Autumn Treacle Tart
This recipe with its winter spices is perfect for this time of year. I even serve it on Christmas day for those people who aren’t fans of the traditional pudding.
For the Pastry:
- 225g all-purpose flour
- 125g cold unsalted butter, cubed
- 1 egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 300g golden syrup or treacle
- 100g fresh breadcrumbs
- 100g ground almonds
- 1 teaspoon mixed Christmas spice (cinnamon, nutmeg, and allspice)
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- Start by making the pastry. In a food processor, pulse the flour and cold butter until the mixture resembles breadcrumbs. Add the egg yolk and cold water, a tablespoon at a time, until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 180°C (350°F).
- Roll out the pastry on a floured surface and line a 9-inch tart tin with it. Prick the base with a fork, line with parchment paper, and fill with baking beans or rice. Blind bake for 15 minutes. Remove the beans and paper, then bake for an additional 5 minutes.
- In a large bowl, combine the golden syrup or treacle, breadcrumbs, ground almonds, Christmas spice, lemon zest, and orange zest and juice. Mix until everything is well combined.
- Pour the treacle mixture into the baked pastry shell. Smooth the top with a spatula.
- Bake the tart in the preheated oven for about 25-30 minutes or until the filling is set and the top is golden brown.
- Allow the tart to cool before slicing and serving. You can serve it warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream. Or as we do with Amaretto ice cream and candied orange.