Olive Magazine

Tom Kerridge's brioche treacle tart

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 6-8

This is Tom Kerridge's twist on a family favourite. Brioche is a really simple edition, but it makes a richer version of this British classic that everyone will enjoy.

Nutrition:
NutrientUnit
kcal437
fat14.2g
carbs74g
fibre1.3g
protein4.4g
salt0.7g
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Bake this brioche treacle tart, then check out our easy treacle tart, ultimate treacle tart and gypsy tart.

Ingredients

  • 225g plain flour
  • 110g butter
  • 40g caster sugar
  • 1 small egg, beaten

filling

  • 450g golden syrup
  • 90g whizzed to make breadcrumbs in a food processor brioche
  • ½ tsp ground mace
  • ½ tsp ground nutmeg
  • 1 lemon, zested

Method

  • STEP 1

    In a food mixer, whizz the flour, sugar and butter and bring together until it looks like breadcrumbs. Add enough egg to bring together to form a pastry. Remove and chill for at least 1 hour before using.

  • STEP 2

    Heat the oven to 190c/fan 170c/gas 5. Line a 20cm tart ring or tart tin with the sweet pastry. Fill with baking paper and baking beans and bake blind for 10 minutes. Take out the beans and paper and cook for another 5 minutes.

  • STEP 3

    In a mixing bowl, stir all the filing ingredients together then pour into the tart case. Put the tart back into the oven and bake for a further 25 minutes. Remove from the oven and leave to cool. Serve slices with a dollop of crème fraîche.

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