Treacle Tart With Brown Butter, Rosemary And Lemon


Ingredients
For the tart base:
1 cup (150g) plain flour
¾ stick (75g) butter
pinch of salt
2-3 tbsp cold water
For the filling:
¼ stick (25g) butter
zest and juice of half a lemon
⅔ cup + 1 tbsp (340g) Lyle's Golden Syrup
1 tsp finely chopped rosemary
1 + ¼ cups fresh breadcrumbs (wholemeal or white)(there is no weight measure here because the weight of different breads will vary. The volume is key)
⅔ cup (70g) almond meal
1 egg

Preheat the oven to 375F/180C and grease a shallow 9½ inch/23 cm cake tin, tart tin or pie dish.
To make the base, work the butter into the flour using either your fingers, a food processor or a stand mixer. Once the butter and flour look like sandy crumbs, gradually add just enough ice water to bring the mixture together into a soft dough.
Press the dough evenly into the base of your baking dish, and place in the oven for 30 minutes, or until lightly golden and cooked through.
While the base is cooking, make the filling by placing the butter into a medium saucepan (one that is big enough to hold all the filling ingredients).
Heat the butter over a low heat, until it foams, and begins to turn brown.
Quickly add the lemon juice to the mixture to stop it from burning, and then add the remaining ingredients, except the egg, to the pan.
Stir everything together gently over a low heat until everything is melted, and cohesive.
When the base is cooked, remove it from the oven, and set it aside. Stir the egg into the filling mixture, and then pour the filling onto the base, and place back in the oven (on a baking sheet, in case of drips) for a further 20 minutes.
When cooked, the tart should be golden brown and set, with a slight jiggle in the middle. Leave to cool for at least 15 minutes, before slicing and serving from the tin - preferably with creme fraiche or ice cream or best of all, clotted cream!

Source:

http://www.thesugarhit.com/2014/05/treacle-tart-with-brown-butter-rosemary-and-lemon.html

-Kylyn Cooper