Grapefruit + ginger treacle tarts
Made with
Pure Sea Salt
Pure Sea Salt
Treacle tart is one of life’s pleasures and these pleasing little tarts make an excellent alternative to a mince pie for any mince pie haters. There aren't any at our house, thank goodness.
This recipe pairs the classic flavours of ginger and grapefruit and sets them against the richness of golden syrup and a crisp, buttery pastry. Recipe found in our well-loved cook book Sea Salt: A perfectly seasoned cookbook.
Ingredients
- For the pastry
- 250g/9oz plain flour
- ½ tsp finer flaked sea salt
- 140g/5oz butter, chilled and cut
- into cubes
- 2 tbsp icing sugar, sifted
- 2 medium egg yolks
- 1–2 tbsp ice-cold water
- For the filling
- 400g/14oz golden syrup
- 2 balls stem ginger in syrup, finely
- chopped
- 50ml/1¾fl oz ginger syrup
- Finely grated zest of 1 red or ruby
- grapefruit
- 2 medium eggs, lightly beaten
- 100g/3½oz white or brown
- breadcrumbs
- Flaked sea salt, to finish
Method
- To make the pastry, sift the flour into a large bowl, add the salt and rub in the butter until it looks like breadcrumbs. This can be done by hand or in a food processor. Stir in the icing sugar, then add the egg yolks and water and mix until the dough comes together, adding more water, a little at a time, if needed. Form the pastry into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- Once the pastry is chilled, roll it out to about 5mm/¼in thick. Use a cutter just larger than the indentations of the tin, to cut out rounds and fill the holes of a 12-hole non-stick muffin tray. Line with baking paper, cover and chill for 30 minutes.
- Meanwhile, preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Cover the pastry with round of baking paper and fill with baking beans, then blind bake in the oven for 10 minutes. Remove the beans and paper and bake for another 5–10 minutes until the pastry is golden brown. Remove from the oven and reduce the oven temperature to 160°C/140°C fan/325°F/Gas 3.
- To make the filling, put all the filling ingredients into a large bowl and mix well until combined. Pour the filling into the pastry cases and bake for 35–40 minutes until the filling is just set. Leave to cool to room temperature, then scatter over a few flakes of sea salt before serving.
