Mini treacle tarts

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (9)

250.00 g flour — cake
10.00 ml castor sugar
salt — pinch
150.00 g butter — chilled, cubed
1.00 eggs — extra-large, yolk only
45.00 ml water — ice-cold
FILLING
150.00 g breadcrumbs — white
25.00 ml lemon juice
170.00 ml sultanas — warmed
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Method:

PASTRY: Preheat oven to 190 ºC. Grease 6 loose-bottomed tartlet pans, 12 cm in diameter.
Place flour, castor sugar, salt and butter in a food processor and pulse until coarse crumbs form. Add egg yolk and ice-cold water and pulse until a smooth ball forms.
Line tartlet pans with pastry, prick all over with a fork and freeze for 15 to 30 minutes. Bake blind until golden, 15 to 20 minutes.
FILLING: Add breadcrumbs and lemon juice to warmed syrup. Spoon into pastry cases and bake for 15 to 20 minutes, or until filling is golden.
Serve warm or cold with cream, ice cream or simply on its own.



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