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Spiced treacle and hazelnut tart
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Spiced treacle and hazelnut tart
Serves: 10
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
666Kcal
Fat
39gr
Saturates
20gr
Carbs
69gr
Sugars
39gr
Fibre
2gr
Protein
9gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g plain flour, plus extra for dusting
- 125g cold unsalted butter, diced
- 1 medium egg, beaten, to glaze
For the filling
- 40g unsalted butter
- 12 cardamom pods, seeds crushed
- 1 tsp ground cinnamon
- ½ tsp Maldon sea salt, crushed
- 1 x 454g tin golden syrup
- 50g black treacle
- grated zest and juice of ½ orange
- 150g fresh white breadcrumbs (made from a day-old loaf)
- 100g blanched hazelnuts, roughly chopped
- 3 tbsp double cream
- 2 medium eggs, beaten
- a few poppy seeds
- 1 x 227g pack clotted cream, to serve
Step by step
Get ahead
The tart can be made a day ahead; store in an airtight container.
- For the pastry, whiz the flour, diced butter and a pinch of salt together in a food processor until the mixture looks like breadcrumbs (or rub together by hand in a bowl). Add just enough cold water to bring the pastry together as a ball of dough. Flatten the pastry ball into a disc, wrap it in clingfilm and set aside to rest in the fridge for 30 minutes.
-
Roll the pastry out on a lightly floured surface to a circle around 33cm in diameter. Use it to line a deep, loose-bottomed 23cm tart tin, trimming off the excess (reserve the trimmings) and pricking the base with a fork. Chill the tart tin for 15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
- Scrunch up a large sheet of baking paper and put it inside the pastry case. Weigh it down with baking beans, pop the tin on a baking tray and blind-bake on the middle shelf of the preheated oven for 15 minutes. Then remove the paper lining and baking beans, brush the case with beaten egg and bake for a further 5-10 minutes until golden and crisp. Reduce the oven temperature to 180°C, fan 160°C, gas 4. While the tart case is baking, roll out the pastry trimmings thinly and cut out 8-10 bat shapes with a cutter, depending on how large you want your tart servings to be. Pop them on a baking tray and chill in the fridge until needed.
- For the filling, melt the butter in a medium pan until it's foaming. Add the crushed cardamom, cinnamon and sea salt, followed by the golden syrup and treacle. Heat until runny, then remove from the heat and stir in the orange zest, juice, breadcrumbs and nuts, followed by the cream and beaten eggs. Pour into the pastry case.
- Brush the bat decorations with beaten egg and give them poppy seed eyes before transferring to the top of the tart as decoration (we arranged ours in a fan from the centre, so that each slice would have a bat on it). Once this is done, bake the tart for 35 minutes or until the filling starts to puff up. Cover with foil halfway through if the pastry is starting to brown too much.
- Cool the baked treacle tart in the tin for at least 30 minutes before serving. Then remove from the tin, slice into wedges and serve with clotted cream.