Treacle Tart with Orange-Date-Salad

Treacle Tart with Orange-Date-SaladJust a few weeks ago I started watching Downton Abbey and even if it is a bit – all right, very – melodramatic, I’ve become quite a fan. The actors (I simply adore Maggie Smith anyway), the setting, the costumes and, of course, Mrs. Patmores food inspired me to bake a really traditional British dessert – treacle tart!

As it’s a rather sweet dessert I serve it alongside a slightly sour orange-date-salad. Believe me, the combination is truly delicious!

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Treacle Tart with Orange-Date-Salad

Yield: 1 tart (serves 4-6)
Preparation time: 1h 20 minutes
Baking time: 1h 10 minutes
Total time: about 3 hours

Ingredients:

For the pastry:

  • 80g icing/confectioners’ sugar, sifted
  • 200g flour, sifted
  • seeds of 1 vanilla pod
  • finely grated zest of 1 lemon
  • a pinch of salt
  • 100g cold butter, in chunks
  • 1 tbsp. whole milk
  • 2 egg yolks
  • 1 egg, beaten, for brushing

 

For the filling:

  • 50g butter
  • 300g Golden Syrup
  • 100g honey
  • 50ml double/heavy cream
  • finely grated zest and juice of 1 lemon
  • ¼ tsp. of salt
  • 1 egg
  • 1 egg yolk
  • 85 bread/challah/Hefezopf Crumbs
  • whipped cream, to serve

For the orange-date-salad:

  • 4 oranges
  • 12 dates
  • 1 tsp. sugar
  • 2-3 tbsp. Grand Marnier (if you like)

Preparation Instructions:

For the pastry:

  1. Put confectioners’ sugar, flour, vanilla, lemon zest and salt in a bowl. Add cold butter quickly, rubbing the mixture with your fingertips until it resembles grated cheese.
  2. Combine milk and egg yolks in a smaller bowl and pour them into the flour mixture. Combine quickly to form a dough (don’t overwork it!). Let the dough rest in the fridge for at least 30 minutes.
  3. Preheat the oven to 180°C (350°F). Cover a tart pan with baking parchment.
  4. Roll out the pasty and line the tart pan with it. Gently press the pasty into the edges of the pan. Use a fork to perforate the pastry. Leave it to chill in the fridge for 20 minutes.
  5. Line the pastry case with baking parchment and fill with baking beans before blind baking for 20 minutes.
  6. Remove the pan form the oven; remove the baking beans and parchment and brush the pastry base with a bit of the beaten egg. Put it back in the oven for 5 minutes.

For the filling:

  1. Melt the butter, syrup and honey together in a pan over medium heat. Take the pan off the heat and stir in the remaining ingredients.Treacle Tart
  2. Pour the mixture into the tart case and bake for 25 minutes. Reduce the oven heat to 140°C (275°F) and bake for 20 more minutes (or until set).
  3. Leave the tart to cool for at least half an hour. Decorate with whipped cream.

For the orange-date-salad:Orange-Date-Salad

  1. Fillet the oranges and put the slices into a bowl. Squeeze the leftovers into the same bowl (for orange juice).
  2. Cut the dates into small chunks and put them into the bowl as well.
  3. Add 1 teaspoon of sugar and, if you like, 2-3 tablespoons of Grand Marnier.

(recipe of the treacle tart after “Deliciously Vintage” by Victoria Glass)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Treacle Tart mit Orangen-Dattel-Salat

Treacle Tart with Orange-Date-Salad

Strawberry Cream Fairy Cakes

These cupcakes are a truly magical treat – celebrating both fairies and delicious strawberries! But, unlike the fairies in “Peter Pan” these beauties here definitely contain more than one “feeling” (aka flavour) at once. The combination of the dough of the muffin, the fluffy cream and the fresh, sweet strawberries is simply wonderful!

On that note I can happily confess: I do believe in fairies! (Or at least in fairy cakes. 😉 )

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Strawberry Cream Fairy Cakes

Ingredients:

for the muffins:

  • 110g butter (warm and softened)
  • 200g sugar
  • ½ TL vanilla extract
  • 2 eggs
  • 260g flour
  • 1 tsp. baking powder
  • 1,25dl (½ cup) milk

for the filling:

  • 1,25dl (½ cup) cream
  • 2 tbsp. confectioner’s sugar
  • ¼ tsp. vanilla extract
  • about 8 strawberries

for the decoration:

  • 6 small strawberries

Instructions:

  1. Preheat the oven to 180°V (350°F). Prepare a muffin tin (for 12 muffins) with paper cases (alternatively, grease the tin).
  2. Add the softened (warm) butter, sugar and vanilla extract in a big bowl and whisk with an electric mixer.
  3. Add the two eggs and continue to whisk.
  4. Sift the flour and baking powder on top of the mixture. Fold in carefully.
  5. Add the milk. Stir until everything’s well combined.
  6. Put the mixture into the muffin tin. Bake for about 20-25 minutes. Take out of the oven and let cool down completely (at least 10 minutes).
  7. While the muffins are in the oven wash and chop the strawberries. Whisk cream with vanilla extract until stiff. Add confectioner’s sugar and chopped strawberries.
  8. Cut with the knife a circle into the muffins. Take off the „lid“ and cut it in half.
  9. Fill the hole in the muffins with the strawberry cream.
  10. Put the two halves of the lid with the round side next to each other on top of the cream and decorate with a strawberry half.

(recipe adapted from bowlofmush.blogspot.com)

Here you can see why these muffins are also called “butterfly cakes”.

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Strawberry Cream Fairy Cakes

Erdbeer-Sahne-Feentörtchen