Panettone Treacle Tart
By Victoria Glass
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Easy
What do you get when you inject a British classic with a touch of Italian elegance? La Dolce Vita, of course!
Short, buttery pastry, fragrant with cinnamon, encasing a sticky, citrus filling, studded with all the delicious nubbly bits from a panettone. This is a crowd-pleasing dessert that is wonderful served with a dollop of clotted cream or crème fraiche. Leftover panettone has never looked so good.
Ingredients for the pastry Serves: 8
- 100g of unsalted butter
- 80 g icing sugar, sifted
- 200g plain flour, sifted
- 1 vanilla pod, seeds scraped out
- ½ tsp ground cinnamon
- 2 medium egg yolks
- A pinch of salt
- 1 tbsp. of milk
- 1 egg white
Ingredients for the filling
- 50g butter
- 300g golden syrup
- 100g honey
- 50ml double cream
- Finely grated zest and juice of 1 orange
- 1 egg
- 1 egg yolk
- 150g leftover panettone or filone
- ¼ tsp fine sea salt
Method for panettone treacle tart
- First make the pastry dough: put all the ingredients, except the milk and egg white, in a food processor and blitz until your mixture resembles breadcrumbs. Add the milk and blitz again until the pastry starts to form a dough, but don't overwork it. Wrap the dough and place in the fridge for at least half an hour.
- Preheat your oven to 180°C (160°C Fan).
- Once the pastry has rested, roll it out to approx. 2.5mm thick and line a 20cm tart tin.
- Leave the tart case to chill again in the fridge for 20 minutes, line with baking parchment (it is easier if you scrunch up the paper first) and tip in baking beans or uncooked rice. Blind bake the pastry case for 20 minutes.
- Remove the tin from the oven, remove the baking beans and parchment, brush the pastry base with a little whisked egg and pop it back in the oven for 5 minutes.
- To make the filling, first blitz the panettone in a food processor (or alternatively you can grate it) to make crumbs. Melt the butter, syrup, and honey together in a pan over a medium heat. Take the pan off the heat and stir in the remaining ingredients. Pour the mixture into the tart case and bake for 25minutes.
- Reduce the oven temperature to 140°C (120°C fan) and bake for a further 55 minutes, or until set, but with a slight wobble in the centre.
- Leave the tart to cool completely before removing it from its tin and slicing.
Shop all baking ingredients, and try our beetroot and rye tart.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
