Oat and golden syrup tart

Oat and golden syrup tart

By
From
The Art Of The Larder
Makes
1 x 23 cm tart
Photographer
Mike Lusmore

Oats and golden syrup are meant for each other. On porridge, in flapjacks and here in this tart with apples.

Ingredients

Quantity Ingredient
90g rolled oats
120g walnuts
75g golden syrup
140g butter, diced
A pinch salt
4 small apples, cored and sliced into rounds 1.5cm thick
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Method

  1. Grind the oats in a food processor or blender until a fine flour forms. Pour the oat flour into a bowl and add the walnuts to the processor. Process until finely ground (be sure to stop before it becomes walnut butter!). Add the walnut mix to the bowl.
  2. Put two-thirds of the golden syrup and 100g of the butter into a small pan over a moderate heat and warm through to melt the butter.
  3. Add the warm golden syrup and butter to the ground oats and walnuts with the salt. Mix until the butter is fully incorporated, then gather the crust into a ball, wrap in clingfilm and refrigerate for 30 minutes to firm up.
  4. Preheat the oven to 180°C.
  5. Press the crust into the bottom and up the sides of a 23cm tart tin with a removable base. Bake for 10 minutes, until firm.
  6. Arrange the apples in overlapping concentric circles on the bottom of the baked crust. Add the cinnamon and nutmeg and drizzle the remaining golden syrup all over the spiced apples. Dot the top of the apples evenly with the remaining diced butter.
  7. Bake the tart for 20 minutes. Test an apple for tenderness with a skewer or sharp knife – if it isn’t easily pierced, continue baking for another 5–10 minutes. You want the apples to be tender. If the crust begins to colour too much as the apples cook, cover the edges with some foil.
  8. Remove from the oven and let the tart stand for 10 minutes before slicing. Serve with chilled cream, ice cream, crème fraîche or custard.
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