I’m sorry to break it to the rest of you, but I do have the best husband in the world. And he’s had a grotty, rotten week so I’ve cooked up a little something with the aim of making him smile. Seeing as the Bakewell tarts went down so very well last week and I seem to have rather a lot of pastry hanging around in the fridge, it’s time to get creative and invent some new little tarts. Today – treacle.
(The unloved pastry? Well, we were going to have another Stats Team Bake Off this week but we realised that the timing was terrible and we’d be better off rescheduling for another time. I had planned to make tomato and rosemary palmiers and had defrosted the pastry ready – this seemed a good way to use it up.)
Mini treacle tarts
- Pack puff pastry sheets
- 225g treacle
- 1 egg + 2 egg yoks
- 1 lemon, zested
- 75g bread crumbs
- Grease a tart tin and preheat the oven to 180C.
- Roll out the puff pastry and cut 10 large circles, place in the tin.
- Mix together the remaining ingredients and fill the pastry cases.
- Bake for 30 minutes until filling has set and pastry is light golden brown.