Treacle Tart Mark Two

So here it was, the time for me to attempt making pastry from scratch for the very first time. I decided to make another treacle tart, as the filling seemed to be nicely stable during the bake. I also made some changes to The Crazy Kitchen's recipe: I left out the lemon curd, and added black treacle instead, attempting to gain a rich treacle-y flavour. This was my first time blind-baking as well, and I was very nervous about it.

What can I say? The pastry turned out incredibly well; I was pleasantly surprised at how well, in fact. As you can see from the photo, before I took it out from the tart case there was a lot of pastry overhang. I should have cut the overhang off after the initial blind-bake, but I didn't think to at the time, so had to resort to breaking-off the overhang once the tart had cooled. Luckily for me, this didn't result in the entire pastry case splitting (as has happened with subsequent bakes when I've forgotten to cut off the overhang after the blind-bake).
 

My very first short-crust pastry from scratch - I was so proud of this!

As you can see, it wasn't the neatest pastry ever, but one of the beautiful things about pastry is that you can patch up any cracks before the bake. The main thing of course is if it tastes good, which luckily for me was the case here. The black treacle was an addition that worked very well, and made for a very treacle-y, yummy tart.

Beckie.