Apple and Porter Treacle Tart with Oatmeal Crust

Name: Apple and Porter Treacle Tart with Oatmeal Crust
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 8
Ingredients: 250 g plain flour; 125 g cold butter; 50 g icing sugar; 2 egg yolks; 2 large Bramley apples peeled and coursley grated; 100 ml porter; 100 g soft brown breadcrumbs; 25 g Oats; 1 lemon, zested; 0.5 1⁄2 orange zested; 2 tbsp lemon juice; 250 g golden syrup; 50 g butter; 3 tbsp heavy cream; 2 large eggs, lightly beaten; 1 cup whipped double cream to serve

A sophisticated twist on the classic British treacle tart, featuring tart Bramley apples simmered in dark porter beer. The addition of oats and breadcrumbs provides a wonderful texture, all encased in a crisp, buttery homemade pastry.

Servings8 Portions

Prep Time40 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

plain flour
250 g
cold butter
125 g
icing sugar
50 g
egg yolks
2
large Bramley apples peeled and coursley grated
2
porter
100 ml
soft brown breadcrumbs
100 g
Oats
25 g
lemon, zested
1
1⁄2 orange zested
0.5
lemon juice
2 tbsp
golden syrup
250 g
butter
50 g
heavy cream
3 tbsp
large eggs, lightly beaten
2
whipped double cream to serve
1 cup

Step-by-Step Instructions

To make the pastry, place the flour, cold cubed butter, and icing sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Add one egg yolk and pulse again until the dough starts to clump together. If it remains crumbly, add a second yolk and 1-2 teaspoons of cold water. Form the pastry into a flat disc, wrap in plastic, and refrigerate for 45 minutes.

On a lightly floured sheet of baking parchment, roll the chilled pastry out into a circle. Aim for a diameter approximately 5cm larger than a 25cm loose-bottomed tart tin.

Carefully lift the pastry using the rolling pin and drape it over the tin. Gently press the dough into the corners and sides of the tin, then trim away any excess hanging over the edges. Place the lined tin in the freezer for 30 minutes to firm up.

Preheat your oven to 180°C (160°C fan/gas 4). Line the pastry case with crumpled baking parchment and fill with baking beans. Blind-bake for 20 minutes, then remove the beans and paper and bake for an additional 15 minutes until golden. Remove from the oven and let cool in the tin. Increase the oven temperature to 200°C (180°C fan/gas 6).