Treacle tart is one of those dishes that everyone loves and this treacle tart recipe from Shaun Rankin is certainly a winner. It is fit for so many occasions - from a dessert for friends to a family Sunday lunch, or even just with a good cuppa! This recipe is so adaptable you can dress it up or leave it as it is, but no matter how you serve it, it will always carry some real nostalgia.
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Start by making the pastry. Put the flour, sugar, almonds and butter in a large bowl. Using your fingertips, mix together into a crumb consistency
260g of plain flour
100g of icing sugar
30g of ground almonds
125g of unsalted butter
Add 2 of the eggs and mix well. Cover and rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 180ºC/Gas mark 4
Lightly dust a work surface with flour. Roll out the pastry to about 2mm thick. Line the tart ring with the pastry, letting it hang over the sides. Cover with oven-proof cling film and fill the tart base with dry rice or baking beans
plain flour for dusting
Bake blind for about 20 minutes or until the case is cooked through and lightly golden. Remove the rice or baking beans and the cling film
Mix the egg and milk in a small bowl. Using a pastry brush, egg wash the tart well and return to the oven for a further 3 minutes. Remove from the oven and set aside. Reduce the oven temperature to 160ºC/Gas mark 3
1 tsp milk
For the filling, melt the butter in a saucepan until it starts to foam and turn brown, then take off the heat. Pour the butter through a sieve to remove the sediment. Mix the egg, egg yolk, cream and salt in a bowl
60g of unsalted butter
1 egg yolk
3 tbsp of double cream
6g of salt
In a saucepan heat the golden syrup gently for a few minutes until hot. Add the brown butter and mix well until it goes cloudy. Then add the cream mixture. Add the breadcrumbs. Mix well then pour the mixture into the cooked tart base
450g of golden syrup
120g of brown breadcrumbs
Cook in the oven for 25 minutes then reduce the temperature to 140ºC/Gas mark 1 and cook for a further 20 minutes
Remove from the oven and leave to cool, so the top is chewy and the middle is be soft and moist with the pastry nice and crunchy
When you are ready to serve your treacle tart, put the raspberries into a bowl and add the lemon juice and icing sugar. Mix well and finish with pepper to taste
250g of raspberries
1 tsp icing sugar
Cut the tart into portions, scatter with the dressed raspberries and serve with a scoop of the clotted cream
225g of clotted cream
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