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Pear and Sloe Treacle Tart

An adaptation on the traditional treacle tart that is a little less sweet and uses some foraged goodies!
Prep Time 1 hr 30 mins
Cook Time 35 mins
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Traditional
Servings 12

Equipment

  • Food Processor (optional)

Ingredients
  

Sloe Syrup

  • 500 g Sloes
  • 400 g Dark brown sugar
  • 250 ml Water

Pastry

  • 130 g Plain Flour
  • 50 g Wholemeal Flour
  • 60 g Oatmeal
  • 120 g Salted Butter (replace with vegan butter to make recipe vegan)

Filling

  • 200 ml Sloe Syrup
  • 200 ml Golden Syrup
  • 75 g Breadcrumbs
  • 75 g Oats
  • 2 Eggs (Use egg replacement for vegan recipe - See plantain egg post on my blog)

Toppings

  • 2 Pears (thinly Sliced)
  • 1 tbsp Demerara Sugar

Instructions
 

Sloe Syrup

  • Thoroughly wash the Sloes
  • Add all the ingredients to a pan and simmer for 45 minutes
  • Using a fine mesh sieve separate the syrup, slightly mashing the berries in the sieve to help the syrup pass through

Making the Pastry (skip to step 5 if you are using shop brought pastry)

  • Add flours and oatmeal to a bowl with the butter (cubed)
  • Mix with fingers, squeezing and separating gently until the mixture resembles a breadcrumb texture
  • Add 1 dps of cold water and form into a ball
  • Wrap in clingfilm and chill in fridge for 30 minutes
  • Sprinkle flour on your rolling surface and roll the pastry to approximately the thickness of a £1 coin
  • Place in a round flan tin approximately 20cm across
  • Using baking beads, lentils or rice as a weight, fill the pie and bake at 150°C for 15 mins

Making the filling

  • Add both syrups to a pan and gently heat
  • Make the breadcrumbs by lightly toasting the bread and adding to a food processor. Again to make this process easier, pre-made breadcrumbs can be purchased.
  • Add breadcrumbs and oats and mix until combined
  • Whisk eggs and add to the mixture

Making the Tart

  • Add the filling to the crust
  • Peel and finely cut the pears into slices and arrange in a pattern on top of the pie
  • Sprinkle the demerara across the surface of the tart
  • Bake at 150°C for 35 minutes until the pie has fully set
  • Enjoy hot or chilled with ice cream or cream