Treacle Tart

Treacle tart should be thin and chewily crisp rather than deep and wodgy. It should be warm, too.

Some people will try and persuade you of the superiority for treacle tart of a buttery sweet pastry, the sort the French use for fruit flans and lemon tarts. I am not convinced. I think the intense sweetness of the filling is better served by a plainer crust and that the important thing is to get the pastry as thin as possible. Ordinary shortcrust is really a doddle to make; even I, so