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Apple & treacle tart

Method

  • Preheat oven to 160°C fan forced (180°C normal). 
  • Spray a 24-28 cm flan tin with oil and line with pastry in one layer. Then place sheets of kitchen foil on top and fill with a decent amount of dried beans or rice. Carefully place the tin on a hot baking tray and cook in the oven for about 10 mins until the pastry is golden. Remove and set aside to cool. 
  • When ready, gently cook the white sugar and water in a heavy-bottomed non-stick pan until it reaches 165°C and is caramelised. Then stir in 100 ml cream and briefly cook. 
  • Carefully add the apples with the cinnamon. Toss well and gently cook until soft, but not mushy, adding a little water if the caramel is hardening. 
  • At the same time, gently bring the treacle with the remaining cream, the butter and vanilla just to the boil, stirring with a wooden spoon now and again. Set aside to cool a little. 
  • Whisk the eggs with the brown sugar until well combined. Then add the flour and whisk well, before mixing in the breadcrumbs and lemon juice. 
  • Turn the oven temp. down to 120°C fan forced (140°C normal). 
  • Arrange the apples, in one layer, in the base of the pastry and place the tin on a baking sheet lined with baking paper. 
  • Add any apple caramel liquid to the sauce and then slowly pour this into the egg mixture, continually whisking, being careful not to cook the eggs. Then pour the custard over the apples to fill the tart and cook in the oven for about 45 mins until set. 
  • Serve hot or at room temperature with a good dollop of double cream or ice cream on the side. 
  • Emma Mackay – Australian pastry chef

Ingredients

  • cooking oil spray
  • 1-2 shortcrust pastry sheets
  • 1 cup white sugar
  • 1 cup water
  • 350 ml cream
  • 4 Granny Smith apples, peeled, cored & quartered
  • a good pinch of ground cinnamon
  • 200 gm treacle
  • 125 gm unsalted butter
  • a dash of vanilla extract
  • 5 large eggs
  • 200 gm brown sugar
  • 1 tbsp plain flour
  • 100 gm packet breadcrumbs
  • a squeeze of fresh lemon juice
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm