Saturday kitchen: Quinton's take on a treacle tart
This treacle tart recipe is to die for. The sourdough breadcrumbs really make a difference and add a great yeasty flavour to the tart. Serves 12
For the filling
180g sourdough breadcrumbs (do not use the crust)
2 large eggs, beaten
80g double cream
720g golden syrup
For the pastry
225g plain flour
150g unsalted butter
75g caster sugar
1 large egg
1 egg yolk
To make the pastry, mix the salt into the flour and then rub the butter in followed by the sugar. The end consistency should be a fine crumb.
Whisk the egg and egg yolk together and then slowly add this to the crumb mix until the dough comes together. Do not add all the egg at once, add a little at a time.
Once the dough has come together, wrap the pastry in cling film and leave in the fridge to rest for 30 minutes. At this stage pre-heat your oven to 180C.
After 30 minutes, roll out the pastry and line a 25cm diameter round tart tin. Blind bake your pastry case for approximately 10 minutes and then leave to cool.
For the tart filling, heat the golden syrup in a pan and then add the butter and stir until melted. Remove from the heat and transfer the mixture to a blender.
Add the breadcrumbs, beaten eggs, double cream, salt and blend until smooth.
Pour the filling into the pastry case and transfer to the over. Cook at 160C for 20 minutes, then turn down the oven to 140C for a further 20.
Serve your treacle tart with a generous dollop of clotted cream.
This recipe is from Quinton Bennett, head chef at The Gun, 27 Coldharbour, Docklands, E14, thegundocklands.com.