Treacle Tart Recipe
Treacle Tart Recipe with Shortcrust Pastry, Fresh Breadcrumbs, Orange and Golden Syrup
INGREDIENTS
5 oz (150g) Shortcrust Pastry (for recipe click here)
3 tablespoons Fresh Breadcrumbs
Grated Rind from 1/2 Lemon or Orange
Juice from 1/2 Lemon or Orange
4 tablespoons Golden Syrup
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready a 7 inch pie plate or sandwich tin. Use the pastry to line the tin, pressing it well to the shape of the tin. Decorate the edge. Put the breadcrumbs, orange rind, juice and syrup into a bowl and mix well. Pour into the empty tart and bake for 25 minutes in the middle of the oven. Serve warm or cold.
Based on the Treacle Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).