Despite being notoriously sweet, there’s something about a treacle tart that keeps you coming back for more. Swapping out some of the golden syrup for maple syrup and upping the salt adds so much more depth in flavour, making it all a bit less one-note. Serve this while it’s still warm after Sunday lunch, with a very generous pour of cold cream for a proper comforting pud.
Salted maple treacle tart
Prep 10 min
Chill 2 hr+
Cook 1 hr 10 min
Serves 10-12
For the pastry
200g plain flour, plus extra for dusting
2 tsp caster sugar
125g unsalted butter
Salt
For the filling
280ml/g maple syrup
80g golden syrup
50g salted butter
1 egg, beaten
2 tbsp double cream
120g brown breadcrumbs
¼ tsp cinnamon
Cold cream, to serve
Put the flour, sugar, butter and a quarter-teaspoon of salt in a bowl, then rub in the butter with your fingers until the mixture looks like fine breadcrumbs.
Make a well in the centre and drop in a tablespoon of cold water. Use a table knife to stir, adding another tablespoon of water if the mix looks dry. Use your hands to bring the dough together, then wrap in clingfilm and chill in the fridge for two to three hours.
Heat the oven to 190C (170C fan)/375F/gas 5. On a lightly floured surface, roll out the pastry into a 4-5mm-thick circle, then use it to line a 23cm tart tin. Trim the edges, then line the inside of the pastry case with a sheet of greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper, and return to the oven for 15-20 minutes, until the pastry looks dry to the touch and the edges are lightly browned. Take the pastry out of the oven, then turn down the heat to 170C (150C fan)/335F/gas 3½.
To make the filling, put the maple syrup, golden syrup, butter and half a teaspoon of salt in a small saucepan and heat until the butter melts – don’t let it come to a boil. Take off the heat, leave to cool for a few minutes, then mix in the beaten egg and cream. Stir in the breadcrumbs and cinnamon, making sure everything is well coated, then pour into the pastry case and bake for 20-25 minutes, until there’s no more wobble. Serve warm with a splash of cold cream.
