Doods Treacle Apple Tart

A traditional British treacle tart with lemon and grated red apple twist. This recipe (and many more) I dedicate to the wonderful and inspirational Judy MacVitie (or Doody for short), who not only provided wonderful Motherly care for me in my early years, but was my muse during my early cooking days. Love and God bless you Judy.

30 minutes

30-40 minutes

180C

Ingredients

Pastry
400g plain flour
2 tsp baking powder
300g unsalted butter

- chilled
200 ml milk
Small capful cider vinegar
Filling
450 g tin golden syrup
30 g butter
1 large egg

- beaten
4 heaped tbsp fresh or day old white breadcrumbs
2-3 tbsp cream
2 large red apples

- grated with skins on
2 fresh lemons

- rind and juice

Instructions

Prepare pastry :
01 Place flour, baking powder and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs. Add cider vinegar to milk and pour all into the food processor and pulse to form a soft, pliable dough (do not over pulse).
02 Turn out onto a lightly floured surface, knead gentle smooth, wrap in cling film and chill 10 minutes. Roll our and line flan tin, reserve pastry to form lattice top.
To prepare the filling:
03 Melt golden syrup and butter in a saucepan or microwave. Add breadcrumbs, grated apple, lemon rind and juice, finally the cream and beaten egg - mix well.
04 Pour into lined pastry case and top with pastry strips to form a lattice. Brush with egg wash.
05 Bake in the oven approximately 30-40 mins until pasty golden brown.
06 Serve hot or cold with lashings of thick cream.