St Patrick's Day recipe: Richard Corrigan's Honey & Stout Tart
How to make chef Richard Corrigan's Honey & Stout, and ideal St Patrick's Day recipe, also delicious all year-round. | The London Economic
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Grater
- Oven
- Refrigerator
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Parchment paper
- Plastic wrap
- Spoon
Ingredients
- 80 ml stout (Use a quality, flavourful stout for a beautiful depth of flavour)
- 1 Bramley apple ((approx 150g) peeled and grated)
- 90 g golden syrup
- 50 g rolled porridge oats
- 90 g honey
- 90 g breadcrumbs (stale)
- 2 eggs
- 1/2 lemon (zest and juice)
- 1/2 orange (zest only)
- 250 g plain flour
- 1 pinch salt
- 125 g butter (cut into cubes, plus extra for greasing)
- 50 g caster sugar
- 3 eggs
- 1 egg (for egg wash)
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