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Tarten Triog (Treacle Tart)

Tarten Triog (Treacle Tart) is a modern Cymric (Welsh) recipe for classic dessert tea time cake of spiced treacle made with golden syrup and black treacle (molasses) baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Treacle Tart (Tarten Triog).

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Additional Time:

(+30 minutes chilling)

Serves:

Rating:

Tags : Vegetarian Recipes Bread Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit fy nain ar gyfer tarten triog glasurol gyda crwst brau melys wedi’i lenwi â chymysgedd o surop euraidd, triogl, briwsion bara, sinsir a chroen lemwn. Yn wahanol i darten triog Seisnig sydd fel arfer yn cael ei gwneud â surop aur yn unig, mae'r fersiwn hon yn cynnwys triog sy'n rhoi mwy o flas taffi i'r darten orffenedig.

Cynhwysion:

Ar gyfer y crwst:
225g o flawd plaen (ynghyd â mwy ar gyfer llychu)
110g o fenyn, wedi'i oeri a'i ddeisio
1 wy canolig, wedi'i guro'n ysgafn

Ar gyfer y llenwad:
350g surop aur
100g o driog
85g o friwsion bara ffres
pinsiad hael o bowdwr sinsir
croen 1 lemwn wedi'i gratio'n fân
2 lwy fwrdd o sudd lemwn ffres

Dull:

Cyfunwch y blawd a'r menyn mewn powlen yna rhwbiwch y blawd i mewn i'r menyn gyda blaenau eich bysedd nes bod y cymysgedd yn debyg i friwsion bara mân. Cymysgwch yr wy gyda chyllell, yna tyliwch y does yn ysgafn ar arwyneb gwaith glân i ffurfio toes llyfn. Rholiwch y does allan a'i ddefnyddio i leinio tun tarten gwaelod rhydd 23cm o ddiamedr. Priciwch y gwaelod gyda fforc yna trosglwyddwch i'ch oergell a gadewch i orffwys ac oeri am tua 30 munud. Cynheswch y popty i 190C (170C ffan/375F/Nwy marc 5). Leiniwch y crwst gyda phapur memrwn a phwyswch i lawr reis neu ffa pobi. Trosglwyddwch i'ch poptypoeth a phobwch y crwst yn ddall am 10-15 munud. Tynnwch y papur a'r reis neu'r ffa ac yna dychwelwch y crwst i'r popty gan ei grasu am tua 5 munud yn fwy, nes ei fod yn lliw euraidd golau. Ar gyfer y llenwad, cymysgwch y cynhwysion llenwi gyda'i gilydd mewn powlen a'i arllwys i'r crwst. Dychwelwch i'r popty a'i bobi am tua 30 munud. Gweinwch yn boeth neu'n oer ynghyd â hufen tolch, hufen dwbl neu hufen iâ.

English Translation

This is my nain's recipe for a classic treacle tart with a sweet shortcrust pastry shell filled with a blend of golden syrup, molasses, breadcrumbs, ginger and lemon zest. Unlike typical English treacle tart which typically are made only with golden syrup this version includes treacle that gives the final tart more of a toffee-style edge.

Ingredients:

For the pastry:
225g (1/2 lb) plain flour (plus extra for dusting)
110g (1/4 lb) butter, chilled and diced
1 medium egg, lightly beaten

For the filling:
350g (12 1/2 oz) golden syrup
100g (3 1/2 oz) treacle (molasses)
85g (3oz) fresh breadcrumbs
generous pinch of ground ginger
finely-grated zest of 1 lemon
2 tbsp fresh lemon juice

Method:

Combine the flour and butter in a bowl then rub the flour into the butter with your fingertips until the mixture resembles fine breadcrumbs.

Mix in the egg with a knife, then knead on a clean, lightly-dusted work surface to form a smooth dough.

Roll out the dough and use to line a 23cm (9in) diameter loose-bottomed tart tin. Prick the base all over with a fork then transfer to your refrigerator and leave to rest and chill for about 30 minutes.

Pre-heat tour oven to 190C (170C fan/375F/Gas mark 5).

Line the pastry with parchment paper and weigh down with rice or baking beans. Transfer to your pre-heated oven and bake the pastry blind for 10-15 minutes. Remove the paper and rice or beans then return the pastry case to the oven for a few minutes more, until light golden-brown.

For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes.

Serve hot or cold accompanied by clotted cream, double cream or ice cream.