TREACLE TART DELUXE

TREACLE TART DELUXE

SERVES 10–12

using a loose-bottomed 20 x 3.5cm (8 x1½in) circular tin

1 quantity Sweet Shortcrust pastry (see recipe)

For the filling

75g (2¾oz) fresh white breadcrumbs

340g (12oz) golden syrup

75g (2¾oz) ground almonds

150ml (5fl oz/²⁄³ cup) double (heavy) cream

2 eggs, lightly beaten

flaked almonds (optional)

Maldon salt flakes, for sprinkling

ALTERNATIVE & CREATIVE PASTRY GF

 

Make the pastry following the recipe on page 12. After resting, line the tin with the pastry, blind bake and then trim.

Leave the cooked pastry case in the tin.

Preheat the oven to 150ºC (300ºF), Gas Mark 2.

Tip the breadcrumbs into a dry frying pan set over a medium heat. Allow the crumbs to toast and turn golden in the pan, stirring or shaking every so often to prevent them burning. When beautifully golden, transfer to a plate.

Gently heat the syrup in a saucepan over a low heat, then add the breadcrumbs and ground almonds, mixing well. Remove from the heat and add the cream and eggs, combine well without incorporating too much air.

Place the prepared pastry case onto a baking sheet and fill the case to the top with the syrup mixture. Decoratively lay some flaked almonds over the top, if using, and sprinkle over a few salt flakes.

Transfer to the oven and bake for 40 minutes, but check after 35 minutes, unless you know your oven well. The tart is ready when the top has developed a crust yet is still slightly wobbling towards the centre.

When done, remove from the oven and allow to cool fully, after which remove from the tin, slice and serve alongside coconut yogurt.

Buy a copy of The Pastry School on Amazon

Recipe courtesy of Julie Jones @julie_jonesuk and Octopus Publishing Group.  Photography courtesy of  Pete Cassidy @petecassidyfoto





Also in Recipes

Pistachio Ice Cream Recipe by The Bake Boss
Pistachio Ice Cream Recipe by The Bake Boss

A decadent and delicious ice cream treat - one scoop is never enough!

Continue Reading

Non-crossed Hot Cross Buns Loaf
Non-crossed Hot Cross Buns Loaf

I know! This is a confusing name for a bake but it is truly a loaf made of hot cross buns without the traditional cross on the top as last time I made these crosses with a mixture of water and flour they were almost un-chewable 🤭 so didn’t want to risk it this time.

This is a perfect loaf for breakfast, if you’d like a bun just tear one of them from the loaf and in case you’d like a toast just get a slice of it and get it toasted with butter and jam, however I tried...

Continue Reading

Chocolate Cherry Celebration Cake by Magz Guy
Chocolate Cherry Celebration Cake by Magz Guy

I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.

Continue Reading