Makes 6 individual tarts or a 20cm tart

Treacle tarts with fruits recipe

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Takes 40 minutes to make, 30-35 minutes to bake, plus cooling

150g golden syrup
50g fresh white breadcrumbs
40g ground almonds
1 large egg
4 tbsp double cream
Mixture of fresh fruit, to serve (strawberry, orange, peach)
1 vanilla pod, sliced into very thin, long strips (optional), to decorate
Fresh mint sprigs, to decorate
For the sweet pastry
75g butter, softened
3 tbsp icing sugar, sifted
1 large egg yolk
115g plain flour

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1. Make the pastry. Cream the butter and icing sugar together in a bowl. Whisk in the yolk, then the flour with a pinch of salt, until combined. Bring together with your hands. Roll out and line 6 x 9cm individual, loose-bottomed tartlet tins, or a shallow 20cm fluted tart tin. Prick the pastry with a fork and freeze for 10 minutes.
2. Preheat the oven to 190°C/fan170°C/gas 5. Fill the pastry cases or case with baking paper and baking beans, put on a tray and bake for 10 minutes. Remove the paper and beans, and bake for a further 5 minutes, until dry and pale golden.
3. Meanwhile, mix together the golden syrup, breadcrumbs and ground almonds in a bowl. Gradually mix in the egg and cream. Divide between the cases or case and bake for 15 minutes for the individual tarts, or 20 minutes for the large one, until the filling is cooked and the pastry is pale golden. Set aside on a wire rack to cool completely.
4. Remove the tarts or tart from the tins. Peel or stone the fruit and cut into neat pieces. Arrange on top of each tart. Top with a strip of vanilla pod and a sprig of fresh mint to serve.

Nutritional info

Per individual tart: 421kcals, 21.9g fat (10.7g saturated), 6.7g protein, 52.6g carbs, 31.4g sugar, 0.6g salt

Chef's tip

These will keep, undecorated, in an airtight container for up to 3 days. Decorate to serve.

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