Rachel Roddy's Medieval Lemon and Almond Tart: A Timeless Dessert
Some desserts possess an enduring charm that transcends centuries, and Rachel Roddy's almond and lemon spiced treacle tart is a prime example. This recipe, inspired by medieval flavours, combines a nutty, spiced almond and dried fruit filling that remains as appealing today as it would have been in historical times. It's a testament to how culinary traditions can evolve yet retain their core essence.
The Dessert Trolley's Return in Italian Restaurants
During the Covid-19 pandemic, dessert trolleys in Italy faced significant restrictions due to stringent guidelines from the Instituto Superiore di Sanità, which deemed them potential vectors for the virus. Many establishments stored them away, but happily, they have since made a triumphant return. At La Torricella in Testaccio, Rome, the dessert trolley once again glides between tables, showcasing delights like a puff pastry millefoglie and the torta medievale, a spiced almond and fruit tart that owner Augusto describes as medieval in origin.
Golden Syrup: A Sweet Historical Journey
The treacle tart, a British classic, traditionally uses golden syrup, a product with roots dating back to 1881. Scottish businessman Abram Lyle established a sugar refinery in London, where sugar cane juice was boiled into loaves. The byproduct, a bitter treacle, was initially used as animal feed but was later refined into the sweet syrup known as golden syrup. Packaged in iconic green tins featuring a lion and bees, it carries the biblical phrase "out of the strong came forth sweetness," reflecting Lyle's faith and the syrup's transformation from waste to beloved ingredient.
Recipe Flexibility: Golden Syrup or Honey
This recipe offers versatility, allowing for the use of golden syrup, honey, or a combination of both. The key is not to skimp on lemon zest and juice, which provide a crucial counterbalance to the intense sweetness. The pastry contains minimal sugar, enhancing the contrast with the rich filling. Once baked, the tart is delicate, so it's best to let it cool slightly before dusting with icing sugar and serving.
Serving Suggestions and Personal Touches
While some, like Roddy's father, might prefer vanilla ice cream, the tart pairs excellently with cold mascarpone or cream. It's a dessert that shines when presented from a dessert trolley, adding a touch of elegance to any meal. The recipe serves 6-8 and involves making a buttery pastry, baking it until golden, and filling it with a mixture of golden syrup or honey, sultanas, pine nuts, lemon, cloves, butter, ground almonds, and breadcrumbs, bound with a frothy egg white.
Almond and Lemon Spiced Treacle Tart Recipe
Ingredients:
- 100g butter
- 200g plain flour, plus extra for dusting
- 1 tsp salt
- 3 tsp caster sugar
- 400g golden syrup or honey
- 50g sultanas
- 30g pine nuts
- Finely grated zest of 1 unwaxed lemon, plus 2 tbsp lemon juice
- 1 tsp ground cloves
- 60g butter
- 100g ground almonds
- 100g soft white breadcrumbs
- 1 egg white, beaten until frothy but not stiff
- Icing sugar, for dusting
- Cream or mascarpone, to serve
Method:
- Make the pastry by rubbing butter into flour until it resembles breadcrumbs. Add salt, sugar, and enough cold water to form a firm ball. Chill for one hour.
- Roll the pastry into a circle larger than a 23cm tart tin, press it in, and bake with baking beans at 180C for 15 minutes. Remove beans and bake for another 5 minutes until golden.
- Warm the golden syrup or honey in a pan, then mix in sultanas, pine nuts, lemon zest and juice, cloves, butter, ground almonds, and breadcrumbs. Stir in the frothy egg white.
- Pour the filling into the tart case and bake for 15 minutes until firm and golden.
- Cool, dust with icing sugar, and serve sliced with cream or mascarpone.
This dessert not only celebrates historical flavours but also adapts them for modern palates, making it a perfect addition to any baking repertoire.
