* Exported from MasterCook *
Nigellas Treacle Tart Bars - 3 pts
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
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For the base:
1 1/3 cups all-purpose flour
4 tablespoons soft unsalted butter -- 1/4 cup, plus more for greasing
4 tablespoons vegetable shortening -- 1/4 cup
1 tablespoon lemon juice -- reserve zest for the topping
2 tablespoons ice-cold water
For the topping:
1 1/2 cups golden syrup -- such as Lyle's
2 tablespoons soft butter
2 1/3 cups fresh bread crumbs
lemon zest -- see ingredients for base
Preheat the oven to 350F. Line your 9x13 metal cake pan with aluminum foil and grease it, or grease your foil pan.
Put the flour, 4 tablespoons butter, and vegetable shortening for the base into a food processor and blitz until you have a crumbly rubble.
Combine the lemon juice and ice-cold water and pour down the funnel with the engine running until the mixture clumps together, making a pale, damp dough.
Press the dough into the bottom of your foil/cake pan, using the back of a metal spoon or your hands to make a relatively thin, smooth, even base. bake in th oven for 20 minutes.
Meanwhile, melt the golden syrup and 2 tablespoons butter in a heavy-based saucepan on a low heat. Stir in the breadcrumbs, not worrying that you appear to have a thick, sawdusty, sticky mixture.
Take the pan off the heat, let cool a little, then add the lemon zest and beat in the egg. Pour the mixture over the cooked pastry base and put back into the oven for 20 minutes.
When it's ready, the filling should have risen slightly and look as if it is just about set; dry at the edges, but with the promise of stickiness at the center.
Take out of the oven and let cool only a little: this must be sliced, and is best eaten while still fragrantly warm.
The bars can be made up to 1 day ahead. Cool in pan and cover with plastic wrap then refrigerate. Reheat in oven preheated at 350F for 20 minutes, or until warmed through. Leftovers can be kept in the refrigerator, covered in plastic wrap, for 2-3 days.
The bars can be frozen in the pan, wrapped tightly in a double layer of plastic wrap and a layer of aluminum foil, for up to 1 month. Thaw overnight in the refrigerator and reheat as above.
Makes 16 bars
AuthorNote: On paper, I admit that the notion of a dough, plain to the point of dourness and draped with syrup thickened with breadcrumbs, sounds unappetizing. How is it then that it is the most desirable delicacy, and one my favorite desserts in the world? And oh my, on my - am I really pleased to have found a way of making a treacle tart without tears? For this is not a temptation anyone in their right mind (not that I would presume) could resist. Perhaps it's better not to ask, but simply eat in gratitude.
The breadcrumbs do need to be fresh, itself a bit of a misnomer, as the bread will be stale before being processed (or grated) to a crumb. I always keep a stash of these in my freezer, and don't even bother to thaw them before using. If you can find a source of proper breadcrumbs outside the home, that's fine, but don't even think of using that orangey powder which comes in boxes and calls itself breadcrumbs.
yes, the recipe calls for quite a lot of breadcrumbs, but once the crumbs have soaked up the buttery, lemony syrup, what you have is gorgeous chewiness, more fluffy than heavy. The plain base makes complete sense; you need elegant balance for the near temple-aching sweetness of the ginger-colored topping.
Which brings us to Devonshire clotted cream or alternatively, whipped cream, my accompaniment of choice here: mad though it sounds to think of a substance that is over 50 percent fat as having a tamping-down effect, its lusciousness seems to temper the sweetness with cool efficiency. Still, those who'd prefer to eat this not as a cream-topped slice, but swathed with creme anglaise and spooned out of a bowl, will not find any argument from me.
ChupaNote: Golden Syrup from Ochef.com
"Golden syrup, long popular in Britain, is becoming more broadly available in this country. Lyle's Golden Syrup is the most common brand, and we have seen it in supermarkets in some pretty out-of-the-way places. It is also available in specialty stores and online.
Golden syrup, like molasses, is a product ofthe process of refining sugar. It is simply sugar cane juice that has been boiled down. It has the consistency of corn syrup, but a golden color and a taste different from either light or dark corn syrup, and also substantially different from its cousin, molasses.
Your treacle tarts are unlikely to taste as good as you remember without the use of honest-to-goodness golden syrup, but if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup. "
Description:
"3 pts"
Source:
"Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"16 bars"
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Per Serving (excluding unknown items): 134 Calories; 6g Fat (42.9% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 5023 0 0 1582 0 4930 0 0 0
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