I will start this post with, really, the only review you need of this recipe. After tea last night I set a small slice of this tart in front of Matilda as a little treat. After one bite she declared 'mmm nice'.
What higher praise is there than that from a toddler!
Also, it's the first time she's expressed verbally a love for anything I've baked with my own fair hands. So that was a win for yesterday.
I eagerly awaited the release of Kate from The Little Loaf's book for months and pre-ordered it from Amazon. It arrived in the post the day of the release and I have spent most evenings since browsing it on the sofa. Helen Cathcart's photography is flawless, as usual and Kate's recipes are fantastic. I have earmarked so many recipes to try and I'm confident this will be the book that I do much of my baking with Matilda from.
What better way to pass on the classics from my childhood onto her?
I am really pleased to be taking part in the blog tour for Kate's book. You can see who else is taking part here.
I have made a few recipes from the book so far, my favourite being the malt loaf. We are big malt loaf lovers in our house. A loaf can go in a day and Matilda would eat if for every meal if I let her. I made it with black tea instead of whisky - because, toddler - and it was just perfect. Highly recommended.
This tart is a brilliant twist on a treacle tart. Frankly I didn't see anything I could do to the recipe that would improve it so I made it as instructed. The only things I did differently were leaving the pastry base in the fridge overnight rather than in the freezer for one hour - just because I had to bake it in two parts due to time - and I covered the tart in foil in the oven because my oven was a little eager and almost burnt the pastry so I was conscious of it catching when I put it back in. Possibly more my pastry baking skills than my over keen oven but we learn to work together.
As I mentioned before I bought the book myself but I was very kindly sent a copy to giveaway to one of you fine folk. The giveaway is open worldwide and will end Sunday 19th July at midnight (GMT).
To enter, just leave a comment below telling me your favourite childhood treat.
- As mentioned above, if you don't have time to do it all in one go, I made the pastry and left it unbaked in the tin in the fridge for 24 hours and it was fine.
- If you don't have stale bread to hand like I did, place the slices in the oven at 150 C/300 F for ten minutes then leave to cool completely before blitzing in the food processor.
- I also made the pastry without a stand mixer as I was feeling lazy and couldn't be bothered to haul the mixer out and it was no problem.
Pear and Pecan Treacle Tart
for the pastry:
100g butter, softened
1 tablespoon caster sugar
1 egg yolk
75g plain flour
75g wholemeal spelt flour
for the filling:
115g slightly stale brown bread, crusts on
350g golden syrup
1 small pear, cored and skin-on, grated
90ml double cream
1 egg yolk
2 teaspoons lemon juice
100g pecan halves
- In a stand mixer (or by hand), beat the butter and sugar for one minute until smooth. Add the egg yolk and mix then add the flours and salt until the dough comes together in a ball. If it feels very soft, wrap in cling film and chill for 5-10 minutes in the fridge.
- Flatten the dough into a disc and from this point press it into a 23cm tart tin. This takes some dedication but it will fill the tin eventually. You do not need to have the pastry sides flush with the top, they can just come about 5-10mm away from the top of the tin. Prick the base all over with a fork and freezer for 1 hour (or leave overnight in the fridge).
- Preheat your oven to 190 C/170 C fan/375 F/gas mark 5. Place the tart tin in the oven and bake for 10 minutes. If it has puffed up slightly pressed the pastry back down with a spoon. Bake for another 12-14 minutes until lightly golden. Remove from the oven and let cool completely.Turn the oven down to 170 C/150 C/335 F/gas mark 3.
- For the filling, gently heat the golden syrup and stir in the breadcrumbs and grated pear. Remove from the heat and add the cream, egg yolk, lemon juice and salt and stir until combined.
- Pour the filling into the pastry case and top with the pecans. Bake for 50-55 minutes until golden around the edges and set in the middle. I baked mine with tin foil on top for 40 minutes and then removed it for the final ten.
- Leave to cool completely, the filling will firm up as it cools. As Kate recommends and I can attest, this tart is even better when left for 24 hours.