Salted honey treacle tart recipe

Method

1. Mix the flour and sugar in a bowl with a pinch of salt. Rub in the butter with your fingertips until sandy and resembling breadcrumbs. Use a cutlery knife to stir in 2-3 tbsp cold water to bring the mixture into a dough, then shape into a disc and wrap in clingfilm. Chill for at least 20 mins.
2. Meanwhile, heat the honey, syrup and treacle in a pan over allow heat until melted. Remove from the heat and stir in the rest of the filling ingredients; set aside to cool and thicken.
3. Preheat the oven to gas 5, 190°C, fan 170°C and grease a 23cm fluted tart tin. Roll out the pastry on a lightly floured surface to 3mm thick, then put in the tin, pressing into the corners and sides. Leave 3cm of excess pastry overhanging; trim the rest
4. Prick the base all over with a fork. Line with baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and bake for 10-15 mins until pale golden and sandy. Use a sharp knife to trim the overhanging pastry.
5. Spoon the honey mixture into the pastry, spreading evenly but not pressing down. Bake for 30 mins or until golden and crusty. Scatter with a pinch of sea salt. Serve with cream or ice cream, if you like.

• Tip: You can use ready-rolled shortcrust pastry or make it dairy-free by swapping the butter for a dairy-free block. No baking beans? Use rice or dried beans.

• See more Tart recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.