Lemon tart

12/02/2023

12/02/2023

Christmas Baking is in Full Swing here at the Bakery. Spritz, Rosettes, Peppermint Buttons, Gingerbread Buttons and Men, Russian Tea, Chocolate Pecan Drops, Sugar Cookies & Yes!!!! Even Fruit Cake!!!!

12/02/2023

12/02/2023

12/02/2023

Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in boiling water. The batter will be thin.
Pour the batter evenly into the prepared pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before removing to cool completely on wire racks.

12/02/2023

It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling.

Treacle bread[2] is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle.

12/02/2023

Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard.[2] Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard