Treacle tart
This recipe is from the August/September 2012 issue of Gourmet Traveller WINE.
Wine to try
Pfeiffer Classic Rutherglen Topaque, Rutherglen, A$29 (500ml)
A classic British dessert with a classic Australian fortified. For over 100 years the wine folk of Rutherglen have been fortifying a minor Bordeaux white grape variety, muscadelle, to create liqueur topaque – a lush, smooth and unctuous dessert wine. Treacle, sugar and fresh cream, ingredients that are natural partners for in this rich caramel and cold tea flavoured fortified while its earthy rancio complexity acts as a natural foil for the nutty oatmeal. A harmonious match.
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Treacle tart
Serves
8
| Pastry |
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110 g
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butter, softened
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½ tsp
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baking powder
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|
140 g
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caster sugar
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|
Pinch
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of salt
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|
270 g
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plain flour
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|
120 ml
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double cream
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| Filling |
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340 g
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golden syrup
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|
60 g
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dark treacle
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|
100 g
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oatmeal
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80 g
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breadcrumbs
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Zest
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and juice of 1 lemon
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160 ml
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double cream
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2
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large eggs, beaten
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To serve:
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clotted or thickened cream
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1
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To make the pastry, place butter, baking powder, caster sugar and salt in the bowl of an electric mixer. Mix at a medium speed, slowly adding the flour and cream, until the mixture has a dough-like consistency. Remove from mixer, and gently form a ball. Cover with plastic wrap and place in the refrigerator for 4 hours.
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2
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Preheat the oven to 160C. Lightly grease a loose-bottomed 26cm tart tin with butter.
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3
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Remove pastry from refrigerator and roll out on a lightly floured surface to about a 3mm thickness. Line the tart tin with the pastry and prick the base with a fork. Cover with a layer of baking paper and an even layer of dried beans. Blind bake for 10-12 minutes or until golden brown then remove from oven.
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4
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To make the filling, heat golden syrup and treacle in a saucepan over low heat for 3-5 minutes. Add the oatmeal, breadcrumbs, lemon juice and zest and stir. Add the double cream and eggs and stir to combine. Remove the mixture from heat and pour into tart case.
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5
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Bake for 30-40 minutes or until the filling has set and top is a golden colour. Allow to cool for 5 minutes before removing from tart tin and transferring to a plate. Serve in slices with a dollop of clotted or thickened cream.
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Note Makes one 26cm tart.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Hannah Meppem and Sabine Schmitz
DRINK SUGGESTION Peter Bourne