For the pastry
- 250g plain flour, plus extra for dusting
- 125g unsalted butter, chilled and chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g icing sugar
- 2 egg yolks
For the filling
- 700g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 50g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 250g breadcrumbs
- ½ grapefruit, zest only
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 100ml red IPA (we used Siren Liquid Mistress)
- 3 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- honeycomb, broken into shards (optional)
Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…
To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.
Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.
Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.
While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.
Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.