Hot Cross Bun Treacle Tart

Something new with your hot crossed buns... turn them into treacle tart!

Key Details

  • Serves: 8-10
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Difficulty: Moderate

Ingredients

  • 1 x roll of shortcrust pastry
  • 250g golden syrup
  • 1 orange, zest of
  • 1 tsp sweet ground cinnamon
  • 1/2 tsp ground ginger
  • 150g hot cross bun
  • 40ml single cream
  • 1 large free-range egg

  • 1 x roll of shortcrust pastry
  • 250g golden syrup
  • 1 orange, zest of
  • 1 tsp sweet ground cinnamon
  • 1/2 tsp ground ginger
  • 150g hot cross bun
  • 40ml single cream
  • 1 large free-range egg

Preheat the oven to 200°C/400°F/gas 6.

Grease and line a tart tin with shortcrust pastry. Roll out any excess pastry to create long strips that will add an extra ‘flourish’ to your tart, later. Prick it all over with a fork and then top with scrunched greaseproof paper and baking beans. Pop in the oven for 12-15 minutes to blind bake.

Add your golden syrup with the orange zest, cinnamon and ginger to a pan and cook until the golden syrup is much runnier. Take off the heat and set it aside.

Blitz your hot crossed bun into a fine crumb and add to the golden syrup.

Beat together the egg and cream and whisk into the golden syrup and bun mix. Layover your strips of pastry to create the ‘cross’. Glaze the strips with a little egg wash.

Pour into your tart tin and put it back into the oven. Drop the temperature down to 160°C/300°F/gas 3 and bake for 40-45 minutes, until the filling is just set.

Leave to cool before serving with cream.

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