Deliciously Indulgent Salted Maple Treacle Tart Recipe by Benjamina Ebuehi | Perfect for Baking Enthusiasts

Despite its reputation for being excessively sweet, the treacle tart possesses an irresistible quality that keeps drawing you back for another bite. By substituting some of the golden syrup with maple syrup and adding a hint of salt, the flavor becomes more complex, avoiding monotony. This delectable dessert is best enjoyed warm after a hearty Sunday lunch, paired with a generous serving of chilled cream for the ultimate comforting treat.

Salted Maple Treacle Tart

Preparation Time: 10 minutes
Chilling Time: 2 hours or more
Cooking Time: 1 hour 10 minutes
Serves: 10-12

For the pastry
200g all-purpose flour, plus extra for dusting
2 tsp granulated 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 cream, for serving

Begin by combining the flour, sugar, butter, and a quarter-teaspoon of salt in a bowl. Use your fingers to rub the butter into the mixture until it resembles fine breadcrumbs.

Create a well in the center and add a tablespoon of cold water. Use a table knife to stir, adding another tablespoon of water as needed if the mixture appears dry. Bring the dough together with your hands, then wrap it in clingfilm and refrigerate for two to three hours.

Preheat the oven to 190C (170C fan)/375F/gas 5. On a lightly floured surface, roll out the pastry into a 4-5mm thick circle and use it to line a 23cm tart tin. Trim the edges, line the inside of the pastry case with greaseproof paper, and fill it with baking beans. Bake for 15 minutes, then remove the beans and paper and return the tart to the oven for an additional 15-20 minutes, until the pastry is dry to the touch and the edges are lightly browned. Remove the pastry from the oven and reduce the heat to 170C (150C fan)/335F/gas 3½.

For the filling, combine the maple syrup, golden syrup, butter, and half a teaspoon of salt in a small saucepan. Heat the mixture until the butter melts, ensuring it doesn’t boil. Remove from heat, let it cool for a few minutes, then stir in the beaten egg and cream. Add the breadcrumbs and cinnamon, ensuring everything is well coated. Pour the mixture into the pastry case and bake for 20-25 minutes, until there is no longer any wobble. Serve the tart warm with a dollop of cold cream.