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
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