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.

First published in 2016
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Ingredients

Metric

Imperial

Pastry

Tart filling

To serve

Equipment

  • Food processor
  • Blender
  • Baking beans
  • 6cm tart tins 8

Method

1
To begin, make the pastry. Place the flour, icing sugar and orange zest into a food processor, blitz until fully combined then add the butter
  • 450g of plain flour
  • 150g of icing sugar
  • 1 orange, zest only
  • 225g of salted butter, chilled and diced
2
Pulse until the mixture resembles fine breadcrumbs, then add the egg and milk. Pulse again until it just comes together, taking care to not overwork the dough
3
Turn the pastry out on a work surface and shape into a ball. Flatten it out slightly, wrap in cling film then leave to rest in the fridge for 1 hour
4
To make the filling, gently warm the syrup and treacle to make it easier to work with, then transfer to a blender with the remaining ingredients and blitz until emulsified
5
Preheat an oven to 180°C/gas mark 4
6
Roll out the pastry as thinly as possible, then cut out 8 circles of pastry big enough to fit the 6cm tart tins
7
Line the tins with the pastry then line with cling film or 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
8
Remove the cling film/baking paper and baking beans and fill each pastry case with the treacle filling. Bake in the oven for 15 minutes
9
To serve, place a warm tart in the centre of each plate. Arrange a few orange segements on each tart and finish with a spoon of crème fraîche and garnish with buckler leaf sorrel
First published in 2016
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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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