Individual cobnut treacle tarts

Superbly sticky, these tarts are given a nutty twist by Matt Tebbutt
By Matt Tebbutt
Individual cobnut treacle tarts
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus 1 hour 10 mins chilling time
  • Effort: medium


For the pastry

  • 280 g plain flour, plus extra for dusting
  • pinch of salt
  • 115 g icing sugar
  • 230 g unsalted butter, softened
  • 2 egg yolks
  • 1 vanilla pod, seeds only
  • 1 lemon, finely grated zest only (optional)

For the filling

  • 500 ml golden syrup
  • 1 lemon, juice and zest
  • 50 g brioche crumbs
  • 100 g cobnuts, toasted and chopped
  • 250 ml double cream
  • 5 eggs, beaten
  • 1 bramley1 apple, peeled and grated
  • pinches freshly grated nutmeg
  • creme fraiche, to serve


1. For the pastry: Preheat the oven to 180C/gas 4. Place all the pastry ingredients in a food processor and pulse until combined, being careful not to let the mixture turn greasy. Turn out onto a lightly floured surface, then roll into a log shape and wrap in clingfilm. Chill for at least an hour.

2. Remove the pastry from the fridge and dust 8 x 10cm tart tins with flour until lightly coated. Divide the log of pastry into 8 equal discs, roll each until its the thickness of a £1 coin, then line the tins with the pastry. Trim off any overhang, place the tins on a baking sheet and chill for at least 10 minutes.

3. Line each tin with a small square of greaseproof paper and baking beans and blind bake the cases for 10 minutes. Remove the paper and beans and bake for a further 5 minutes until the pastry is golden and no raw patches remain. Leave to cool in the tins.

4. For the filling: Reduce the oven temperature to 170C/gas 3. In a medium pan, heat the syrup, lemon juice and zest together until fluid, then stir in the crumbs, cobnuts and cream and remove from the heat. Leave to cool completely before adding the eggs and apple and beating well to combine.

5. Divide the mixture between the pastry cases and bake for 20 minutes, until just set. Remove from the tins, sprinkle over the nutmeg and serve each tart with a dollop of crème fraiche.

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