Ultimate treacle tart

Ultimate treacle tart

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.

Ultimate treacle tart

Serve as part of a gastropub-style lunch for 6, with beetroot and goat’s cheese terrine to start, followed by individual fish pies.

  • Serves icon Serves 6
  • Time icon 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.

Serve as part of a gastropub-style lunch for 6, with beetroot and goat’s cheese terrine to start, followed by individual fish pies.

Nutrition: per serving

Calories
347kcals
Fat
10.8g (5g saturated)
Protein
4.4g
Carbohydrates
57.7g (43.1g sugars)
Fibre
0.6g
Salt
0.6g

Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Calories
347kcals
Fat
10.8g (5g saturated)
Protein
4.4g
Carbohydrates
57.7g (43.1g sugars)
Fibre
0.6g
Salt
0.6g

delicious. tips

  1. 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

  2. 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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