FOR THE HONEY AND STOUT FILLING
80 ml stout Use a quality, flavourful stout for a beautiful depth of flavour
1 Bramley apple (approx 150g) peeled and grated
90g golden syrup
50g rolled porridge oats
90g breadcrumbs stale
1/2 lemon zest and juice
1/2 orange zest only
FOR THE PASTRY
250g plain flour
1 pinch salt
125g butter cut into cubes, plus extra for greasing
50g caster sugar
1 egg for egg wash
In a food processor simply pulse together the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add two eggs and form into a ball of dough. Do not overwork, just mix enough to bring the dough together. Wrap the dough in clingfilm and leave in the fridge to chill for 20 minutes.
Preheat the oven to 150°C/gas mark 2. Grease a 25cm loose-bottomed tart tin and set aside. Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry out into a large circle, 5cm bigger than your tin.Loosely roll the pastry around the rolling pin, then carefully drape the pastry over the tin and lightly press the pastry into the edges to fit. Carefully trim the edges of the pastry using a sharp knife. Line the pastry with some grease proof paper, then pour in some baking beans. Blind bake the pastry case in the oven for around 45 minutes until pale golden in colour. Remove from the oven and increase the oven temperate to 180°C/gas mark 4.
Discard the greaseproof paper and baking beans and brush the entirety of the pastry case in egg wash–this will help to prevent cracks appearing in the pastry.
To make the filling, add the stout and grated apple to a pan and bring to the boil. Reduce to a simmer and leave the liquid to reduce by half, then remove from the heat and set aside until warm. Add the remaining ingredients, mix well and pour into the pastry case. Bake the tart for 20-25 minutes until the filling is set.
Remove from the oven, allow to cool and cut the tart into slices. Serve with a good dollop of double cream or some sweetened buttermilk.