|
|
 (or Golden Syrup Tart) Open pastry filled with mixture of breadcrumbs and, nowadays, golden syrup. Baked. Image: http://cotswoldbaking.co.uk Clearly, the retention of the name ‘treacle’ shows that this dish pre-dates the invention of Golden Syrup in the 1840’s…  Original Receipt from ‘Newcastle Courant‘ – Friday 01 July 1887Treacle Tart is another excellent but homely dish, and is of north-country origin. Line a shallow dish or tin, with scraps of-pastry which have been rolled out thinly. Make a paste with four tablespoonfuls of treacle and one of flour. Add also as much grated ginger as will lie on a fourpenny piece, and also a, beaten egg. Half cover the centre of the paste with this preparation, place thin strips of paste across in transverse lines, and bake in a good oven. The appetizing appearance of an open tart of this kind depends very much upon the way in which the edge is ornamented. Nicks with the scissors made all over the surface of the edge, about the eighth of an inch apart, look very pretty. Another method to be recommended is to make slits all along the edge of the pastry an inch apart, and then turn over to the centre every alternate strip, and make it secure by moistening the paste to which it ought to adhere. Another method is to line the dish with paste, cut the edges evenly, and then roll out the trimmings until less than a quarter of an inch thick, and stamp out with a small cutter as many rounds as will form the border of the tart. In placing these in position, the edges should be made to overlap, to make the rounds look like shells, and the finger should be pressed lightly on the opposite part of the round to that which laps over to make it adhere to the under the paste. These rounds are very effective. The moderrn form, with Golden Syrup, appears later in the 19th Century, but retains the ‘treacle’ name… Original Receipt from ‘Whitby Gazette‘ – Friday 25 November 1898Now that fruit is getting scarce, baked treacle tart comes in useful. Take pie-dish of the size required, line throughout with a light paste; half fill in the dish with bread crumbs, and then pour in some golden syrup. Put cover of paste on, and close in the sides securely. Bake in quick oven, and, when nicely browned, turn out and serve with little powdered sugar sifted on the top. 2016 See also: Brown George Pudding Norfolk Treacle Tart Treacle Tart Yorkshire Treacle Tart Search Foods of England for more about: Treacle…  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |