There's a distinct nip in the air here in Devon although the sun is still shining. What could be better on a golden autumn evening than a lovely treacle tart and clotted Devonshire cream? This one includes IPA (India Pale Ale) which creates depth to the flavour.
Here's my tried and tested recipe. You don't, of course, have to have it with clotted cream, custard is a family favourite too!
250g plain flour
125g chilled and chopped unsalted butter
75g icing sugar
2 egg yolks
700g golden syrup
½ grapefruit, zest only
3 medium eggs
1 Put flour and butter in a bowl and rub together with fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the egg yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.
2 Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.
3 Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans and bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.
4 While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.
5 Lower oven to 160C/140C fan/gas 3. Trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden.
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