Bamford & Norden October 2019

Treacle tart with orange
and pecan salad
Autumn is well and truly upon us the clocks have gone
back, the nights are drawing in and the leaves are
falling from the trees. What better way to cheer you up
than this recipe for treacle tart, its comfort food at its
best, hot, sticky, gooey, perfect with vanilla custard, a
dollop of mascarpone or quite simply with a ball of ice
cream. If you can’t get the dry breadcrumbs, use fresh
but add more syrup otherwise it gets a bit gloopy.
The tarts can be made in advance and left in the fridge,
warm them through for about 3-4 minutes at 180˚c
to get them hot again.
INGREDIENTS
PASTRY
110g butter
50g caster sugar
1 egg yolk
175g plain flour – sifted
Pinch salt
FILLING
250g golden syrup
Zest and juice 1 lemon
250g dry white breadcrumbs
1 egg
Few drops vanilla essence
ORANGE SALAD
2 oranges
50g sliced pecan nuts
Juice ½ lemon
50g sugar
Chocolate transfer decoration
(optional)
Vanilla ice cream
METHOD
1. Cream the butter and sugar together, add the egg, beat
well, then add the flour, salt and vanilla. Bring together
then cover in food wrap and leave in a fridge for 20 minutes
before using. Line 6 10cm in diameter tart tins with the
pastry and bake at 180˚c for 8 minutes until a light
golden colour.
2. Warm the golden syrup so it becomes easier to stir and mix
in the lemon zest and juice, the breadcrumbs, egg
and vanilla essence.
3. Pour into the baked pastry cases and bake in a hot oven
180˚c for 8-10 minutes until a light golden, leave to cool.
4. For the orange salad segment the oranges, place the orange
juices, lime juice and sugar into a small pan and bring to the
boil to form a light syrup. Leave to
cool then pour over the segments
and add the pecans.
5. When ready to serve either re-warm
the tart briefly or serve at room
temperature with the orange salad,
chocolate decoration, ice cream and
a dusting of icing sugar.
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