Have you ever been to Norfolk? No? Me either but I got a little taste of it when I was asked to recreate taste of the region by baking Norfolk Treacle Tart as a part of Cottages.com challenge.
If you are not familiar with Cottages.com they provide cottage holidays across UK but also Ireland, France and Italy. Self-catering breaks they offer are great for people who want to try local cuisine of the area they are visiting, rather than to stick to standard hotel meals.
Personally I like to learn about places by living like locals, even if it is for a few days only. Therefore renting a cottage for holidays makes perfect sense to me. Having looked at their website I particularly liked this Captain’s Cottage in Winterton-on-Sea that is not only beautiful but it is also located 5 minute walk from the sea. I can easily imagine our family waking up in the cottage, preparing home-made breakfast before heading on a trip to discover the town and beach…
- 220 g / about 8 ounces sweet shortcrust pastry (best home-made)
- 110 g / about 4 ounces unsalted butter
- 8 tbs golden syrup / about half a 450 g tin
- 2 eggs (beaten)
- 4 tbs double cream
- zest of 2 lemons (finely grated)
- shallow 23 – 24 cm /about 9 inches ceramic tart dish or tin (nonstick tin with removable base would be best)
- mixing bowl
- Pre-heat the oven to 200°C (400°F).
- Line tart tin with the pastry and bake it until only slightly golden.
- In a pan warm the butter and syrup together, just enough for the butter to melt but not letting the mixture get too hot.
- Remove the pan from the heat and allow the mixture to cool a little.
- In a bowl, whisk the eggs, cream and lemon zest together.
- Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
- Place it back in the oven and bake for 25 – 30 minutes longer or until the center is set.
- Let the tart to cool down completely before sharing.
Makes 8 – 10 servings.