astry case and decorate the tart with a lattice pattern from
ough to 9-inch-diameter tart pan with removable bottom.
10 1/2-inch tart pan with removable bottom (or
astry is golden brown. Cut tart into wedges. Serve with ice
nch thickness.
Cut out tart circles to a 4 inch
ough to fit 9-inch tart (quiche) pan with removable bottom
he side.
Rustic Apple Tart is best served on the day
ray 9-inch tart pan with removable
hallow 23 cm (9 in) tart tin with the pastry and
t out into an ungreased tart or pie pan. Use the
reased 9 1/2-inch tart pan; press into fluted edges
In a large bowl, mix all the dry ingredients and the butter until the dough is the consistency of breadcrumbs.
Add the milk, black treacle, and Guinness Draught, mixing until you get a wet dough.
Place dough in a greased bread tin, and bake in a preheated (170C/338F) oven for 40-45 minutes.
Prepare the pastry as for pie crust and chill for 30 minutes.
Roll out for a 9 inch tart pan. Reserve the scraps. Trim the edges and retain the scraps.
Preheat oven to 400\u00b0F.
Mix the oats, zest, and ginger, and sprinkle half in the pastry. Pour on the syrup and lemon juice and sprinkle rest of oat mixture on top.
Roll out any remaining pastry and cut strips to lay a trellis over the tart if desired.
Bake for 30 minutes and serve hot or cold.
or later use.This dough recipe can be used to make
utter pieces, golden syrup and treacle in a small saucepan, cook
olden caramel.
Add the treacle and mix thoroughly.
Spread
ough into four 4-inch tart pans (or one 9 or
owl with golden syrup, black treacle, coffee essence and bicarbonate of
Cook noodles, drain and coat with oil.
Mix sugar, vinegar, salt, pepper, Accent, garlic powder and mustard; pour over noodles.
Add veggies and toss to evenly coat.
Refrigerate. Best if marinated atleast 1 day, if not 2.
\"Cooking time\" on recipe reflects marinating time.
nd up the sides of tart pan to form a crust