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Treacle & apple tart with porter

Treacle & apple tart with porter

Diana Henry's treacle tart includes Bramley apple purée stirred through the filling.

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  • Serves8
  • CourseDessert
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluschilling

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  • 250g plain flour, plus extra for rolling
  • 125g butter, cold and cut into cubes
  • 50g icing sugar
  • 2 British Blacktail Free Range Large Egg yolks (freeze the whites for something else)

For the filling

  • 2 large Bramley apples, peeled, cored and coarsely grated
  • 100ml Fuller's London Porter 5.4% Ale Single Bottle
  • 125g soft white fresh breadcrumbs
  • 1 unwaxed lemon, finely grated zest, juice of ½
  • ½ orange, finely grated zest
  • 250g golden syrup
  • 50g butter
  • 3 tbsp double cream, plus extra to serve
  • 2 British Blacktail Free Range Large Eggs, lightly beaten


  1. Whizz the flour, butter, icing sugar and a pinch of salt in a food processor until you have a mixture that looks like gravel. Add 1 egg yolk and whizz again. The pastry should come together in a ball. If it doesn’t, add the second yolk. Shape the pastry into a disc. Wrap and put in the fridge for about 45 minutes.

  2. Have a shallow 25cm fluted tart tin with a removable base ready. Roll out the pastry in a circle on a lightly floured piece of baking parchment. It needs to be about 5cm bigger than the tin, so about 30cm across.

  3. Using the paper to help you, line the tin with the pastry, pushing the pastry into the sides all the way round. Cut off the excess pastry and put the tart case in your freezer – or the coldest part of your fridge – for 30 minutes

  4. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in. Fill the case with crumpled baking parchment and baking beans and blind bake the pastry for 10 minutes. Remove the beans and paper and bake for 7 minutes more, or until pale golden. Take the tart case out of the oven and leave to cool. Lower the heat to 190ºC, gas mark 5.

  5. For the filling, put the apples into a saucepan with the porter. Bring to a simmer and cook until the porter reduces by about ½, 7 minutes or so. If the apples haven’t collapsed, cook for a little longer. Put this in a bowl with the breadcrumbs, both citrus zests and lemon juice.

  6. Gently heat the golden syrup with the butter and a pinch of salt. Leave to cool, then whisk in the cream and eggs and mix with the rest of the filling. Pour the filling into the tart case. Bake for 30 minutes, or until the filling seems just set when you press the centre carefully with your index finger. The surface should be deep gold in colour. If pastry edges brown a little quickly, cover loosely with foil. The filling will continue to cook in the

Cook’s tip

If you have a 23cm tart tin, use that instead and cook the tart for up to 40 minutes until set, as above.


Typical values per serving when made using specific products in recipe


2,264kJ/ 540kcals



Saturated Fat












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