However you decide to celebrate All Hallows' Eve this ghoulishly dark sticky treacle tart is the perfect accompaniment and a dead cert to impress your guests.
250g plain flour
125g cold unsalted butter, diced
1 egg beaten, to glaze
FOR THE FILLING
40g unsalted butter
1 tsp ground cinnamon
1/2 tsp sea salt
1 x 454g tin of golden syrup
50g black treacle
grated zest and juice of 1/2 orange
150g white breadcrumbs
3 tbsp. double cream
2 eggs beaten
- First make the treacle tart pastry. Put the flour, diced butter and a pinch of salt in a bowl. Rub together by hand until the mixture looks and feels like breadcrumbs. Add just enough cold water to bring the pastry together as dough; a tablespoon at a time should be fine. Once combined, flatten the pastry ball into a disc, wrap it in cling film and put in the fridge to rest for 30 minutes.
- Lightly flour the surface and roll the pastry out to a circle around 33cm in diameter. Once rolled out carefully transfer to a deep, loose-bottomed 23in tart in. Trim of any excess pastry and set aside for the bat decoration. Prick the tart base with a fork. Again place the tart to chill in the fridge for 15 minutes whilst preheating the oven to 200C, fan 180C, gas 6.
- Place a large sheet of baking paper inside the pastry case and weigh it down with baking beans, if you don't own baking beans copper coins work just as well! Place the tart tin on a baking tray, it makes it much easier to move in and out of the oven, and blind-bake for 15 minutes.
- Roll out the pastry trimmings thinly and cut out the bat shapes to decorate. Place on a baking tray and put in the fridge to chill until needed.
- Remove the baking sheet and baking beans, brush the whole case with the beaten egg and bake for a further 5-10 minutes or until the case is golden and crisp. Take out of the oven and reduce the oven temperature to 180C, fan 160C, gas 4.
- Now make the filling. Melt the butter in a saucepan until it is foaming. Then add the cinnamon and sea salt followed by the golden syrup and treacle. Stir together until runny, then remove from the heat and stir in the orange zest, juice and breadcrumbs. Then add the cream and beaten eggs. Stir until thoroughly combined. Carefully pour into the pastry case.
- Brush the bat decorations with a little beaten egg and lightly place on top of the tart as decoration.
- Place the tart in the oven and bake for 35 minutes or until the filling starts to puff up. Check halfway through and cover with foil if the pastry is starting to brown too much.
- Cool the baked treacle tart in the tin for at least 30 minutes before serving*.
Come back next week as I have one more devilishly decadent treat to share...