This festive dessert is worlds away from traditional treacle tart, for which the canon dictates shortcrust pastry. Here, I’ve used ready-made puff for a light and flaky, custard tart-style case, which helpfully means that the whole thing can be thrown together in just 30 minutes. In the filling, date and golden syrups unite for a rich, deeply flavoured set, spiked with festive ginger, clementines and cloves. Minutes to make, moments to disappear.
Spiced date, ginger and clementine treacle tart
The spiced treacle filling will still work with a more traditional homemade shortcrust pastry, if you have the time and inclination to make it. This quick, lighter version is for those who have guests arriving in 45 minutes with no pudding made.
Prep 15 min
Cook 30 min
Cool 30 min
Serves 8
180g golden syrup
200g date syrup
2 eggs
2 clementines, both zested and 1 juiced
5 cloves, finely ground
5cm piece fresh ginger, peeled and finely grated
1 tbsp double cream
150g fresh white breadcrumbs
1 x 320g pack all-butter puff pastry
Clotted cream or creme fraiche, to serve
Pomegranate seeds, to serve (optional)
Heat the oven to 200C (180C fan)/390F/gas 6. Whisk the golden syrup, date syrup, eggs, clementine zest and juice, cloves and ginger with the double cream until smooth, then stir in the breadcrumbs.
You will need a 24cm round tart tin that’s at least 3cm deep. Now for a bit of creative pastry cutting and sticking. Unroll the puff pastry into the tin – it should fit well over the base and about three-quarters of the sides, leaving a long overhang on one side and a gap to which you will need to add more pastry. Neatly cut off the overhang, then press it into the exposed side of the tin. Where the two pieces of pastry meet, there should be a roughly 1cm overlap: squash the pieces together securely. Trim all the edges with a sharp knife for a neat edge. (If you have a block of pastry rather than ready-rolled, roll it into as circular a shape as possible to fit your dish before trimming.)
Prick the pastry a couple of times with a fork, then pour in the filling and bake for 30 minutes, until the edges are golden and the filling firm with a slight give when prodded. Leave the tart to cool in the tin for at least half an hour.
This is lovely served still warm with cold creme fraiche or clotted cream. I also love it with a scattering of pomegranate seeds. You can make it in advance, though, cool and store in an airtight container for up to two days, then warm through when needed.
