Marmalade & Treacle Tart

Back here again with another spring/Easter recipe for us to tuck in to! This Marmalade & Treacle Tart from a Tesco recipe is the perfect blend of sweet and sticky marmalade and golden syrup with a rich and flaky tart pastry, that will fit just right on your Easter Sunday menu! This cake is fairly simple to make as long as you’ve got a food processor to whizz the tart pastry together super quick, I had to buy quite a lot of the ingredients as I didn't already have them in so it was kind of an expensive one (the first 3 easter posts I've done cost me at least £8 a recipe!) but this was a simple one to put together and the tart made a real change from super sweet Easter bakes. Looks-wise this definitely isn’t perfect, the original recipe had a plaited pastry across the top but I really did try my best and just couldn’t get the hang of it so this is what we got instead. I also had quite a lot of leftover pastry so I was able to make some adorable sweet-shaped biscuits to go with the tart! 

Ingredients 

Serves 8 

400g Golden Syrup 
4 tbsp Fine-cut Marmalade 
1/4 tsp Ground Ginger 
2 Eggs, beaten 
3 tbsp Single Cream (I use half the amount of double cream and it came out fine) 
50g Oats 
100g Breadcrumbs 
1 Lemon, zest, and juice of half 

Pastry:

320g Plain Flour 
65g Icing Sugar 
1/4 tsp Salt 
170g Unsalted Butter, cold 
1 Orange, zest, and juice of half 
1 Egg (plus 1 more for an egg wash on top of the pastry) 




We are going to make the pastry first, so pulse the flour, salt, and icing sugar together in a food processor until you have a grainy powder. 


Add the cold butter and orange zest into the bowl and whizz until it breaks down into a light breadcrumb texture. 


Whilst that's whizzing, whisk together the egg and orange juice and pour this in whilst the food processor is still on and you should see it start to clump together into a loose pastry. 


Tip the pastry out onto a clean and lightly floured surface, then begin to gently bring together until the pastry is smooth. Shape into a flat disc, wrap it up in some foil and then leave in the fridge to chill for about 30 mins.


Once chilled, cut a third of the pastry off and leave that in the fridge again. Roll out your remaining pastry to the thickness of a pound coin. 



Now, flatten the pastry inside a tart tin (I don’t have one of those so I just used a 7” cake tin), making sure the pastry is even all the way around, then trim off any excess on the edges with a knife. 


Prick the pastry with a fork all over the base then chill in the fridge for 20 mins and preheat your oven to 200C/ 180 Fan/ Gas Mark 6.


Once chilled, wrap the pastry in foil, place the baking/tart tin on a baking tray, and blind bake (this means baking the pastry without a filling) for 20 mins, after that, take the foil off the top and let it bake for another 5 mins to golden slightly. 



At this point, I realised I had a lot of leftover pastry, I'd tasted it and it had a nice orange/citrus flavour so I just stamped out as many cookies as I could using a little sweet-shaped cookie cutter and then baked them in the oven on the same heat as the tart case for about 10 mins, of course, you don’t have to do this but it saves a lot of waste, and you have some cute biscuits to snack on too! 


Now, take your last third of pastry out of the fridge and roll this out to the thickness of a pound coin on a lightly floured surface. 


Here is where the pastry topping fell apart for me. I’ll explain the actual way to do it…and then how I did it. Cut out 2 x 2cm wide strips and 12 x 1 cm wide strips. You can plait the 1 cm wide strips into 3 or 4 pastry plaits and then weave these in and out of the larger 2 cm strips when you come to top the tart. I REALLY tried to plait the pastry, but my brain wasn’t having it so I just laid them out in straight lines overlapping each other on the tart…it’s nowhere near as pretty but it’ll do. Once you have your pastry the way you want it, keep it on a lightly floured tray and chill in the fridge until you need it. 


Now we’re finally onto the filling! Heat the golden syrup, marmalade, and ginger in a small saucepan on low heat until smooth and the liquid starts to bubble. Once melted, take it off the heat and set it aside to cool for between 5-10 mins. 


Once it's cooled a bit, slowly whisk in the eggs and cream until fully combined, then add in the oats, breadcrumbs, lemon zest, and juice and keep whisking until you have a thick, smooth filling that's caramel in colour. You can now turn your oven down 180C/ 160 Fan/ Gas Mark 4.


In this next bit, you have to work a little quickly so the pastry top doesn’t stick to the filling. Pour the filling into your tart case then lay the pastry over the top. Take an egg and whisk it in a mug then gently wash the egg over the pastry top (I messed up a little here because the pastry is SO fragile, the egg wash didn't really move around, so only use a small amount as it won't brush very far). Don’t worry about trimming the pastry around the edge as sometimes the pastry shrinks in the oven, you can always trim it once the tart is out of the oven. 



Bake in the oven 30-40 mins until the filling looks spongy and golden and the pastry is crisp. Leave it in its tin for about 15-20 mins to cool then carefully trim off any pastry that might be hanging over before carefully removing it from the tin. 


I think next time I might use some melted marmalade and stick these sweet-shaped biscuits onto the tart itself once it comes out of the oven because they look so cute together! I have to be honest, I’m not overjoyed with this bake but I want you to see the good and the bad so that hopefully one day I can make this again and it’ll look amazing. It actually tasted great, I'm not the biggest fan of marmalade but mixed with the golden syrup it's a really good combo of tart and sweet, and even though my pastry didn't look the best I was really happy with how it baked, it all stayed together and is even crisp and dry on the bottom! 
This might be something you tackle if you are a bit more confident with pastry as its a pretty long process and dependant on how you do the topping it could get a little difficult, but I think the overall idea of a marmalade and treacle tart is a really nice thing to put on the Easter dinner table alongside some thin custard/cream! 
If you’ve got the time then give it a go, it can’t look any worse than mine! 

Happy Easter, 

H x 

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