english treacle tart

By david_brownless
March 8, 2011
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english treacle tart

Author Notes: just an old fashion english tart that uses stale left over breadcrumbs can variat with a little pureed fresh ginger david_brownless

Serves: six

  • 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
  1. heat oven 180 c
  2. 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
  3. roll out pastry and line loose bottem tart tin return to fridge for 30 min
  4. 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

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