e. 'I need to lift this strip up, I need to lay this strip on top of this etc' The more you touch the pastry, the more likely you will have to start again and re roll out the pastry.
12. Once you have woven the pastry, cut off the ends so it is neat and tidy.
13.Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C.
14.Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
15.Remove the tart from the oven and leave to firm up in the tin.