treacle tart
For the pastry:
225g plain white flour
150g unsalted butter
1 egg yolk
15g caster sugar
For the filling:
700g golden syrup
175g white bread crumbs
grated rind of 3 lemons
2 eggs
To make the pastry sift the flour and put in a food
processor.
Add the butter cut into small pieces and work until the mixture
resembles breadcrumbs.
Add the egg yolk sugar and about 30ml cold water process briefly to
a firm dough.
Turn onto a lightly floured surface and knead lightly then wrap in
cling film and chill in the refrigerator for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a
250mm shallow fluted flan tin about 40mm deep (it is easiest to
slip the base of the tin under the pastry and lift it into the
tin).
Trim off the excess pastry and flute the edges.
Prick the base with a fork
For the flling warm the golden syrup in a saucepan on the floor of
the simmering oven or on the simmering plate until thinned in
consistency.
Remove from the heat and mix with the breadcrumbs and lemon
rind.
lightly beat the eggs and stir into the syrup mixture. Pour the
filling into the pastry case.
••
Bake on the floor of the roasting oven in the front righthand comer
with the cold plain shelf on the bottom runners for 30 to 35
minutes until the flling is lightly set and turning golden.
••••
Bake on the floor of the bakingoven for 45 to 50 minutes until the
flling is lightly set and turning golden.
Allow to cool slightly.
Serve warm with ice cream or creme fraiche.
This robust pudding illustrates how the simplest ingredient can be
transformed into the most heavenly dessert. Here breadcrumbs are
mixed with plenty of golden syrup and lemon to cut the sweetness
then baked in a semi sweet pastry case. Spoonfuls of sligh
Serves 8
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