12/8/2023 0 Comments Lemon treacle tartMix well and then pour into baked crust.Take the tart case out of the oven, then turn the temperature down to 160☌ (320☏). Remove the paper and beans from the tart case and bake for a further 5 minutes to dry out the base of the tart case. Stir until the breadcrumbs have absorbed the syrup. Add salt and breadcrumbs, then lemon zest and lemon juice. Take off the heat and add the breadcrumbs, lemon zest and juice and the butter.In a bowl, stir together syrup, molasses, and eggs.Reduce the oven temperature to 325 degrees F.then remove weights and foil and bake for a further 5 min. Fill with pie weights or dried beans and bake the tart shell for 20 min.Take the tart out of the refrigerator and line the bottom with foil.With a fork, prick bottom of the tart all over and let rest in the refrigerator for 20 min.Take a rolling pin and roll over the top of the tart, slicing the excess dough off.Press dough into the pan and make sure the sides have lots.On a lightly floured surface, roll out the pastry dough to a 13-inch circle and then place in a 10-inch round tart pan with a removable bottom.Don’t let the dough get too cold, as it will be harder to work with.Shape into a ball, wrap in plastic wrap and refrigerate 30 min.
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