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Treacle tart
Serves 6-8 Cakes, Bread and Pastries
Ingredients
- 125g unsalted butter, chilled and diced
- 250g plain flour, plus extra to dust
- 55g icing sugar
- 1 medium egg
For the filling
- 225g golden syrup
- 225ml double cream
- finely grated zest 1 orange
- finely grated zest 1 lemon and juice of 1/2
- 2 Granny Smith apples, peeled, cored and grated
- 1/2tsp Cornish sea salt
- 1 medium egg, beaten
- 75g fresh white breadcrumbs
- ice cream or clotted cream, to serve (optional)
Method
To make the pastry, put the butter, flour and icing sugar in a food processor and blitz until it resembles breadcrumbs. Add the egg and pulse until the dough comes together and away from the sides.
Transfer the dough to a floured
work surface and shape into a
round, then wrap in clingfilm and
transfer to the fridge for at least 2 hours or up to a day.
Preheat the oven to 200C/
180C F/Gas 6. Line the base
of a 22cm fluted tart tin with
greaseproof paper. Remove the
pastry from the fridge, roll it out
to around 2mm thick and use to
carefully line the tin, then put
back in the fridge to chill.
Line the chilled pastry case with greaseproof paper and tumble in some ceramic baking beans or rice. Bake blind for 15 minutes, then remove the baking beans and greaseproof paper and cook the pastry case for a further 2 minutes. Remove from the oven and set aside, leaving the oven on.
For the filling, gently heat the syrup, cream, orange and lemon zest, lemon juice, grated apples and salt together in a pan. Remove from the heat and whisk in the egg, then add the breadcrumbs and stir together. Fill the tart case with the filling and cook for 20–25 minutes until set and golden brown.
Allow to cool, then slice with a hot knife to give clean edges to the slices. Serve with ice cream or clotted cream, if using.
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