Norfolk apple and treacle tart

NF notes:

- Recipe in 'Cooking Without Fuss' by Jonny Haughton as well as 'Country Cuisine' by Elizabeth Kent
- 150g fresh weight, dried white bread crumbs fine, or panko
- Ratio of syrup to crumbs key
- Serve with creme fraiche
- Think just warm or room temp is ideal (like many apple dishes?)
- Could do 4 eggs 1 yolk or just 4 eggs
- Grate apple finely electrically.  Browns v quickly.
- Pastry: 410g plain flour; 250g butter; 95g golden caster sugar; 1 egg yolk; some water

Link to recipe:

http://goodfood.uktv.co.uk/recipe/treacle-tart-5/

Pasted recipe:

Matt Tebbutt adds grated apple to this classic dessert to balance out the sticky sweet filling
By Matt Tebbutt

Serves: 6-8
Cook Time: 45 minutes
Prep Time: 20 minutes plus 15 minutes cooling
Effort: easy
   
INGREDIENTS
500 ml golden syrup
1 lemon, finely grated zest and juice
150 g brioche, or croissant crumbs
250 ml double cream
5 eggs, beaten
1 Bramley apple, peeled, cored and grated
1 pinch freshly ground nutmeg
1 x 30 cm blind-baked pastry tart cases
clotted cream, or ice cream, to serve

METHOD
1. Preheat the oven to 170C/150C fan/gas 3.

2. Heat the syrup, lemon zest and lemon juice together in a medium non-reactive saucepan. Stir in the crumbs and the cream, then remove from the heat and set aside to cool.

3. When the mixture has cooled completely, add the beaten eggs and the grated apple along with a pinch of nutmeg.

4. Pour the mixture into the pastry tart shell and bake for 30-40 minutes, or until the tart is set. Remove from the oven, then immediately sprinkle over a bit more nutmeg. Set aside to cool slightly.

5. Serve the tart warm or cooled with clotted cream or ice cream.