If you follow me on Facebook, Google+ or Twitter, you may have noticed that it was World Baking Day last Sunday.
The task this year was to "Bake Brave". The World Baking Day website listed 100 recipes of different skill levels. To take part, bakers were to be brave and pick a recipe that they had never made before.
I ended up choosing Lisa Faulkner's Treacle Tart at level 71. I love treacle tart, but I've never made one before (or pastry for that matter!)
You can find the recipe here on the World Baking Day website.
Edit: I'm not sure when the site will be updated, so if that link does not work, the recipe is also listed here on the Food Network UK website.
As well as making a large treacle tart, I also decided to make some smaller ones as I also have some small tart cases.
My colleagues commented that they normally see pictures of my bakes on the blog, but there's usually none left to take to work with me! I made two lots of pastry and filling and ended up with 8 mini tarts to take to work.
Making the pastry
As the recipe states, I used the food processor to make the pastry. It only took a couple of pulses to get the mixture to resemble fine breadcrumbs. I found that I needed 2 Tbsp water rather than the 1 Tbsp stated in the recipe as the mixture was a little too dry.
The pastry was quite firm after resting in the fridge and took a bit of rolling out!
Lining the tin
When pressing the pastry into the corners, use a small off-cut of pastry. This makes it easier to press the pastry into the fluted edges without putting holes in the pastry.
Once the tin is lined, the pastry needs to be blind-baked (partially baked) for 10 minutes to allow the pastry to form a crust.
Prick the pastry base with a fork a few times to help prevent air bubbles, and line the tart with greaseproof paper. Fill with baking beads and bake for 10 minutes.
If you don't have baking beans, you can use split peas, lentils, pasta etc. The purpose of baking beads (or equivalent) is to stop the base from bubbling up while cooking, so you'll need to use enough to weigh the base down. I used pasta, but I'd love to get some baking beads soon!
Making the filling
I then mixed in the golden syrup and lemon juice and spooned into the blind-baked tart cases, and covered with the crushed cornflakes.
Removing the tart from the tin
When the tart had finished baking, I found it quite difficult to remove it from the tin as the syrup had not quite set. However, I didn't want to leave it in the tin too long as I didn't want the dreaded "soggy bottom"! After about 10 minutes, the tart had cooled enough to solidify a little and I could move it onto a cooling rack more easily.
The smaller tarts were much easier to remove from the tins.
The End Results
I'd definitely recommend giving this recipe a go - it's pretty straightforward and the end result is delicious!
The ones I took to work went down well too!