Bake Off Bake Along: Week 8 - Treacle Rum Nicky Tart


Paul Hollywood's certainly pulling out all the stops this year on the mean bakes. Last week's 'forgotten bakes of the past' was certainly original but there just wasn't anything that cut the mustard for me. So in absolute protest, I made a mash up of the Cumberland rum nicky and a treacle tart. That is a treacle tart, complete with lashings of rum and a lattice topping. Ideal.



Whilst my lattice may not be exactly symmetrical or even formed of even pastry widths, I was pretty chuffed that I actually managed to make such a big tart without a soggy bottom! And even more so that I found an excuse to make a seasonal dessert for the family's Sunday dinner all in the name of GBBO. Even if I may have cheated a little. 


T R E A C L E    T A R T
Recipe adapted from BBC Good Food, serves 8

2 packets ready rolled shortcrust pastry 
1 egg, beaten 
350g golden syrup
50ml dark rum
juice and zest of 2 lemons
1tsp ground nutmeg
150g fresh white breadcrumbs

  • Heat the oven to 180 degrees and lightly grease a tart tin.
  • Line the tart tin with one roll of pastry, ensuring to gently press into each edge. Prick with a fork to stop from rising during baking. Place in the fridge to cool also whilst making the filling.
  • To make the filling, gently melt the golden syrup over a low heat and remove. Add the rum, lemon zest and juice, nutmeg and breadcrumbs. Pour the filling into the prepared pastry tin and smooth over the top. Brush the top edges of the tart with the beaten egg ready for the lattice top.
  • To make the lattice top, unroll the second roll of shortcrust pastry onto a well floured surface, or just within the baking paper its packaged in. Egg wash the top (do this first before making the lattice, otherwise it'll drip into your filling). Slice inch wide lengths of pastry, ensuring long enough to cover the width of the tart and weave into a lattice pattern over the mixture, egg wash side up. Press down to seal the edges and trim any surplus.
  • Bake in the preheated oven for 25-30 minutes, until the pastry becomes crisp and golden.
  • Serve warm or cold, with your choice of ice cream, custard or cream. 


Bake Off Bake Along:

Week 1: lemon and raspberry loaf
Week 6: lemon pasteis de nata, egg custard tarts
Week 8: treacle rum nicky tart



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