Starry Tart

Starry Tart B

It’s the first week of December so I can finally feel comfortable posting this recipe. A festive treacle tart topped with stars and cranberries – fit for a king if you ask me! And before you ask, yes that cranberry centre-front is under the star (rookie error, and I’ve been baking for how long?), word from the experienced: save your cranberries the sunburn and add after baking ;]

Starry Tart

Serves 8-10

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Ingredients

for the pastry

  • 200g plain flour, sifted
  • 100g butter, chilled and cubed
  • 40g icing sugar, sifted
  • 2 medium egg yolks or 1 tablespoon cold water

for the filling

  • 300g golden syrup
  • 75ml water
  • 110g fresh white breadcrumbs
  • 30g sweetened dried cranberries

Method

In a medium bowl, rub the butter into the flour until it resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg (or water) then press the mixture together to form a ball. Wrap in cling film and refrigerate for at least 30 minutes, until firm but not hard. Grease a 23cm round loose-bottomed flan tin.

Roll three-quarters of the pastry between a sheet of non-stick baking paper and the cling film to 3mm thick. Remove the paper then lower the pastry into the tin, cling film-side up, and press into the grooves. Place in the freezer for about 10 minutes and preheat the oven to 200°C (190°C fan)/400°F/gas mark 6. Roll the rest of the pastry in the same way and cut out star shapes, place on a plate and in the fridge until needed.

Place the golden syrup and water in a saucepan and warm through gently, stirring, until evenly mixed. Remove from the heat then add the breadcrumbs and stir through until even.

Remove the pastry case from the freezer and peel off the cling film. Trim the edges of the pastry in line with the sides of the tin then pour in the filling and spread evenly. Decorate with the pastry stars and bake the tart in the preheated oven for 20 minutes before reducing the temperature to 180°C (170°C fan)/350°F/gas mark 4 for another 15-20 minutes until the filling is risen and golden. If it starts to colour too much, cover with foil or non-stick baking paper until cooked. Sprinkle over the cranberries and allow the tart to cool completely in the tin. Serve warm or at room temperature on its own or with cream.

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