Marcus Wareing's St Clement's Treacle Tart
A sophisticated tart made with ground almonds and filled with golden syrup, luscious cream, and a citrus zest. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Pastry:
For the Filling:
Equipment:
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4.
Step 2
To make the pastry, add the flour, ground almonds, icing sugar and cold butter to a mixing bowl and rub together with your fingertips until the mixture resembles breadcrumbs.
Step 3
Stir in two of the egg yolks to form a soft dough. Shape the dough into a ball, then flatten it slightly to form a disc and wrap it in clingfilm. Rest in the fridge for 30 minutes.
Step 4
Dust a work surface lightly with flour, unwrap the pastry and roll it out into a 4mm-thick circle. Return to the fridge and allow it to rest for a further 20 minutes.
Step 5
Line a 22cm deep, loose-bottomed tart case with your pastry. Press your pastry into your case with left-over pastry; trim off excess pastry, then gently press the edges, so the pastry just sits above the edge of the tin.
Step 6
Line the pastry case with baking parchment and fill with baking beans or dried rice. Sit the tart case on a baking tray and bake for 20-25 minutes.
Step 7
Beat the remaining two eggs yolks together. Remove the parchment and baking beans, brush the pastry all over with the beaten egg yolks and return to the oven for a further 5 minutes until evenly golden. This process forms a sealed base to ensure the filling doesn't leak.
Step 8
While the pastry shell is baking, make the filling. Heat the golden syrup, treacle and butter in a saucepan until hot.
Step 9
In a separate bowl, whisk together the eggs, double cream and citrus zest and juice. Add the dried breadcrumbs and whisk until smooth.
Step 10
Once the syrup is hot, gradually pour it into the egg mixture in small quantities while whisking continuously to ensure the eggs don't scramble.
Step 11
After the case has baked for 30 minutes, remove the cooked pastry from the oven and reduce the oven temperature to 140°C/120°C fan/gas 1. Slowly pour the filling into the pastry. Gently slide the tart back into the oven.
Step 12
Bake the tart for 20-25 minutes until there is just a slight wobble in the center of the filling. Carefully remove the tart from the oven and let cool.
Step 13
When the tart is completely cool you can remove it from the tin. Serve with clotted cream.
