Treacle tart

Name: Treacle tart
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 275 g (10 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) of butter, 25 g (1 oz) of lard; 275 g (10 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) of butter, 25 g (1 oz) of lard; 1 egg beaten with a teaspoon of water; 40 g (1½ oz) fresh white breadcrumbs; 275 g (10 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) of butter, 25 g (1 oz) of lard; 275 g (10 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) of butter, 25 g (1 oz) of lard; 6 tablespoons golden syrup; 1 egg beaten with a teaspoon of water

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

The simplest of traditional tarts, treacle tart is sometimes made with lemon rind or lemon juice to take the edge off the sweetness of the syrup, but it is much nicer and more authentic without.

Ingredients

275 g (10 oz) shortcrust pastry made with 175 g (

Europe
United Kingdom
Dessert
Pie

Method

Line a 25-cm (10-in) pie plate with up to two-thirds of the shortcrust pastry. Spread the breadcrumbs over the bottom, and spoon on the golden syrup.

Cut the remaining pastry into strips, and make a lattice top. Crimp the edge with a fork and a thumb so that you get a pattern round the edge of the plate and the lattice is firmly stuck down. Brush carefully with beaten egg.