Treacle Tart by Marcus Wareing at The Gilbert Scott
Cook at Home
Celebrated chef Marcus Wareing shows you his take on the classic sticky sweet tart, a great way to finish off a meal or to have with a cup of tea in the afternoon.
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.
The Gilbert Scott, St Pancras Renaissance Hotel, London, NW1 2AR
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