> Recipes > Tart

Honey and stout tart

Honey and stout tart

Honey and stout tart

PT1H45M

Why not try?

1
In a food processor simply pulse together the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add the eggs and form into a ball of dough. Do not overwork, just mix enough to bring the dough together
  • 250g of plain flour
  • 1 pinch of salt
  • 125g of butter, cut into cubes, plus extra for greasing
  • 50g of caster sugar
  • 2 eggs
2
Wrap the dough in clingfilm and leave in the fridge to chill for 20 minutes
3
Preheat the oven to 150°C/gas mark 2. Grease a 25cm loose-bottomed tart tin and set aside
4
Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry out into a large circle, 5cm bigger than your tin. Loosely roll the pastry around the rolling pin, then carefully drape the pastry over the tin and lightly press the pastry into the edges to fit
5
Carefully trim the edges of the pastry using a sharp knife. Line the pastry with some greaseproof paper, then pour in some baking beans. Blind bake the pastry case in the oven for around 45 minutes until pale golden in colour. Remove from the oven and increase the oven temperate to 180°C/gas mark 4
6
Discard the greaseproof paper and baking beans and brush the entirety of the pastry case in egg wash - this will help to prevent cracks appearing in the pastry
  • 1 egg
7
To make the filling, add the stout and grated apple to a pan and bring to the boil. Reduce to a simmer and leave the liquid to reduce by half, then remove from the heat and set aside until warm
  • 80ml of stout
  • 1 Bramley apple, (approx 150g) peeled and grated
8
Add the remaining ingredients, mix well and pour into the pastry case. Bake the tart for 20-25 minutes until the filling is set
  • 90g of golden syrup
  • 50g of rolled porridge oats
  • 90g of honey
  • 90g of breadcrumbs, stale
  • 2 eggs
  • 1/2 lemon, zest and juice
  • 1/2 orange, zest only
9
Remove from the oven, allow to cool and cut the tart into slices. Serve with a good dollop of double cream or some sweetened buttermilk

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Honey and stout filling

Pastry

  • 250g of plain flour
  • 1 pinch of salt
  • 125g of butter, cut into cubes, plus extra for greasing
  • 50g of caster sugar
  • 3 eggs

Comments ()

Honey and stout tart

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...