Treacle Tart

Submitted by: aLyStEr...

Ingredients:

For the pastry:

225g/8oz plain flour
110g/4oz butter, chilled and diced
1 medium egg

For the filling:

450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice

Method:

- Rub the fat into the flour until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead to a smooth dough.
- Use the dough to line a 23 cm/9in loose bottomed tart tin, prick with a fork and leave to rest in the fridge for about 30 minutes.

- Preheat the oven to 190C/375F
- Bake the pastry blind for 10-15 minutes until light golden brown.
- Mix together the filling ingredients and pour into the pastry case. Bake for about 30 minutes. Serve hot or cold.

Recipe added or updated on: March, 2004.