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  • Chef James Oakley

Classic treacle tart recipe



Pastry

150g Plain flour

75g Butter

35g Sugar

2 egg yolk


(1) Cream together butter and sugar until pale in color

(2) Beat in 1 egg yolk

(3) Sift flour through a fine sieve and slow incorporate into sugar, butter, egg mixture (be sure not to overwork as the pastry will become tight)

(4) Allow pastry to rest for one hour prior to rolling

(5) Roll pastry into tart tin, perforate the base with a fork to prevent the base from rising allow pastry to rest in the chiller for a further 30 minutes

(6) Place baking paper into the tart and fill with baking beans (any dry beans will do even rice)

(7) Blind bake tart shell at 200oC for 10-15 minutes or until edges just start to brown

(8) Remove baking beans and continue to bake for a further 8-12 minutes or until pastry is lightly browned

(9) Lightly brush pastry with 1 remaining egg yolk to seal the pastry evenly (ensure all holes from when perforated are well sealed)

(10) Return pastry to oven for 1 – 2 minutes to cook egg yolk and seal the pastry


Treacle tart filling

720g Golden syrup

75g Brown butter (beurre noisette)

3 eggs

72g cream

5g salt

165g bread crumbs


(1) Beat eggs, mix together with cream, salt and golden syrup

(2) Add melted brown butter and ensure all is well incorporated

(3) Fold in bread crumbs and ensure they are evenly incorporated into the mixture

(4) Place mixture into tart shell and bake at 180oC for 13 minutes

(5) Allow to cool to room temperature and serve

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