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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Desserts

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

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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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.