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Treacle Tart
- Serves
8
- Difficulty
Easy
By Matt Tebbutt
Published 2008
This is one of my childhood favourites. I’ve incorporated a little grated apple into the filling, just to take the edge off the sweet syrup. The apple melts away when cooked, just leaving a slight sour note.
Ingredients
1 30 cm 1 pinch
Method
Heat the syrup, lemon zest and juice together in a medium saucepan. Stir in the crumbs and the cream. When cool, add the eggs and the grated apple.
Pour into the pastry tart shell and
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