The Boys Do Bake Off - Series 3, Ep.3 - Tart Week
Week three saw the bakers take on a great British icon, the treacle tart, using our latest great British icon Mary Berry's own recipe.
Now we've all thought it, but why on earth is treacle tart called 'treacle' tart when it contains golden syrup? Simple. Golden syrup is actually 'light treacle'. It's also cockney rhyming slang for sweetheart, as in "Hello treacle (treacle tart, sweetheart)".
Start by making a simple shortcrust pastry and leaving to chill for 20-30 minutes. Once rested, divide the dough to leave 150g for your lattice. Roll out your remaining dough and use to line a well buttered fluted flan case. Ideally you'd have a modern loose bottom metal case, but the Gents stuck to their trusted classic. Prick with a fork before setting aside to chill again. Don't be alarmed, there's no blind baking required.
Now roll out your remaining dough into a thin oblong before egg washing and placing back into the fridge. This will be used to create your lattice. Egg washing now will ensure that you don't end up with bits of omelette on your finished tart.
Next gently warm your golden syrup. Now, the Gents are not snobs. We believe that you can find quality ingredients at reasonable prices is many different places. However, Lyle's Golden Syrup is simply far too nostalgic to substitute for a generic version. With it's iconic tin, emblazoned with that unmistakable rotting lion carcass and the classic phrase "Out of the strong came forth sweetness", this is one corner we aren't willing to cut!
To this you'll need to add fresh white breadcrumbs, not stale as you would for many other recipes. If you haven't just made yourself a handy 8 Strand Plaited Loaf then try to use another good quality white loaf. Chorleywood loaves tend to go a bit doughy and you want light breadcrumbs. Mix well and pour into your prepared flan case.
Finally it's time for the lattice. Carefully cut strips of your pastry and lay out on a lightly floured surface. Lay the stripsover your tart, weaving carefully to create a lattice. At least that's what you're meant to do! We found our pastry was far too delicate and short to weave, so settled for a simple, yet no less impressive, grid pattern.
Bake for 10 minutes at 200 degrees (180 fan) before turning down your oven by 20 degrees and cooking for a further 25 minutes until your pasty is golden and glossy. Enjoy whilst warm.