Treacle Tart with Brown Sugar Walnut Crust

Treacle Tart with Brown Sugar Walnut Crust

Ingredients

Walnut Crust :

• 3⁄4 cup (3 ounces) walnuts, toasted
• 1⁄4 cup brown sugar, packed
• 1 cup all-purpose flour
• 1⁄ 8 teaspoon ground cinnamon
• 1⁄4 teaspoon fine sea salt
• 8 tablespoons(1 stick) butter unsalted, cut into 1⁄ 2-inch pieces, chilled
• 1 large egg, beaten
• 1⁄ 2 teaspoon vanilla extract

Filling :

• 1 lemon
• 1 cup golden syrup
• 3 tablespoons all purpose flour
• 1 teaspoon ground ginger
• Brown Sugar Whipped Cream for serving (see recipe here)

Cooking Instructions: 

The Crust: 

1. Pulse the walnuts and 2 tablespoons of the brown sugar in a food processor fitted with the metal chopping blade until the nuts are finely chopped but not oily. 
2. Measure out and reserve 1⁄2 cup of the walnut mixture for the filling. Leave the remaining walnut mixture in the food processor.
3. Add the flour, remaining 2 tablespoons of brown sugar, the cinnamon, and the salt to the food processor and pulse briefly to combine. 
4. Add the butter and pulse until the mixture resembles coarse crumbs. 
5. Mix together the egg and vanilla in a small bowl. 
6. With the machine running, add the egg mixture through the feed tube and process just until the dough comes together. Do not overprocess. 
7. Shape the dough into a thick disk and wrap in plastic wrap. 
8. Refrigerate until chilled, at least 2 and up to 12 hours.
9. Roll out the dough on a well-floured work surface into a 1⁄ 8-inch-thick round. Fit into a 91⁄2-inch tart pan and trim the dough flush with the edge of the pan. 
10. Line the dough with parchment paper. Refrigerate while preheating the oven.
11. Position a rack in the bottom third of the oven and preheat to 375°F. Top the parchment paper–covered dough with aluminum pie weights or dried beans. Place the pan on a baking sheet. 
12. Bake until the edges of the dough are lightly browned, about 15 minutes. Remove the baking sheet with the pan from the oven. Remove the paper with the weights. Lower the oven temperature to 350°F.

The Filling: 

1.  Grate the zest from the lemon and squeeze 1 tablespoon of lemon juice. 
2. Heat the golden syrup in a small saucepan over low heat, just until it is more fluid. 
3. Mix the reserved walnut mixture with the flour, and stir into the saucepan, along with the lemon zest and juice, and the ginger. 
4. Pour into the tart shell. Return to the oven and bake until the filling is browned and bubbling, 25 to 30 minutes. Transfer to a wire cake rack and let cool. Cut into wedges and serve.