Winter Warming Sloe Treacle Tart
A dark, rich, and wonderfully fruity treacle tart. Hearty for the colder months with a beautifully crumbly, oatmeal pastry. I love this one as an afternoon snack or as a warm, filling dessert served with cream.
This recipe was inspired by Swedish and German friends of mine making sloe syrup. I tried it myself, tweaking the recipe with dark muscovado sugar and WOW – it reminded me of treacle tart!
And so the experimenting began. I’m really pleased with the results of this tart. I’ve made it many times and this is my winning combination.
Traditionally, treacle tart is made with golden syrup (refined sugar), so I thought I’d try something different. With a bottle of freshly made sloe syrup, I got started, combining oats, fresh bread crumbs (from lovely local bread) and the sloe syrup.
The result was delicious, like a fruity version of a syrup tart, though more wholesome. Just as satisfying, and perfect for afternoon cake-hour, and very fitting for more substantial wintery desserts. For this winter warming Sloe Treacle Tart you’ll first have to make the sloe syrup.
Sloe Treacle Tart recipe
A dark, rich, and wonderfully fruity treacle tart. Hearty for the colder months with a beautifully crumbly, oatmeal pastry. I love this one as an afternoon snack.
This recipe is from my book ‘Wild and Sweet‘ (page 197) alongside 4 other sloe berry recipes, such as Sloe syrup (page 191) and 100 more wild desserts.
Sloes are one of the fruits I teach about on my autumn foraging courses. For my best wild food recipes, why not check out my membership options and travel with me through the seasons.
