WHEN I opened Ondine in Edinburgh, my aim was to make it Scotland’s top seafood restaurant. That meant paying special attention to sourcing and bringing together the very best team in the kitchen and front of house. Our menu tells the story of the seasons. At this time of year that means hearty dishes which make our customers feel warm, cossetted and content.
In the warmer months, we offer lighter choices packed with flavour and freshness. We let the sea guide us as to what is featured on our menu. I love the fact that every month is different at Ondine and even our dessert menu switches from indulgent in winter to refreshing in summer. There is one exception and one dish we have never had off the menu at any time of the year and it is a dessert. Well, that’s not quite true – in a moment of recklessness when we replaced our treacle tart, there was a public outcry and our loyal patrons gave me hell. I will never take it off again, I promise!
You can make this two days in advance and warm it in the oven as individual slices when you’re feeling indulgent.
Treacle tart
Makes: 1 very good tart (approximately eight slices)
For the short-crust pastry case:
Ingredients
240g plain flour
110g diced butter, chilled
60g caster sugar
1 large egg, whisked
Method
1. Sift the flour in a mixing bowl, and add the pieces of chilled butter and the sugar.
2. Work the mixture together with your fingers until it becomes a crumble consistency. At this point add the whisked egg slowly and the mix will come together into a ball-like shape.
3. Rest for an hour and cut into four equal portions.
4. Flour the work surface and roll out the mixture until smooth.
For the filling:
Ingredients
100g Panko breadcrumbs
100g ground almonds
500g golden syrup
195g double cream
2 eggs
Zest of 1 lemon
Method
1.In a mixing bowl, mix together (with a wooden spoon or food processor) the filling ingredients until just combined.
2. Refrigerate the filling mix overnight before using to allow mixture to come together.
3. Roll out the pastry on a lightly floured surface, place your tart mould on the pastry and cut around it. Leave to chill for 30 minutes.
4. Preheat an oven to 145C.
5. Bake the pastry case blind by placing greaseproof paper and dried beans into the case to keep the shape.
6. Bake in the oven for 10 minutes before removing the beans, brush with a little egg wash at this point and bake for a further five or six minutes until golden brown.
7. Pour the mixture into the warm, blind-baked pastry case leaving about 1cm space below the rim of tart.
8. Bake at 150C on the top shelf of an oven for about 50 minutes.
9. To serve, we prefer the Cornish way with a good dollop of clotted cream
Roy Brett is chef-proprietor of the Ondine restaurant, 2 George IV Bridge, Edinburgh EH1 1AD Tel 0131 226 1888
www.ondinerestaurant.co.uk
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