This is not the sickly variety you buy in boxes, but a real home-made treacle tart that has a hint of lemon to counteract the sweetness of the syrup.
Roll out two thirds of the pastry and use to line a
Warm the syrup over a gentle heat and add the breadcrumbs, grated lemon rind and
Roll out the remaining pastry and cut into strips; use these to create a lattice design on the top of the tart. Decorate the sides of the plate with a fork, being sure to press the ends of the lattice well in. Brush the pastry with the egg wash and
Serve with plenty of clotted cream or ice cream.
© 1988 Keith Floyd estate. All rights reserved.