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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection

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Nutty Treacle Tart

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  • Serves: 8
Nutty Treacle Tart

Ingredients

  • 50g (2 oz) butter, at room temperature
  • 50g (2 oz) icing sugar
  • 1 egg, beaten
  • 22.5ml (1½ tbs) double cream
  • 150g (5 oz) plain flour
  • TO MAKE FILLING:
  • 3 eggs
  • Zest and juice 1 orange
  • 1 Granny Smith apple, chopped very finely
  • 400ml (14 fl oz) honey
  • 300ml (½ pt) double cream
  • 100g (4 oz) brioche crumbs
  • 100g (4 oz) walnut or pecan halves
  • TO SERVE:
  • Vanilla ice-cream

Directions

  1.  

    Place butter and sugar in a food processor, then add egg, a little at a time. Add cream and flour and blend until it begins to come together. Wrap the pastry in cling film and chill for 1 hour.

    Preheat oven to 200° C., 400° F., Gas Mark 6.

    Roll the pastry into a 25 cm (10") circle and use to line a deep 22 cm (8½") tart tin, leaving extra pastry to hang over tin.

    Bake blind for 15 minutes, then remove beans and greaseproof paper and bake for another 5 minutes. Cut away the extra pastry.

    Reduced temperature to 170° C., 325° F., Gas Mark 3.

    Meanwhile, make filling: beat together eggs in a large bowl, then stir in Orange, Apple, honey and cream. Stir in brioche crumbs. Add filling to pastry case and arrange nuts on top.

    Bake for 50 minutes. Leave to cool and served with vanilla ice cream.

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