Wednesday, 18 May 2016

Norfolk Treacle Tart



I'm not ashamed to admit that pretty much all my holidays are based around food. Surely I'm not alone in that? As a foodie I find that self catering offers me the the freedom to dine out and sample local restaurants combined with the facilities to cook for myself with goodies bought from local farm shops and producers. It really is the best of both worlds. Part of the fun of holiday planning for me is checking out what the local foodie specialty of the area I'm visiting is, researching restaurants and tea rooms to visit and mapping out local Farmers markets and specialty food shops. I fear that my family sometimes despair of my foodie traveler obsessiveness! 




For a long time I've loved the idea of holidaying in the Norfolk Broads. A week in a cottage and a week on a boat would suit me just fine. I blame Rosie and Jim for my narrowboat fixation. We have managed a short stay on Blue Hue, a houseboat moored on the outskirts of Edinburgh. We're heading to Orlando in October this year so over the summer we shall be staycationing. I've been looking at the options on cottages.com and have fallen in love with the gorgeous thatched Captain's Cottage in Winterton-on-Sea which is absolutely picture postcard perfect! Foodie Loon was pleased to note that there is a pub just across the road! I wasn't aware of any particular foodie specialty of the area but apparently the local bake is a Norfolk Treacle Tart.


I've always been a wee bit confused by the whole concept of a treacle tart. First off they contain no treacle. What's that all about?! Do Trading Standards know? Apparently a Norfolk Treacle Tart is different from more traditional recipes as it does not contain breadcrumbs (nor does it contain treacle... just saying!) Still on the trail of the missing treacle I turned to Google which firstly told me that Golden Syrup is also known as light treacle. Hmmm. Not convinced. However Nigel Slater tells me that the word treacle actually refers to all forms of syrups made during sugar refining, from golden syrup through to black molasses. Still think its a misnomer but I won't argue with the lovely Nigel. 


Treacle tart is usually served hot with a dollop of clotted cream. You could also serve it with whipped or single cream, custard or ice cream and its' also good cold. It's a favourite desert of Harry Potter who likes it so much that he smells it when he is in the presence of love potion. Alas I don't have the recipe as used by the House Elves at Hogwarts but hopefully you'll think my one is pretty magical. 


NORFOLK TREACLE TART

Ingredients
175g Shortcrust Pastry
125g Unsalted Butter
8 Tbsp golden syrup
3 Free Range Eggs
4 Tbsp Double Cream
1 lemon, zest finely grated

Method
Pre-heat the oven to 180°c
Line a shallow 23 cm (9 in) tart tin with the pastry.
Prick the base all over with a fork. 
Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.
Bake for about 15 minutes, then remove the beans and cook for about 5 minutes more.
Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. 
Remove the pan from the heat and allow the mixture to cool a little.
In a bowl, whisk the eggs, cream and lemon zest together. 
Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
Place the tart on a baking sheet in the oven and bake for 20 minutes or until the centre is set and lightly brown.


For further foodie holiday inspiration checkout the following recipes from my food blogging colleagues along with their Cottages.com recommendations for Dorset and the Peak District

Dorset Apple Cake - Fuss Free Flavours
Bakewell Pudding - Farmersgirl Kitchen
Singing Hinnies - Recipes from a Pantry
Snowdon Pudding - The Hedgecombers

Disclosure : This is a commissioned post for Cottages.com All views expressed are my own.


Casa Costello

7 comments :

  1. I love the look of the tart and that cottage property - they have same IKEA ingolf chairs as me so I'd feel right at home! Thanks for joining in with #BAKEoftheWEEK !

    ReplyDelete
  2. Ooh that tart looks SO good! I didn't realise it didn't technically have treacle in it either - but I'd definitely still eat it. :) Yum!

    ReplyDelete
  3. That tart looks seriously gorgeous! If it's any consolation, 'ordinary' treacle tart (with breadcrumbs) doesn't have any treacle in it either.
    That cottage looks lovely - nice big kitchen! My only gripe with self-catering is when the kitchen is tiny and poorly equipped, but that ones looks like you could get stuck right in and cook up a storm :-)

    ReplyDelete
  4. That looks fantastic! I love the regional recipes and would love to visit a self-catering place and try all the local specialities. Going to get planning!

    ReplyDelete
  5. What a gorgeous looking cottage! The tart looks seriously good and I love that it's synonymous with the area, keeping it all lovely and traditional.

    ReplyDelete
  6. What a gorgeous looking tart Claire, I love reading regional recipes. #BakeoftheWeek
    Angela x

    ReplyDelete
  7. I've just been having a conversation with my husband about how many people come back from holiday saying the food was just ok but at bit samey. I'd be devastated - I love that I've found someone else for whom the food is uber important! That cottage looks so lovely and bright. Chuckling about trading standards coming a cropper with the divine looking treacle tart! Thanks once again for joining in with #BakeoftheWeek x

    ReplyDelete