Subj : 8/7 National I.P.A. Day 3

Subj : 8/7 National I.P.A. Day 3
To : All
From : Dave Drum
Date : Tue Aug 06 2024 05:23 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: IPA Treacle Tart
Categories: Pastry, Desserts, Citrus, Beer
Yield: 6 servings

MMMMM---------------------------PASTRY--------------------------------
250 g A-P flour; extra for
- dusting
125 g Unsalted butter; chilled,
- chopped
75 g Icing sugar
2 Egg yolks

MMMMM--------------------------FILLING-------------------------------
700 g Golden syrup
50 g Honey
250 g Breadcrumbs
1/2 Grapefruit; zest only
100 ml Red IPA
3 md Eggs
Honeycomb; broken in shards
- (opt)

To make the pastry, put the flour and butter in a bowl
and rub together with your fingertips until it resembles
breadcrumbs. Mix in the icing sugar followed by the
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.

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.

Heat oven to 200ºC/400CF (180ºC/360ºF fan) gas 6. Line
the tart with baking parchment and baking beans. Bake
blind for 20 mins. Remove the beans and parchment and
bake for 10-15 mins more until the pastry is golden and
crisp.

While the pastry is cooking, mix the golden syrup,
honey, breadcrumbs, grapefruit zest, beer and eggs
together in a large jug or bowl.

Lower oven to 160ºC/320ºF (140ºC/280ºF fan) gas 3. Use a
small serrated knife to trim the pastry edges, then fill
with the treacle mixture. Bake for 55 mins-1 hr until
golden. Scatter over the honeycomb shards before
serving, if you like.

By: Miriam Nice

Serves 8 - 10

RECIPE FROM: https://www.bbcgoodfood.com

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