Treacle and raspberry tart

Treacle and raspberry tart

By
From
Everyday Seafood
Serves
6

I know a lot of people find treacle tart overly sweet. My filling includes black treacle, salt and citrus flavours to take the edge off the sweetness, and the raspberries balance the flavours beautifully. You can have ice cream with it if you like but, for me, it has to be clotted or pouring cream. It’s easier to make a larger quantity of pastry and it freezes well – so I’ve given enough here to make two tarts.

Ingredients

Quantity Ingredient

For the sweet pastry

Quantity Ingredient
200g unsalted butter, diced
180g icing sugar
1 medium egg
140g egg yolks, (about 6 large)
500g plain flour, plus extra to dust

For the filling

Quantity Ingredient
225g golden syrup
50g black treacle
220ml double cream
1/2 teaspoon coarse sea salt
1 orange, zest finely grated
1 lemon, zest finely grated
1/2 lemon, juiced
75g fresh white breadcrumbs
2 medium eggs, beaten
100g raspberries, plus extra to serve

Method

  1. To make the pastry, using a stand mixer or electric hand whisk, cream the butter and icing sugar together in a bowl until pale and fluffy. Lightly beat the egg and egg yolks in a separate bowl. Gradually beat the egg into the creamed mixture. Once it is all incorporated, add the flour. Stop mixing as soon as it forms a dough.
  2. Tip the dough out onto a surface dusted lightly with flour and knead briefly until smooth. Divide in half, shape each piece into a ball and flatten to a disc. Wrap in cling film. Chill one portion in the fridge for 1 hour; freeze the other for another tart.
  3. Preheat your oven to 180°C.
  4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line a loose-based rectangular flan tin, about 25 x 10 cm and 3 cm deep, or an 18 cm round flan tin, 3 cm deep, leaving any excess overhanging the rim. Place in the fridge to rest for 30 minutes.
  5. Line the pastry case with a double layer of cling film and fill with baking beans. Bring the edges of the cling film up and twist together to make a parcel. Bake for 15 minutes, then remove the baking bean parcel and return the pastry case to the oven for a further 5 minutes until golden and cooked. Place on a wire rack to cool.
  6. To make the filling, put the golden syrup, treacle, cream, salt, citrus zests and lemon juice into a heavy-based pan and stir over a medium heat until the mixture is smooth and very hot. Take the pan off the heat and add the breadcrumbs and beaten eggs. Mix until evenly combined.
  7. Spoon the filling into the pastry case and add the raspberries, distributing them evenly. Bake for 15 minutes, until the filling is just set in the centre. Place on a wire rack to cool, trimming away the excess pastry from the rim while the tart is still just warm.
  8. Cut the tart into slices and serve just warm or at room temperature, with extra raspberries on the side and clotted cream or pouring cream.
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