Marmalade treacle tart

Name: Marmalade treacle tart
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 175 g (6oz) plain flour, plus a little extra to roll and dust tin; 25 g (1oz) icing sugar, sifted; 100 g (3 ½oz) cold unsalted butter, diced, plus extra to grease; 1 large egg yolk, whisked with 1tbsp cold water; 300 mL (10 fl oz (½ pint)) tub double cream, 2tbsp reserved for filling; 2 chai tea bags, we used Tea Pigs; 4 pared strips orange zest; 1 vanilla pod, split and seeds scraped out (or 1tsp vanilla bean paste); 4 large egg yolks; 50 g (2oz) caster sugar; 40 g (1 ½oz) unsalted butter; 400 g (14oz) Lyle's golden syrup; Finely grated zest 1 orange and 1 lemon, plus 1tbsp of each juice; 1 large egg, lightly beaten; 100 g (3 ½oz) fresh white breadcrumbs; 40 g (1 ½oz) rolled oats; 3 tbsp. of your favourite marmalade

Served with chai custard, warming chai and zesty marmalade updates this traditional family fave.

By The Good Housekeeping Web teamPublished: 26 March 2018

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Good Housekeeping

We have given the classic treacle tart a little make-over. With the addition of zesty marmalade to the filling and served with a fragrant chai custard, this is a perfect dessert to serve for Easter lunch.

There are just a few rules to remember when making pastry, always keep your ingredients as cold as possible throughout (including fingers if you're rubbing in the butter by hand!). It is also important to not overwork your pastry, as this will work the gluten and result in a tough pastry case, so keep handling of the pastry down to a minimum!

Equally, it is important to rest the pastry in the fridge for the stated amount of time, as this also helps to relax the gluten in the pastry.

Blind-baking is imperative when working with pastry to prevent a soggy bottom! Two ways to ensure your pastry is cooked post blind baking, is that it should feel sandy to the touch and have no greying areas (this indicates raw pastry).

Preparation Notes: Hands-on time 30min, plus chilling.

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Yields:

Cook Time:

1 hr

Total Time:

1 hr

Ingredients

FOR THE PASTRY

175 g
(6oz) plain flour, plus a little extra to roll and dust tin
25 g
(1oz) icing sugar, sifted
100 g
(3 ½oz) cold unsalted butter, diced, plus extra

to grease
1
large egg yolk, whisked

with 1tbsp cold water

FOR THE CHAI CUSTARD

300 ml
(10 fl oz (½ pint)) tub double cream, 2tbsp reserved for filling
2
chai tea bags, we used

Tea Pigs
4
pared strips orange zest
1
vanilla pod, split and seeds scraped out (or 1tsp vanilla bean paste)
4
large egg yolks
50 g
(2oz) caster sugar

FOR THE FILLING

40 g
(1 ½oz) unsalted butter
400 g
(14oz) Lyle's golden syrup
Finely grated zest 1 orange and 1 lemon, plus 1tbsp of each juice
1
large egg, lightly beaten
100 g
(3 ½oz) fresh white breadcrumbs
40 g
(1 ½oz) rolled oats
3 Tbsp.
of your favourite marmalade

Directions

1. Step 1
  To make pastry, put the flour, icing sugar and a pinch of salt into a food processor and pulse once. Add butter and pulse a few times until mixture resembles breadcrumbs. Tip into a bowl, add the egg/water mix, and stir with a round-bladed knife until mixture comes together, adding a couple more teaspoons of cold water if needed. Knead briefly to shape into a smooth disc, wrap in clingfilm and chill for at least 30min.
2. Step 2
  Meanwhile, grease a 23cm (9in) diameter, 3cm (1¼in) deep, loose-bottomed fluted tart tin with soft butter. Lightly dust with flour; set aside.
3. Step 3
  For the custard, put the cream (minus the reserved 2tbsp), milk, tea bags, zest and vanilla into a medium pan, heat gently until steaming, but don’t boil. Set aside to infuse for 15min. Meanwhile, in a bowl with an electric hand whisk, beat together the yolks and sugar until pale and thick. Slowly pour over the warm cream mixture (discarding the zest and setting aside the vanilla pod and tea bags), whisking on the slowest speed until combined. Strain the mixture through a sieve into the pan and return the vanilla pod and tea bags. Gently reheat, stirring continuously for about 5min until thickened and smooth. Set aside until ready to serve.
4. Step 4
  Roll out pastry on a lightly floured surface to a rough 28cm (11in) circle, about the thickness of a £1 coin, then line tin allowing some pastry to overhang. Prick the base all over with a fork and chill for at least 15min.
5. Step 5
  Preheat oven to 200°C (180°C fan) mark 6. Line the pastry case with a piece of baking parchment and fill with baking beans. Bake in the oven for 15-20min, then lift out the baking beans and parchment and return pastry case to oven for 5-8min until crisp and pale golden. While still warm, trim the pastry using a small sharp serrated knife. Reduce oven to 180°C (160°C fan) mark 4.
6. Step 6
  To make the filling, put the butter and syrup into a pan, gently heat and stir to combine. Scrape into a large bowl, add orange and lemon zest and juice. Then whisk in the egg and the 2tbsp reserved double cream with a pinch of salt. Fold in breadcrumbs and oats. Set aside.
7. Step 7
  Spread the marmalade evenly over the base of the pastry case, then spoon over the syrup filling. Bake in the oven for 30-35min.
8. Step 8
  Leave to cool in the tin for at least 10min before transferring to a serving plate. Meanwhile, gently reheat the custard, discarding the vanilla pod and teabags, and serve with the tart.
  
  GET AHEAD Line pastry case up to a day ahead, cover with clingfilm and keep chilled. Make custard up to a day ahead, cool, then cover and chill (serve cold, or reheat over a gentle heat, stirring until piping hot).