The perfumed citrusy aroma of Earl Grey tea pairs wonderfully with the rich, intense sweetness of a treacle tart and sourdough breadcrumbs add even more flavour. This is best served slightly warm, with a scoop of ice cream.
The perfumed citrusy aroma of Earl Grey tea pairs wonderfully with the rich, intense sweetness of a treacle tart and sourdough breadcrumbs add even more flavour. If you like earl grey you will also like these.
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Yields:
1 - 8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Cal/Serv:
461
Ingredients
FOR THE PASTRY
175g
plain flour, plus extra to dust
2Tbsp.
loose-leaf Earl Grey Tea
125g
butter, cubed and chilled
40g
caster sugar
1
medium egg yolk
FOR THE FILLING
40g
butter
400g
golden syrup
Finely grated zest 1 orange and 1 lemon, plus 1tbsp juice of each
150g
white sourdough breadcrumbs
1
medium egg, beaten
Directions
Step 1 Make the pastry. Put flour, tea and a pinch of salt into a food processor and pulse briefly until combined and tea has broken down slightly. Add butter and sugar and pulse until mixture resembles fine breadcrumbs. Add egg yolk and 1-2tsp ice-cold water, and pulse until pastry just comes together. Tip on to a work surface, shape into a disc, wrap well and chill for 30min.
Step 2 Lightly flour a work surface and roll out pastry. Use to line a 21cm round, 4cm deep loose-bottomed fluted tart tin, leaving excess pastry hanging over the sides. Prick base all over with a fork and chill for 20min, until firm.
Step 3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Bake for 15-20min, then carefully lift out parchment and baking beans and return tin to oven for 5-8min, until pastry is crisp and pale golden. While still warm, trim the excess pastry using a small sharp serrated knife. Reduce oven to 180°C (160°C fan) mark 4.
Step 4 To make the filling, in a medium pan heat the butter and syrup over low heat until melted and combined. Remove from heat and stir in the orange and lemon zest and juices, followed by the breadcrumbs and finally the beatenegg and a pinch of salt. Spoon filling into the pastry case (still in tin) and bake in the oven for 30-35min, until filling looks firm when tin is tapped.
Step 5 Leave to cool in the tin for 5-10min, then transfer to a serving plate. Serve just warm or at room temperature.
FREEZE AHEAD Prepare to end of step 4 and allow to cool completely. Wrap tart (in tin) well in clingfilm, then foil and freeze for up to 3 months. To serve, remove wrappings and reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4 for 15-20min, until piping hot. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
