December is in full swing, so naturally i’ll be spending the entire month dressed in a giant Rudolph jumper, eating party food in a Baileys-induced coma.
Just kidding. I’ll be working.
But for those that do enjoy a platter of food worthy of a Bridget Jones miniature buffet, here’s a recipe for mini treacle tarts.
P.S Die Hard is not a Christmas film.
Makes 6 x 10cm tarts
- 1 medium free-range egg
- 100g caster sugar
- 250g plain flour
- 125g salted butter
- 400g golden syrup
- 150g fresh white breadcrumbs
- Make the pastry by whisking together the egg and caster sugar in a large bowl until the sugar has dissolved. Add the flour and mix until it is well incorporated and resembles fine breadcrumbs.
- Cube the cold butter and cut it into the flour using a butter knife until it starts to come together. Use your hands at the end to form it into a dough. Roll the dough into a ball, wrap it in clingfilm and refrigerate for around 1 hour.
- Heat the oven to 180ºC. On a floured surface, roll out the chilled dough into a circle that is around 5mm thick. Be sure to rotate the pastry as you roll it out to prevent it from sticking. Cut 6 circles that are around 3cm bigger than the tart tins and 6 small stars (if you don’t have a star cutter, you can use another shape or cut them with a small knife).
- Line each tart tin by gently lowering and pushing the pastry into the sides of the tin. Use a small piece of pastry dusted in flour to press the pastry into the sides. Trim the excess, gather into a ball and cover in clingfilm. This can be frozen for future bakes. Chill the tarts in the fridge.
- While the tarts are chilling, make the filling by heating the golden syrup in a small saucepan gently until it thins and becomes runny. Take the pan off the heat and stir in the breadcrumbs.
- Spoon the filling into each tart case so it reaches 1cm away from the top. Then lay the pastry star on top of the filling.
- Place the tart tins on a baking tray and into the middle shelf of the oven. Bake for 15-20 minutes until the filling is set and the pastry is golden. Gently lift the pastry tins out, and serve!