Toe-warming whisky sour treacle tart

Updated at: Thu, 17 Aug 2023 03:35:52 GMT

Step 1

Mix together the flour and icing sugar. Use your hands to rub the butter into the flour until it looks like very fine breadcrumbs. Using a blunt knife to mix, bind the mixture with the egg. Pull the pastry together, wrap in cling film and refrigerate for 1 hour.

Step 2

Meanwhile, mix the zest with the breadcrumbs and set aside. Pour the golden syrup into a saucepan, add the lemon juice and the whisky then gently heat for a couple of minutes until the syrup has loosened and everything is well combined. Add the zesty breadcrumbs and stir well. Take off the heat and set aside to cool. Preheat the oven to 180°C about 15 minutes before the pastry has finished resting.

Step 3

Roll the pastry out on a floured surface, working in one direction only (don’t roll backwards and forwards, this makes for tough pastry), picking it up and turning it after each few rolls to ensure you end up with a rough circle shape about 3 mm-thick and slightly larger than the tart tin. Pick it up by placing both hands flattened, fingers apart and palm side up, under the pastry circle and lift it into a 24 cm tart tin then push it gently into the sides.

Step 4

Run a rolling pin over the top to remove any excess pastry. Line with a piece of baking paper and fill with baking beans, uncooked rice or pulses and bake for 10 minutes. When the edges are starting to very lightly brown, remove the paper and beans and bake for 2 minutes to ensure the bottom is completely crisp. Remove from the oven, spoon in the filling and level with the back of a spoon. If you want, you can decorate the top with anything you fancy made from the leftover pastry. Bake for another 15–20 minutes. I like to eat this hot with clotted cream ice cream but it’s also very good with custard.

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