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Treacle tart
- To Serve
Six
- Difficulty
Easy
Published 1978
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 175 g
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.
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