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Author Notes: just an old fashion english tart that uses stale left over breadcrumbs can variat with a little pureed fresh ginger —david_brownless
- 250 g plain flour
- 25g fine sugar
- 115g cold unsalted butter
- pinch salt
- 300g golden syrup
- 1 heaped tablespoon black treacle
- 1 zest and juice unwaxed lemon
- 4 medium free range eggs
- 25g breadcrumbs
- heat oven 180 c
- pulse flour,salt and butterin food processor until resembles breadcrumb texture add few drops of iced water until dough forms wrap in cling film and refridgerate 1 hour
- roll out pastry and line loose bottem tart tin return to fridge for 30 min
- mix golden syrup and treacle with lemon juice and zest stir in breadcrumbs and gently pour into tart case .bake20 25 min until firm to touch . serve warm with creme fraiche ,or lemon sorbet
- This recipe was entered in the contest for Your Best Mushrooms
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Look at Those Layers
It's rice pudding meets custard meets cake
A low-effort layered "cake."
Trailblazing snacks to pack.
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