Treacle Tart

This sticky sweet tart is a great way to finish off a meal or to have with a cup of tea in the afternoon.

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Makes 1 tart

INGREDIENTS

PASTRY
75g soft unsalted butter
40g icing sugar, sifted
1 free-range egg, beaten
150g plain flour
Pinch of salt

FILLING
250g golden syrup
90g black treacle
85g fresh white breadcrumbs
60g ground almonds
1 free-range egg
100ml double cream

METHOD

Begin by making the pastry. Cream the butter with the icing sugar in a food processor or with an electric mixer until pale and fluffy. Mix in the egg, then fold in the flour and salt. Shape into a ball and wrap in clingfilm, then place in the fridge to rest for 25 minutes.

Roll out the pastry 3mm thick to fit a 25cm tart tin that is 4cm deep. Transfer the pastry to a tray and return to the fridge to rest for 20 minutes. Line the tin with the pastry, taking care not to stretch it; reserve the pastry trimmings. Return to the fridge to rest again for 20 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Line the tart case with baking parchment and fill with baking beans, then bake blind for 30 minutes. Remove the beans and paper, and patch up any holes with the pastry trimmings. Bake for a further 10 minutes. Remove from the oven; leave the oven on.

Heat the syrups, then remove from the heat and add all of the other filling ingredients. Set aside for 10 minutes, then pour into the tart case. Bake for 20-25 minutes, until just set in the centre. Serve warm or cool.


With Marcus Wareing currently taking up residence at The Gilbert Scott, this delicious classic dessert is on the menu for a short time only — book your table today.