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English honey tart


Serves: 8-10
timePrep time: 30 mins
timeTotal time:
English honey tart
Recipe photograph by Laura McClean

English honey tart

A delicious twist on the classic treacle tart from London restaurant Gridiron

Serves: 8-10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
550Kcal
Fat
28gr
Saturates
16gr
Carbs
63gr
Sugars
36gr
Fibre
1gr
Protein
10gr
Salt
0.6gr

Ingredients

For the pastry
  • 100g butter, diced
  • 75g icing sugar
  • 200g plain flour
  • 2 egg yolks, plus 1 egg white to glaze
For the filling
  • 150g English set honey
  • 100g golden syrup
  • 25g black treacle
  • 100g white breadcrumbs, from slightly stale bread
  • zest and juice of 1 lemon
  • zest of 1 medium orange
  • 2 medium eggs, lightly beaten
  • 200ml double cream

Step by step

Get ahead
Keeps for up to 4 days
  1. Start by making the pastry; whiz the butter, icing sugar and flour together with a pinch of salt in a food processor until it forms a crumb-like texture. Lightly beat the egg yolks with 1 teaspoon of water. Add to the flour mixture and bring together without working too much, until the pastry starts to form a ball. Flatten into a disc, then wrap in clingfilm and rest in the fridge for at least 30 minutes.
  2. Roll out to 5mm thick on a floured surface, then press into a 20cm tart tin. Using the rolling pin, roll over the top to cut away the excess pastry. Gently prick the pastry base with a fork to stop it from rising. Line the case with crumpled baking paper and fill with baking beans or rice. Chill for at least 30 minutes or until firm and preheat the oven to 180°C, fan 160°C, gas 4.
  3. Bake on a baking tray for about 20 minutes until the pastry has set, then remove the baking paper and beans and bake for a further 10 minutes or until the pastry is cooked through and dry. Brush with the egg white, lightly beaten, and bake for another 2-3 minutes to seal any imperfections in the pastry.
  4. For the filling, gently heat together the honey, syrup and treacle in a pan. Mix in the breadcrumbs, citrus zests, lemon juice and a pinch of salt, followed by the eggs and cream. Pour into the tart case, then bake for 20-25 minutes until set – if you give it a gentle shake, there should be no movement in the mix. Cool for at least 30 minutes before serving, as the filling is very hot. Serve with cream.

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