Treacle tart with blood orange
Graham Garrett's delicious treacle tart recipe can be made the day before and warmed just before serving, making it a perfect dinner party dessert. To cut through the rich, sugary centre Graham serves the tart with segments of blood orange and a scoop of crème fraîche.
Ingredients
Metric
Imperial
Pastry
- 450g of plain flour
- 150g of icing sugar
- 1 orange, zest only
- 225g of salted butter, chilled and diced
- 1 large egg
- 1 tbsp of milk
Tart filling
- 275g of golden syrup
- 25g of black treacle
- 85g of brioche loaf, or breadcrumbs
- 60g of ground almonds
- 1 large egg
- 150ml of whipping cream
- 1 orange, zest only
To serve
- blood orange segments
- crème fraîche
- 1 handful of sorrel, buckler leaf
Equipment
- Food processor
- Blender
- Baking beans
- 6cm tart tins 8
Method
- 450g of plain flour
- 150g of icing sugar
- 1 orange, zest only
- 225g of salted butter, chilled and diced
- 1 large egg
- 1 tbsp of milk
- 275g of golden syrup
- 25g of black treacle
- 85g of brioche loaf, or breadcrumbs
- 60g of ground almonds
- 150ml of whipping cream
- 1 orange, zest only
- 1 large egg
Line the tins with the pastry then line with parchment paper. Fill with rice or baking beans and blind bake for 10 minutes. Turn the oven down to 170°C/gas mark 3.5
Remove the baking paper and baking beans and fill each pastry case with the treacle filling. Bake in the oven for 15 minutes
- crème fraîche
- blood orange segments
- 1 handful of sorrel, buckler leaf
Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.
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