![]() Fill the pastry with baking beads or rice and place in the middle of the oven to bake blind for 10 minutes until the edge of the crust is coloured. This will help the paper fit the shape of the tart. Crumple up a piece of parchment paper, then smooth it out and place it in the tart shell.Freeze the tart shell for 1 hour or refrigerate for a few hours. Trim the excess pastry with a knife and then pierce the base with a fork. Use a piece of excess dough to firmly press the edge into the tin. Gently lift it over the tin and let it sink into the base. Roll out the pastry on a floured work surface until thin. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes. Add the egg and water and pulse again until the dough forms a ball in the bowl. Pulse for 8 seconds until the mixture resembles breadcrumbs. Make the pecan shortcrust pastry by combining the flour, ground pecans, sugar, salt, and butter in a food processor fitted with the blade attachment.You will most likely only need half a pumpkin, or less if your pumpkin is large, use the leftover for soup. Then scoop out the flesh discarding the seeds and puree with a stick blender. Place on a parchment paper lined oven tray in a preheated oven at 180☌ - 356F and roast for at least 1 hour, until the flesh is soft. I find the best way to make this puree is to take a butternut pumpkin, quartering it then rubbing it all over with olive oil. ![]() ‘Oats in the North, Wheat from the South’ was published by Murdoch Books, written and photographed by Regula Ysewijn.ġ tsp pumpkin spice, mixed spice or chai spices Pecans are a nice addition to the tart crust, but don’t hesitate to replace them with more flour!’ It’s called “treacle tart” and not “golden syrup tart” because “treacle” is the general term for by-products of the sugar-refining process. This recipe was adapted from the treacle tart recipe my book ‘Oats in the North, Wheat from the South’, which tells the history of British bakes and how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity.Ĭombining breadcrumbs with a sweet syrup in baked goods dates from before the 19th century, but the treacle tart that we know today came into existence sometime after the invention of the iconic golden syrup in 1883. ‘Since Halloween or Samhain is upon us I wanted to create a treacle tart with pumpkin for a very English pumpkin pie. Here, Regula tells us more about the recipe and story behind her book. Halloween is upon us and autumn is in full swing, so what more are you wishing for this weekend other than a warming Treacle Pumpkin Tart? Adapted from the Treacle Tart recipe in her book, ‘Oats in the North’ this recipe is brought to you from Regula of Miss Foodwise. ![]()
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