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How to make a marmalade treacle tart

Just follow the steps to make this golden, sticky treat; a classic pud with a pretty citrus twist. The beautiful lattice plaiting laid across the top is guaranteed to impress the whole family, especially those with a sweet tooth.

  1. Making the pastry

    First, make the pastry. Pulse the flour and icing sugar with the salt in a food processor. Add the butter and pulse to a fine breadcrumb-like consistency, then add the orange zest. Whisk together the egg and orange juice; pour into the food processor while pulsing until it starts to clump together.

    Tip onto a clean surface; bring together with your hands. Shape into a flat disc. Wrap in clingfilm; chill for 30 mins. Cut off one-third of the pastry; rewrap and return to the fridge.

    Roll out the remaining two-thirds on a lightly floured surface to the thickness of a pound coin, then press into a 23cm loose-bottomed tart tin (about 3.5cm deep). Trim around the tart tin to cut away excess pastry. Prick the base all over with a fork; chill for 20 mins.

    Preheat a baking sheet in the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper and fill with baking beans. Blind- bake on the preheated baking sheet for 20 mins. Remove the paper and beans, then bake for 5 mins more.

  2. Plaiting the pastry

    Roll out the remaining one-third pastry to the thickness of a pound coin and into a square of about 30cm. Using a ruler and a sharp knife, cut out 2 x 2cm-wide strips and 12 x 1cm-wide strips. Use 9 of the 1cm-wide strips to make 3 plaits. To plait, place 3 of the 1cm strips vertically, close together.

    Working from the outside, lift 1 strip of pastry over the central strip, moving the central strip aside. Alternate from left to right, keeping an even tension until the plait is formed, then transfer to a lined baking sheet. Cover; chill until needed.

    Plaiting the pastry
  3. Building the lattice

    Meanwhile, warm the syrup, marmalade and ginger in a large saucepan until smooth and just starting to bubble. Set aside to cool for 5 mins, then slowly whisk in the eggs and cream. Add the oats, breadcrumbs, lemon zest and juice. Reduce the oven to gas 4, 180°C, fan 160°C.

    First arrange all the vertical strips of pastry, leaving plenty of overhang. Weave the horizontal strips, one at a time, from one side of the tart to the other, alternating laying them over and threading them under the vertical strips.

    Building the lattice
  4. Finishing the lattice

    Pour the filling into the pastry case. Working quickly, lay the pastry strips and plaits over the filling, weaving in and out. Bake the tart with the lengths of the lattice strips hanging over the tart tin, as the pastry may shrink while baking.

    Finishing the lattice
  5. Glazing the tart

    Brush the edge of the pastry case and all decorations with beaten egg yolk. Glazing the pastry with egg yolk before baking will ensure an even, golden finish and shine.

    For more wow-factor, melt an extra 1 tbsp marmalade in a saucepan over a low heat: brush over the baked tart for a super-glossy finish.

    Glazing the tart
  6. Baking the tart

    Bake for 30-35 mins until golden and crisp. Once cooked, trim away the excess pastry with a sharp knife.

    Leave in the tin for 15 mins to cool before carefully removing then enjoy your tart.

    Baking the tart
  7. Ingredients

    Here's all you need to make this delicious dessert. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    400g golden syrup
    4 tbsp fine-cut orange marmalade
    ¼ tsp ground ginger
    2 eggs, lightly beaten
    3 tbsp single cream
    50g rolled oats
    100g freshbreadcrumbs
    1 lemon, zested, plus 2 tsp juice

    For the pastry
    320g plain flour
    65g icing sugar
    ¼ tsp salt
    170g cold unsalted butter, cubed
    1 orange, zested, plus 2 tbsp juice
    1 egg, plus 1 yolk

    Serves 12 | Takes 1 hr 45 mins plus chilling

    Get ahead:
    Both the uncooked pastry and the baked tart can be frozen. To freeze the
    pastry, make up to the end of step 1. Wrap tightly in foil and clingfilm, then freeze for up to 3 months. Defrost overnight in the fridge before using. To freeze the whole tart, leave to cool completely, then (still in the tin) wrap in clingfilm and foil. Freeze for up to 3 months. Thaw at room temperature for 1 hr, then bake at 180°C for 15-20 mins until piping hot throughout.

    Freezing and defrosting guidelines
    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

    Each serving contains

    • Energy

    • Fat

      12g 17%
    • Saturates

      6g 30%
    • Sugars

      36g 40%
    • Salt

      0.5g 8%

    of the reference intake
    Carbohydrate 60.5g Protein 5.8g Fibre 1.5g