Chef’s Recipe: Treacle Tart by Marcus Wareing

Celebrated chef Marcus Wareing shows you his take on the classic sticky sweet tart, a great way to finish off a meal or to have with a cup of tea in the afternoon.

Serves 8

METHOD

Begin by making the pastry. Cream the butter with the icing sugar in a food processor or with an electric mixer until pale and fluffy. Mix in the egg, then fold in the flour and salt. Shape into a ball and wrap in clingfilm, then place in the fridge to rest for 25 minutes. Roll out the pastry 3mm thick to fit a 25cm tart tin that is 4cm deep. Transfer the pastry to a tray and return to the fridge to rest for 20 minutes. Line the tin with the pastry, taking care not to stretch it; reserve the pastry trimmings. Return to the fridge to rest again for 20 minutes.Preheat the oven to 180°C/350°F/gas mark 4. Line the tart case with baking parchment and fill with baking beans, then bake blind for 30 minutes. Remove the beans and paper, and patch up any holes with the pastry trimmings. Bake for a further 10 minutes. Remove from the oven; leave the oven on. Heat the syrups, then remove from the heat and add all of the other filling ingredients. Set aside for 10 minutes, then pour into the tart case. Bake for 20-25 minutes, until just set in the centre. Serve warm or cool.

INVITATION TO GILBERT SCOTT

Alternatively, book a table after the lock-down and try some of Marcus’ creations first hand at The Gilbert Scott. Dine with the Luxury Restaurant Club and members and their guests (up to a party of 4) receive a complimentary ‘1873’ cocktail in the restaurant, see details. The 1873 cocktail contains Bombay Sapphire, apple, cranberry and rhubarb. Download the Luxury Restaurant Guide free app here and follow steps to join club.

The Gilbert Scott, St Pancras Renaissance Hotel, Euston Road, London, NW1 2AR