Richard Corrigan's honey and stout tart
Celebrate St Patrick's Day with this honey and stout recipe from Great British Menu winner Richard Corrigan
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Cooking tools:
- Food processor
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Refrigerator
- Oven
- Tart pan
- Rolling pin
- Chef's knife
- Parchment paper
- Pie weights
- Pastry brush
- Saucepan
- Stove
Ingredients
- 80ml stout
- 1 Bramley apple, (approx 150g) peeled and grated
- 90g golden syrup
- 50g rolled porridge oats
- 90g honey
- 90g breadcrumbs, stale
- 2 eggs
- 1/2 lemon, zest and juice
- 1/2 orange, zest only
- 250g of plain flour
- 1 pinch of salt
- 125g butter, cut into cubes, plus extra for greasing
- 50g caster sugar
- 3 eggs
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