Do you need a sugar fix? This is one of the best ones on the earth - gypsy tart or some people know it as treacle tart. And if you think, no way, just read on.
First time that I have been offered to try it here in England was completely destroyed by the appearance of the tart. It was thick, chunky and swimming in cream (as cakes are traditonally served by a majority here! sorry :)). I , however, tried it and ......was, unfortunately, not taken by the taste either. So, I abandoned this great of the English favourites until NOW.
This was the time when I WAS nicely surprised.
I saw these beautiful golden little tarts decorated with fresh fruit and mint leaves.
When I looked closer, it said - mini treacle tarts!
This was definitely a new chance to try them out again as they were so delicious-looking.
They also were much thinner, more delicate
and they were not served with cream, but rather lightened up by fresh fruit. The taste was reinvented by a touch of ground almonds as opposed to using just breadcrumbs.
So, here it is ( I made it in one large piece as I didn't have separate little tartlet tins)
Preheat the oven to 190 degrees/fan 170 degrees/gas 5.
150 g golden syrup
50 g fresh breadcrumbs
40 g ground almonds
1 large egg
4 tbsp double cream
fresh fruit (strawberry, kiwi, mandarin, mint leaves)
Mix the breadcrumbs with ground almonds with your hand. Add the remaining igredients and mix thoroughly with a spatula. Leave on the side until you make the pastry.
75 g butter, softened
3 tbsp icing sugar
1 large egg yolk
115 plain flour
Mix these ingredients with an electric mixer on number 1(slow) to get a nice elastic pastry. Then dust the worktop with some flour and roll the pastry out. If you are making small tartlets, divide the pastry into 6 pieces and roll out into circles. Keep turning the pastry and dusting it, so it does not stick to the surface. Once done, transfer the pastry into the tins, leaving a higher edge (as we will fill the tarlets later). Prick the pastry with a fork all over. Put baking sheet (cut to size, leaving high edges) into the tarlets, on top of the pastry and fill with beans onto paper, spreading the beans right to the edge. This baking is called - 'baking blind'. Bake for 10 min. Then take the paper edges and lift the paper with beans out of the tarlets.
At this point, you can either leave the pastries on the side or put them back into the oven to bake a little more.(only up to 4-5 min.). I found the pastries were too hard, so next time I will leave without additional baking.
Pour your mixture into the tarlets and bake about 15 minutes until golden brown.
Decorate the tarlets or the tart with fresh fruit (strawberries cut in halves, segmented mandarins without skin, kiwis into slices, maybe pineapple into thin slices). Start decorating from the middle of the big tart laying strawberry halves next to each other, alternating with mandarins and 2 kiwi slices which we stand up in between the fruits. Finally, add mint leaves in the middle.