The article details a unique treacle tart recipe utilizing Danish rye and wholemeal spelt sourdough for the crust, resulting in a flavorful dessert. The preparation involves making a crumbly pastry, lining a tart case, and filling it with a mixture of warm golden syrup, breadcrumbs from stale bread, and eggs. The author encourages experimenting with different types of flour and bread, while also acknowledging the dessert's sweetness, which can be alleviated by serving it with cream, ice cream, or yogurt for contrast.
This rich and flavourful treacle tart uses a crust made from Danish rye and wholemeal spelt sourdough, showcasing how you can elevate simple ingredients.
The recipe encourages experimenting with wholegrain flours and stale bread in the filling, offering a delicious twist on traditional treacle tart.
Treacle tart's sweetness can be quite high, but pairing it with cream or other accompaniments can balance the flavors beautifully.
Creating the pastry involves rubbing butter into flour, adding sugar and a beaten egg, then chilling before baking to achieve the perfect texture.
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