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Hot cross bun treacle tart recipe

5 ratings

If you fancy some Easter baking, why not try this hot cross bun treacle tart recipe this weekend. Treacle tarts are classically made with plain white breadcrumbs, but here blitzed up hot cross buns fill the tart with spiced, fruity flavour for a fun Easter mash-up. Decorate with a pastry cross for a clue to what's inside and serve with a dollop of créme fraîche. See method

Serves 8
25 mins to prepare and 35 mins to cook, plus chilling and cooling
506 calories / serving
Vegetarian

Ingredients

butter, for greasing
375g pack ready-rolled shortcrust pastry
1 egg, beaten
4-pack Tesco Finest hot cross buns, torn into pieces
425g golden syrup
1 orange, zested and juiced
1 tsp mixed spice
crème fraîche, to serve

Each serving contains

Energy
20kj
506kcal 25%
Fat
17g 24%
Saturates
7g 34%
Sugars
50g 56%
Salt
0.7g 12%

of the reference intake
Carbohydrate 84.2g Protein 6.7g Fibre 2.8g

Method

Line a greased 20cm loose-bottomed tart tin with the pastry and trim to fit (set aside the pastry trimmings). Prick the base several times with a fork.

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Dust a rolling pin with flour. Roll the pastry trimmings into a ball, then place on a piece of clingfilm and roll out to a 3mm thick, roughly shaped rectangle at least 28 x 6cm (you will trim it later). Brush with some of the beaten egg. Transfer the pastry to the fridge to chill for at least 15 mins. Preheat the oven to gas 5, 190˚C, fan 170˚C.
Put the hot cross bun pieces in a food processor and blitz to fine crumbs.
Put the golden syrup in a pan and heat gently until melted and just bubbling at the edges. Remove from the heat. Stir in the hot cross bun crumbs, remaining egg, the orange zest and juice, and mixed spice.
Tip the syrup mixture into the pastry case and level the surface.
Cut the rectangle of pastry into 2 27 x 2.5cm strips and lay over the tart in a cross shape. Gently press on the pastry at the edges to fix in place but do not trim at this point – leave the overhang to allow for any possible shrinkage in the cross.
Bake for 35 mins. Allow to cool in the tin for at least 10-15 mins before serving. Serve warm or cold with a dollop of crème fraîche.