Nutty Treacle Tart with Crystallized Sage

This treacle tart is amazing. It's not your classic super sweet golden-syrup filling but contains proper black treacle with brown sugar and plenty of nuts. Deep, rich and satisfying, this will last for several days in your fridge. I topped the tarts with crystallized sage but this is completely optional. The sage is VERY strongly flavoured so don't go eating a whole crystallized leaf at one (unless you like the flavour of soap that is).

Makes one 20cm tart (8 large slices)

Ingredients:

For the pastry:

• 200g (1 cup) plain flour
• 120g (1/2 cup + 1tsp) cold butter
• 2 tbsp caster sugar
• 1/4 tsp salt
• 1/2 tsp white wine vinegar
• 3 tbsp ice-cold water

For the filling:

• 175g (2 cups) nuts (I used a mixture of walnuts and hazelnuts, but pecans or macadamias would be lovely also)
• 110g (2 cups) wholemeal bread, crustless
• 50g (1 cup) bran flakes
• Zest of one orange
• 120g (1/3 cup) black treacle
• 200g (10 tbsp) golden syrup
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp butter
• 100ml (2/5 cup) double cream
• 2 eggs

For the crystallized sage leaves (optional):

• 8 sage leaves
• 1 egg white
• 2 tbsp caster sugar

Method:

1. If making the sage leaves, lightly whip the egg whites until frothy. Lay the sage leaves on a wire rack and brush each side of the leaf with the egg white. Sprinkle liberally with the sugar and leave to dry. Depending on the temperature/dryness of your kitchen this can take at least 8 hours so it might be best to do this the day before you want to bake the tart.

2. Prepare the pastry by sifting the plain flour into a large bowl, and stir in the caster sugar and the salt. Chop the butter into small chunks (about 1cm cubes) and add to the bowl.

3. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.

4. Add the white wine vinegar and ice cold water and bring the dough together into a smooth ball. Try not to overwork the dough - as soon as it forms a ball, stop working. Cover in cling film and place in the fridge and chill for at least one hour (it can stay in the fridge for a few days provided it is well covered).

5. Lay out a piece of clingfilm on your counter and place the chilled dough on top. Cover with another piece of cling film and roll the dough out until it is about 5mm thick.

6. Lightly grease a loose-bottomed 20cm fluted tart tin with butter and dust with flour. Carefully transfer the dough to the tin and press into all of the corners. Leave the overhanging pastry for now. Cover with clingfilm and return to the fridge for at least half an hour.

7. Preheat your oven to 180c (160c fan)/355f/gas mark 4. Line a baking tray with baking parchment (or kitchen foil) and spread out your choice of nuts. Once the oven has pre-heated, roast the nuts for 8-10 minutes (until the nutty fragrance is wafting out of the oven). Set aside to cool.

8. Place a layer of baking parchment on the pastry dough and fill the case with ceramic baking beans, or I tend to use spare flour/rice. Bake for around 20 minutes, or until the sides of the pastry are golden brown.

9. Remove the tart case from the oven and gently remove the baking parchment with the baking beans/flour. Bake for another 8 minutes.

10. Whilst baking the tart case, prepare the filling by pouring the bread, bran flakes, and 100g of the nuts into a food processor, and blitz to a fine crumb. Stir in the orange zest.

11. In a small saucepan melt together the butter with the golden syrup and treacle, until the butter has melted and the syrup has become very loose.

12. Pour the syrup mixture over the crumbs, and combine. Add the two eggs and double cream and whisk until smooth. Finally, roughly chop the remaining 75g of the nuts and fold these through the filling.

13. Once the tart has finished cooking, remove from the oven. Trim off any excess pastry overhanging the tart case, and then carefully pour over the filling. Return to the oven for 18 minutes until it has just set.

14. Remove from the oven to cool for around 20 minutes, if you want to serve the tart warm (with some ice cream perhaps). This tart also tastes great at room temperature.

15. When ready to serve, top the slices with a crystallized sage leaf (if using).

16. Enjoy!