For the pastry
- 250g plain flour
- ½ teaspoon fine salt
- 140g cold butter – I used salted which worked beautifully in this extra-sweet tart.
- 3 tablespoons icing sugar
- 2 egg yolks
- a few tablespoons cold water
For the filling
- 600g golden syrup (you could use 2/3rd syrup and 1/3rd honey)
- 1 tangerine (or orange, or clementine) zest – finely grated
- 3 medium eggs, lightly beaten
- 150g fine fresh white breadcrumbs
Start with the pastry
Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor).
Stir though the icing sugar, then add the egg yolks and a splash of water, mixing swiftly with a butter knife to combine. Form into a ball, then flatten into a disk and wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry. Return to the fridge for 30 mins.
Now make the treacle filling
Pre-heat the oven to 160C fan
Combine all the ingredients in a large bowl and briefly whisk everything together until it’s a golden lumpy mess. Remove the tart tin from the fridge, place it on a baking sheet and then pour the filling into the pastry case. If you have any pastry left and feel confident, just it to weave an open lattice on top of the tart. Bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving.
For more tart recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!