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Treacle Tart
- Serves
4 to 6
- Difficulty
Easy
By Keith Floyd
Published 1988
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.
Ingredients
12 oz 350 g 9 tablespoons
Method
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
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