Treacle Tart - Fergus Henderson

By Peggio

Cooking with Fergus Henderson, part 2 - Telegraph
It seems like a lot of golden syrup, but the quantity is right. The lemon balances the sweetness perfectly.

Ingredients

• PASTRY
• 1 & 1/2 sticks plus 2 TBSP butter
• 1/4 C plus 2 TBSP sugar
• 1 free-range egg, beaten w/fork
• 3/4 C ground almonds
• 1 & 3/4 C AP flour
• 1 7in/17.5cm tart tin
• FILLING
• 1 & 1/2 C Lyle's golden syrup
• Juice and grated zest of 2 small lemons
• 3/4 tsp ground ginger
• 6 C white breadcrumbs

Details

Adapted from telegraph.co.uk

Preparation

Step 1

You will need a day to make the tart ...

For the pastry, first cream the butter and sugar together until they are light and fluffy, then add eggs, gradually mixing until you go to avoid curdling. Fold almonds & flour into this mixture. Now a LIGHT touch is vital - not too much, but enough; the less you mix or handle your pastry the better.
This will make a very soft pastry so rest in the fridge for a good 8 hours. You may have problems rolling it out, so resort to pressing into tart pan with your thumb: remember to aim for a thin tart shell. If time is on your side, allow this to rest in the fridge for 1 hour then bake blind @ 375F for 15 minutes, watching closely to avoid burning.

Put 1 C golden syrup in a pan with the lemon juice, zest and ginger. Leave over a medium heat until hot.
Stir in the breadcrumbs, remove from the heat and leave for about 10 minutes until the syrup has been absorbed by the crumbs. Then add the rest of the syrup little by little until it starts to bleed out of the bread crumbs.
Pour the filling into the tart case and bake at 350F for 40-45 minutes until golden brown.
Remove from oven and allow to sit for 10-15 mins - the top should be firm.
Serve hot or cold with extra thick Jersey cream.