Leftover bread treacle tart
Avoid food waste and give stale bread a second wind with this ingenious treacle tart recipe
Tom Robinson, chef owner of Tom’s Lyme Regis, shares his leftover bread treacle tart recipe
tomslymeregis.com
Serves 4
Oven temp 180°c / gas 4
For the sweet pastry
- Plain flour 62g
- Ground almonds 12g
- Unsalted butter 32g
- Caster sugar 6g
- Icing sugar 12g
- Salt 1g
- Egg yolk 1
For the filling
- Unsalted butter 30g
- Golden syrup 200g
- Double cream 3 tbsp
- Stale bread (preferably brioche) 120g, blitzed into breadcrumbs
- Egg yolk 1
- For the sweet pastry: preheat the oven to 180°c / gas 4.
- In a large bowl, rub the flour, ground almonds and butter together until it resembles fine breadcrumbs.
- In a separate bowl, mix together the caster sugar, icing sugar, salt and egg. Add to the dry mixture and stir until smooth. Refrigerate for 20 minutes.
- Roll the pastry to the thickness of a 10p coin and then use it to line four individual tart moulds.
- Blind bake for 10 minutes, remove baking beans and bake for further 5 minutes. Remove from the oven and leave cool.
- For the filling: in a saucepan, gently warm the butter, golden syrup and double cream.
- Remove from the heat and stir in the breadcrumbs and egg yolk.
- Fill the pastry tarts with the filling and bake for 20 minutes at 130°c / gas 2.
- Serve with a dollop of clotted cream and drizzle of golden syrup.
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You will need
For the sweet pastry
- Plain flour 62g
- Ground almonds 12g
- Unsalted butter 32g
- Caster sugar 6g
- Icing sugar 12g
- Salt 1g
- Egg yolk 1
For the filling
- Unsalted butter 30g
- Golden syrup 200g
- Double cream 3 tbsp
- Stale bread (preferably brioche) 120g, blitzed into breadcrumbs
- Egg yolk 1
Method
- For the sweet pastry: preheat the oven to 180°c / gas 4.
- In a large bowl, rub the flour, ground almonds and butter together until it resembles fine breadcrumbs.
- In a separate bowl, mix together the caster sugar, icing sugar, salt and egg. Add to the dry mixture and stir until smooth. Refrigerate for 20 minutes.
- Roll the pastry to the thickness of a 10p coin and then use it to line four individual tart moulds.
- Blind bake for 10 minutes, remove baking beans and bake for further 5 minutes. Remove from the oven and leave cool.
- For the filling: in a saucepan, gently warm the butter, golden syrup and double cream.
- Remove from the heat and stir in the breadcrumbs and egg yolk.
- Fill the pastry tarts with the filling and bake for 20 minutes at 130°c / gas 2.
- Serve with a dollop of clotted cream and drizzle of golden syrup.
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