STICKY ALMOND & HONEY TART
Using a mix of honey and almonds along with the usual breadcrumbs and syrup makes this tart less sweet than a simple treacle tart, but no less moreish.
SERVES 4, PLUS LEFTOVERS
FOR THE PASTRY
● 200g plain flour, plus extra to dust
● Pinch of sea salt
● 110g cold unsalted butter, cut into cubes
FOR THE FILLING
● 100g soft white breadcrumbs
● 80g ground almonds
● 500g golden syrup
● 250g clear honey
● Grated zest of 1 lemon
● 2 free-range eggs, beaten
● 3 tbsp double cream
● Double cream or ice cream, to serve
1. To make the pastry, put the flour and salt in a bowl, then add the butter and rub together with your fingertips until it resembles breadcrumbs. Add enough cold water to start to bring the mixture together with a rounded knife blade.
Bring the pastry together with your hands and knead briefly until it is smooth. Roll it out on a lightly floured surface and line a 23 x 3cm deep, fluted tart tin. Prick with a fork and chill for 30 minutes.
3. Preheat the oven to 200°C/fan 180°C/400°F/ gas 6 and put a baking sheet in to heat up. Line the pastry case with non-stick baking paper and baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and baking beans or rice and return to the oven for a further 5 minutes until lightly golden. Set the pastry case aside and reduce the temperature to 160°C/ fan 140°C/325°f/gas 3.
4. For the filling, put the breadcrumbs and almonds in a bowl. In a pan, melt the syrup and honey until runny, then add the lemon zest. Mix well, then add the eggs and cream and mix again. Pour the mixture over the breadcrumbs and almonds and leave it to stand for 5 minutes until it starts to swell and absorb the creamy liquid.
5. Pour evenly into the pastry case and bake for 45–50 minutes until golden brown and set. Cool in the tin for 10–15 minutes, then transfer to a plate and serve with cream or ice cream.