![]() ![]() Lattice work isn’t difficult at all – but you will need to pay attention to which strip is up, which is down. Work with only one crust at a time unless you are a pro at weaving dough while juggling. Now it’s time to prepare the lattice top for the tarts. Very carefully ladle or pour equal parts filling into each prepared tart pan. I stirred the filling gently over low heat for just a few minutes – long enough for it all to combine nicely. ![]() You want the mixture to look like gruel – not porridge. I had used very juicy, fresh lemons, so I ended up using one and a quarter cups – maybe a touch more – bread crumbs. Stir the mixture and add more if necessary. ![]() Pour in about 2/3 of your total quantity. ![]() Now it is time to lower the temp to low and add the bread crumbs. When it is runny – you will be able to tell the difference as you slowly stir it – add the lemon juice and zest. In a large pan, gently heat the syrup that you poured and scraped from all three cans. Now that the preliminary work is done, it’s time to focus on the filling. *Note – I never have enough room in my fridge when I need it, so I placed freezer packs in our good-sized microwave and gently placed the pie crusts inside until it was time to fill and top the tarts. Layer the freshly egg-washed crusts between waxed or parchment paper and place in fridge. Brush each crust lightly with whole egg wash. Set aside.įor the top crusts, working with only one rolled-out crust at a time, place the dough on a sheet of parchment paper – or waxed paper, come to think of it. Use a fork to poke holes into the bottom crust. They were thin, but remained sturdy enough to maneuver into the tart pans. I used a brand name crust from the dairy section and each crust rolled out perfectly to 13 – 14″. Using your favorite pie crust recipe – or grocery store variety – roll out two 14″ diameter crusts between sheets of parchment paper, working with one crust at a time. Poking holes into the unbaked bottom crust will allow steam to escape – preventing bubbles and an uneven layer. Feel free to combine the zest and juice, then set aside. I use a vintage glass juicer, so after juicing each half, I can easily see and remove any seeds that have fallen into the liquid – but I never remove the pulp. Be sure to remove all of the seeds from the juice. This is terribly bitter and too much in pie, cookies or cake can make for a rather unpleasant experience.Īfter zesting, halve the lemons and squeeze as much juice as possible from all halves. When grating or zesting the lemons, be wary of the white layer (the pith) below the skin. By applying gentle pressure to the whole lemon while rolling on the counter, you can increase the amount of juice released in the later step. Remove from oven and cool enough to finely process enough bread to equal a bit more than 1 cup of bread crumbs. The idea is to dry, not necessarily toast the bread, although a little golden crust makes for a nice flavor. Check often and turn slices to allow for even drying. Place on cookie sheet in 350*F oven for about 20 minutes. Slice one (approximately 16 oz) French or Italian loaf of fresh bread. The finer the crumb, the more uniform the filling will be. Pastry crust for two 2-crust tarts * see note below.4 good sized organic – not waxed – lemons for zest and juice.1 1/4 cups finely processed fresh bread crumbs.The following quantities filled two 11″ diameter tart pans. Please be sure to let me know what you thought of the tart as well as what, if anything, you tweaked – and if you’ll be making it again.Įnjoy! Mary Berry’s (pretty much) Treacle Tart I hope you, too will enjoy the lemony freshness and the flaky crust. That being said and without further ado, here is the recipe that certain Friends and family tasted and approved. Oh and a familiar but important hint – any work that is required for this recipe is in the prep – be that the pie crust, the fine milling of bread crumbs, the grating and juicing of lemons, or the second crust that will become a lattice top. I did try to pay attention to the quantities, but even Mary Berry suggests we adjust the amount of bread crumbs to thickness and the lemon to taste, so a little vagueness might be forgiven. And so the number crunching began, but as usual, I ended up playing it by ear. Her tart pan diameter was 7-inches – I have only 11-inch diameter tart pans. Her recipe called for a 14-ounce can of Lyle’s Golden Syrup, but here in the Midwest I could only find 11-ounce cans. Try to find the real McCoy for a tastier tart. Lyle’s Golden Syrup simply cannot be compared to corn syrup. ![]()
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