Matt Budden, executive chef at the Highcliff Marriot in Bournemouth, shares this tart recipe which was a favourite of his grandmother. Try this at home to make your Christmas feast one to remember

Cranberry and Walnut Treacle Tart

Serves 8

For the pastry

  • 500g plain white flour
  • 100g icing sugar
  • 250g butter
  • 2 large eggs, beaten
  • Splash of milk

For the filling 

  • 120g butter
  • 4 eggs
  • 100ml cream
  • 10g salt
  • 600g golden syrup
  • 100g black treacle
  • 240g bread crumbs
  • 75g walnuts
  • 45g fresh cranberries

Sift the flour and icing sugar into a bowl. Using your hands, rub the butter into the flour and icing sugar to create a fine, crumbly mixture.

Add the eggs and milk to the flour mix and gently work it together to form a ball of dough. Be careful not to over-work the pastry as this will cause it to become elastic and chewy.

Wrap the dough in clingfilm and rest it in the fridge for half an hour.

When ready, roll the pastry out onto a lightly floured work surface before moulding it into a greased 10 inch pie tin. Bake blind for 12-15 minutes at 200°C or until the pastry is set. Leave to cool.

To make the filling, melt together the treacle, golden syrup and butter.

Combine all of the other ingredients and fold them into the treacle mixture.

Place the pastry case back in the oven and pour in the filling – this will avoid any spills whilst trying to transfer it. Bake for 20 minutes at 140°C or until the tart is just set – it should have a slight wobble but be firm to touch.

Leave the tart to cool before slicing.