![]() ![]() Take a rolling pin and roll over the top of the tart, slicing the excess dough off.Press dough into the pan and make sure the sides have lots.On a lightly floured surface, roll out the pastry dough to a 13-inch circle and then place in a 10-inch round tart pan with a removable bottom.Don’t let the dough get too cold, as it will be harder to work with.Shape into a ball, wrap in plastic wrap and refrigerate 30 min.Pulse in egg yolk and add the water a little at a time until the dough comes together.Add in butter and pulse until coarse crumbs.For the crust, in a food processor, pulse flour, sugar, and salt.Press dough into the pan and make sure the sides have lots. Then on a lightly floured surface, roll out the pastry dough to a 13-inch circle and then place in a 10-inch round tart pan with a removable bottom. Don’t let the dough get too cold, as it will be harder to work with. Shape into a ball, wrap in plastic wrap and refrigerate for 30 min. ![]() Pulse in egg yolk and add the water a little at a time until the dough comes together. ![]() The tart is easy to make, and I have provided you with some pictures and step-by-step instructions so that you get the best results every time.įor the crust, in a food processor, pulse flour, sugar, and salt.Īdd in butter and pulse until the mixture resembles coarse crumbs. cold water or more How to Make Treacle Tart 1 cup syrup, golden (see affiliate link for this Britsh syrup above)ġ 1/2 Tbsp. ![]()
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