All of my recipe to-do lists at the moment seem to be filled with pies and tarts which is why you’re getting such an influx of them from me at the moment.
This recipe is a mish mash of Pecan Pie from across the way and a traditional British Treacle tart. It seemed to make complete sense to me to combine the best bits about both recipes for an ultimate sweet treat.
The actual recipes if you look at them are quite similar bar swapping the nuts and breadcrumbs around. The American recipe calls for dark molasses or corn syrup instead of our traditional golden syrup which I used here. However, I gave a nod to the intensely treacly flavour of the dark molasses by adding a smidge of black treacle which adds depth to the sweetness, giving our treacle tart a bit of backbone.
I also swapped half of our breadcrumbs for some roughly chopped pecans which gives the tart more texture and a flavour instead of boring bland breadcrumbs. Except that the breadcrumbs I’ve used are neither boring nor bland as I’ve taken a leaf out of several clever chef’s playbook and used brioche breadcrumbs. They are softer, sweeter and a hell of a lot more buttery.
Finally I’ve finished the tart filling off with a splash of lemon juice to cut through the richness and a tweak of vanilla extract just like they do in Pecan Pies.
This tart really is the ultimate, delicious warm with cream or at room temperature by itself as a mid-afternoon pick me up.
Pecan Treacle Tart
For the pastry:
270g plain flour
100g unsalted butter, fridge cold
100g caster sugar
pinch of salt
1 egg + 1 egg yolk
1 egg, lightly beaten for the egg wash
For the filling:
360g golden syrup
40g black treacle
pinch of salt
150ml double cream
1 tbsp lemon juice
½ tsp vanilla
100g brioche breadcrumbs
75g pecans, toasted then roughly chopped plus extra for decorating on the top
- To begin with make your pastry. Take the butter out of the fridge and slice very finely with a sharp knife, then place in a large mixing bowl with the flour.
- Tear the butter up and coat thoroughly with the flour, then begin to rub gently between your fingertips until you reach very rough breadcrumbs, don’t take it too fine. It should take less than 5 minutes.
- Add the sugar, salt, egg and egg yolk then bring together into a dough. Tip it out onto the work surface and press together to form a ball. Wrap in baking parchment and chill in the fridge for 30 minutes.
- Meanwhile make the filling. Warm the syrup and black treacle with the salt, then tip into a large mixing bowl.
- Whisk in the double cream, then the egg.
- Add the breadcrumbs and the pecans, lemon juice and vanilla then set aside.
- Pre-heat the oven to 170°C.
- Remove the pastry from the fridge and roll out until it is about 3mm thick. Line the pastry into the bottom of the tin. The tin I used was 35cm x 11cm.
- Place some greaseproof paper on top of the pastry then pour baking beans on top.
- Place in the oven for 15 minutes to blind bake. Remove the baking beans, brush with the egg wash then place back in the oven for a further 5 minutes.
- Turn the oven down to 160°C.
- Stir the treacle mixture, then pour into the pastry. Place in the oven and bake for 35-40 minutes until the filling has set. Allow the tart to cool in the tin before cutting.