Monday, 27 May 2013

World Baking Day 2013 - Treacle Tart

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

Once the pastry was rolled out enough, I rolled it around the rolling pin (as per icing a cake) to make it easier to place over 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.

Blind Baking

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 weighed my bread slices and sat them out in the kitchen to dry out a little. Drier bread is easier to crumb in the food processor.

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!



P.S: I'm entering this post into this months Calendar Cakes, hosted by Dolly Bakes and Laura Loves Cakes. This months theme is "Bake Brave" to tie in with the theme from World Baking Day.


  1. Considering this was your first attempt at pastry, you did an amazing job! I love the mini tarts too and would quite happily tuck into the lot! Thanks for entering this month's Calendar Cakes...I've now posted the round up! :-)

    1. Thanks Laura!

      I'm really pleased with how these turned out and I'm feeling a little more at ease with pasty now!

      I'm hoping to make some more of these fairly soon as they were so yummy :-)

      I've had a quick look at the round up - there are some great entries!



Related Posts Plugin for WordPress, Blogger...