Apple Treacle Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8-10
YIELD: 1 tarts
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 14
  • 12
    teaspoon sugar
  • 14
    teaspoon salt
  • 6
    tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 3
    tablespoons ice water, divided (may need more)
  • FILLING
  • 34
    cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
  • 1 14
    cups syrup (golden)
  • 2
    large eggs
  • 2
  • 1
    tablespoon light molasses (mild-flavored)
  • 1
    large pinch salt
  • 1 12
    cups coarsely grated peeled tart apples (such as Granny Smith)
  • CALVADOS CREME FRAICHE
  • 1
    (8 ounce) container creme fraiche
  • 2
    tablespoons sugar
  • 1
    tablespoon calvados (apple brandy)
Advertisement

DIRECTIONS

  • CRUST:.
  • Blend flour, sugar, and salt in processor 5 seconds.
  • Add butter; using on/off turns, cut in until very coarse meal forms.
  • Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap in plastic wrap and chill 1 hour.
  • (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom.
  • Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
  • Freeze crust until firm, about 10 minutes.
  • Line crust with foil and dried beans or pie weights.
  • Bake until sides are set, about 25 minutes.
  • Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
  • Cool 30 minutes.
  • Reduce oven temperature to 350°F.
  • FILLING:.
  • Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
  • Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
  • Stir in apples and breadcrumbs. Pour filling into crust.
  • Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
  • Cool in pan on rack.
  • CALVADOS CRÈME FRAÎCHE:.
  • Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
  • Cover mixture and refrigerate until ready to use, up to 3 hours.
  • Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.
Advertisement