Treacle Tart by Marcus Wareing at The Gilbert Scott

Serves

8

Prep Time

30 mins

Cooking Time

25 mins

Ingredients

For the pastry

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

For the filling

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

Method

To make 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.

To make the filling

• 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.