Ultimate treacle tart
- March 2022
- Serves 6
- Hands-on time 30 min, plus chilling and cooling. Oven time 1 hour 10-20 min.
Master the art of the treacle tart with our recipe for this gastropub favourite. Serve this rich and sticky pud with double cream and blueberries.
- Vegetarian recipes
- 10.8g (5g saturated)
- 57.7g (43.1g sugars)
- 2 tbsp double cream
- 600g golden syrup
- 50g ground almonds
- 50g dried breadcrumbs
- Grated zest 1 lemon, juice ½
- Grated zest ½ orange
- 1 medium free-range egg, beaten
- Blueberries and extra-thick double cream, ice cream or custard to serve
For the pastry
- 80g chilled butter, grated
- 60g icing sugar
- 2 medium free-range egg yolks
- 180g plain flour, plus extra to dust
You’ll also need
- 20cm loose-bottomed tart/sandwich tin
- For the pastry, whizz the butter and icing sugar in a food processor until smooth. Add the egg yolks and pulse to combine. Add the flour and a pinch of salt, mixing just enough to bring the dough together, then knead briefly and bring together with your hands into a ball. Flatten into a disc, wrap well and chill for 30 minutes.
- Roll out the pastry on a lightly floured surface, then use to line the tin, trying not to stretch the pastry. Trim off any excess with a sharp knife, then chill again for 30 minutes.
- Meanwhile heat the oven to 160°C fan/gas 4. Gently warm the cream and golden syrup in a pan, but don’t let it bubble. Put the almonds and breadcrumbs in a bowl with the lemon/orange zests, then pour over the warm syrup mixture and leave to stand.
- Line the pastry with foil, fill with baking beans or uncooked rice, then blind bake for 20-25 minutes until the sides feel set. Remove the foil and beans/rice, then bake for 5 minutes more until the pastry feels sandy.
- Stir the beaten egg and lemon juice into the syrup mixture until just combined. Pour the mixture into the pastry case and bake for 45-50 minutes until the middle feels just set. Cool, then serve with blueberries and double cream, ice cream or custard.
Don’t waste it: Lightly whisk leftover egg whites with a pinch of sugar/salt, label in bags with the date and number, then freeze for up to 3 months
Freeze the baked and cooled tart, well wrapped, for up to 3 months. Defrost and serve at room temperature or heat in a medium oven for 5 minutes and serve with cream or custard.
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