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.
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
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