IPA trea­cle tart

Adding a touch of grape­fruit zest brings out the vi­brant Amer­i­can hop bit­ter­ness we love in our beers at the mo­ment, plus it bal­ances ter­rif­i­cally with the sweet­ness of this clas­sic bake.

BBC Good Food - - Comfort -

SERVES 8-10 PREP 45 mins plus chill­ing COOK 1 hr 35 mins EASY V G

for the pas­try 250g plain flour, plus ex­tra for dust­ing 125g un­salted but­ter, chilled and chopped 75g ic­ing sugar

2 egg yolks for the fill­ing 700g golden syrup

50g honey

250g bread­crumbs ½ grape­fruit, zest only 100ml red IPA (we used Siren liq­uid Mis­tress) 3 medium eggs hon­ey­comb, bro­ken into shards (op­tional) 1 To make the pas­try, put the flour and but­ter in a bowl and rub to­gether with your fin­ger­tips un­til it re­sem­bles bread­crumbs. Mix in the ic­ing sugar fol­lowed by the yolks. If the pas­try feels too dry, add 2 tbsp wa­ter. Shape into a ball, flat­ten it out into a disc, wrap it in cling film, then chill for 30 mins.

2 Roll out the pas­try on a lightly floured sur­face un­til big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pas­try, al­low­ing the edges to over­hang. Chill for an­other 30 mins.

3 Heat oven to 200C/180C fan/gas 6. Line the tart with bak­ing parch­ment and bak­ing beans. Bake blind for 20 mins. Re­move the beans and parch­ment and bake for 10-15 mins more un­til the pas­try is golden and crisp.

4 While the pas­try is cook­ing, mix the golden syrup, honey, bread­crumbs, grape­fruit zest, beer and eggs to­gether in a large jug or bowl.

5 Lower oven to 160C/140C fan/gas 3. Use a small ser­rated knife to trim the pas­try edges, then fill with the trea­cle mix­ture. Bake for 55 mins-1 hr un­til golden. Scat­ter over the hon­ey­comb shards be­fore serv­ing, if you like.

PER SERV­ING (10) 539 kcals • fat 14g • sat­u­rates 7g • carbs 94g • sug­ars 65g • fi­bre 2g • pro­tein 8g • salt 0.8g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.