Treacle tart with blood orange
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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
- 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
SAVE RECIPE
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
- 1 large egg
- 1 tbsp of milk
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
- 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
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 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 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
- crème fraîche
- blood orange segments
- 1 handful of sorrel, buckler leaf
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