We all have our strengths and weaknesses. Let's just say that pastry is not one of my strengths... I have never been particularly confident with pastry - it feels tricky, fiddly and time-consuming. So, for the most part, I have always stuck to shop-bought and, for the most part, it has sufficed.
However, when I got the idea for this treacle tart in my head, I knew that ready-made, ready-rolled pastry wasn't going to cut it. They say that life begins at the end of your comfort zone, well, so do decent baked goods. So I rolled up my sleeves and got stuck in - kneading, rolling, blind baking, the whole shebang.
And... it wasn't bad. In fact, it was pretty darn good for a pastry novice like myself. The pastry was flaky and flecked with the savoury taste of rosemary; although it was a little uneven in places, I avoided the dreaded soggy bottom. I like to think the crinkled edges give it a rustic effect.
There's a lesson in all of this about not being afraid of failure, pastry-wise. The worst that can happen is it can end up in the bin. The best that can happen is that you get a delicious treacle tart, with an unusual but very welcome hit of rosemary and lemon. Sticky, sweet and best served warm with a big, fat dollop of cream.