TOASTED BRIOCHE TREACLE TART
Try Tom Kerridge's take on treacle tart with toasted brioche crumbs, which add an extra flavour dimension. Make your own pastry - or use shop bought
Provided by Tom Kerridge
Categories Dessert
Time 1h40m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Mix the flour, sugar and ground almonds together in a bowl. Rub in the butter with your fingertips until the mixture is crumbly, then mix in the egg yolks. If the pastry is still too dry, add up to 1-2 tbsp cold water until it comes together. Knead briefly, then form the dough into a ball and flatten into a disc with your hands. Wrap well, then chill for at least 30 mins.
- Roll the pastry out on a lightly floured surface to a 5mm thickness, then lift into a 22cm tart tin. Press into the base and up the side using a piece of excess floured pastry to help, leaving some overhanging the rim. If it cracks anywhere, patch it with the leftover pastry. Chill for at least 30 mins, or freeze for 10 mins.
- Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, line with baking parchment and fill with baking beans. Put on a baking tray and bake for 20 mins, then remove the parchment and beans and bake for 10 mins more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.
- For the filling, tip the crumbs into a dry pan and toast over a medium heat, tossing until lightly brown. Tip into a bowl with the rest of the ingredients and a large pinch of sea salt. Mix, then scrape into the tart case. Bake for 30-35 mins until set with a slight wobble in the middle. Leave to cool until just warm or completely cold. Will keep for two days covered at room temperature. Serve with clotted cream.
Nutrition Facts : Calories 543 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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