Mr C and I had something of a discussion/disagreement after the last baking adventure. The flatbreads were nice enough, but he was disappointed they didn’t match anything that he’d seen on his TV screen. I hadn’t realised it up until this point but the BBC do actually put selected recipes from the Great British Bake Off on the site, so for this week’s challenge, I promised to do something that he could relate to the TV viewing experience.
The options this week were:
- Signature dish – Tartes tatin
- Technical challenge – Treacle tart
- Showstopper – Posh tart good enough to be in a Parisian shop window
This was quite easy to choose. I am not good enough to be in a shop window, and the Tartes tatin looked just like the upside down cakes yet not as appetising. So, armed with Mary Berry’s own recipe, it was treacle tart for me.
Step 1 – Ingredients!
Step 2 – Must point out that it looks like a bowl of popcorn but is, in fact, the breadcrumbs. Turns out I don’t have anything to blitz food with – no food processor or one of those stick type ones either. I was sure I did, tucked away in a box somewhere, but no joy. So, with plans to purchase one in the future, I was left dicing up the bread by hand as best as I could.
The second step was to rub butter and flour together to make the dough. I’m still taking quite a lot of deep breaths before doing this bit, but I do think this baking lark will help me with my fussiness about dirty hands.
Step 3 – While the dough was chilling in the fridge, I sourced myself some lemon zest and juice. (I also need one of those juicer things you smoosh half a fruit onto.)
Step 4 – Roll the dough, line the tin. Prick with a fork.
Step 5 – The recipe says to melt the golden syrup, then add the breadcrumbs and lemon. I wasn’t sure how to tell the golden syrup was melted – it’s already smooth and liquidy.
Step 6 – Lattice work! So much fun. I had to do that rather co-ordinated business where you lay it out on one piece of paper and then, in one quick movement, whack it over onto the pie. It just about worked!
Step 7 – Then, EAT!
Conclusion – I am so bowled over that this is something I managed to create. I’ve always loved treacle tart and it’s seemed like one of those things I would never actually be able to do myself. The pastry was almost perfect, no soggy bottom here. The top was nice golden brown, and the treacle section was good – not too lumpy despite the hand-crafted breadcrumbs.
My only issue was I felt I put too much lemon in, which took away from the taste a little bit. Mr C did not think that was the case, so it’s probably just a matter of taste. It’s the smallest of complaints in what turned out to be a successful bake. I’m staggered!