Treacle Tart

Shared with Recipe Goldmine by Sheelagh Ernst – Germany

6 ounces pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle plus 1 level
tablespoon golden syrup or 3 level
tablespoons golden syrup
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other ingredients.
Spread over pastry, leaving a 1-inch edge, if using a plate.
Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design.
Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No.
6 for 30 minutes or until pastry is golden.

Serve with fresh cream, sour cream, natural yogurt or custard.

Serves 4.

Similar Recipes:

1. Treacle tart
2. Treacle Scones
3. Parisienne Fruit Tart
4. Plum-Almond Tart
5. Pear Tart with Frangipane

Treacle Tart

From the kitchen of Sheelagh Ernst – Germany

Source: The Dairy Book of Home Cooking.
I bought this from our milkman years ago while I was still at college

Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other ingredients.
Spread over pastry, leaving a 1-inch edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design.
Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No.
6) for 30 minutes or until pastry is golden.

Serve with fresh cream, sour cream, natural yogurt or custard.

Serves 4.

Similar Recipes:

1. Treacle tart
2. Treacle Scones
3. Parisienne Fruit Tart
4. Plum-Almond Tart
5. Pear Tart with Frangipane