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Treacle tart

Ingredients 11
Servings 6
Time 20 minutes plus chilling time


  • 175
    white bread flour
  • 175
    cold butter, diced
  • 15
    castor sugar
  • 10
    finely grated lemon rind
  • 1
    large egg yolk
  • 35
    ice-cold water
  • 150
    golden syrup
  • 1
    lemon, finely grated rind and juice
  • 75
    fresh white breadcrumbs
  • 2
    large eggs, lightly beaten


30 minutes
SHORTCRUST PASTRY: Sieve the flour into a bowl, then rub in the butter until the mixture resembles coarse breadcrumbs. Stir in castor sugar and lemon rind. Mix the egg yolk and water and add to the flour mixture. Mix to form a ball. Turn pastry onto a lightly floured surface and knead until it's just smooth. Wrap in cling film and chill for 20 minutes. Grease a 20 cm loose-bottomed flan tin. Roll the pastry out onto a floured surface, and use to line the tin. Prick the base several times with a fork and run the rolling pin over tip of the tin to neatly trim off the edges. Reserve and wrap the pastry trimmings, then chill with the pastry case while you make the treacle filling. FILLING: Mix the syrup, lemon rind and juice and breadcrumbs together. Gradually stir in the eggs. Pour filling into chilled pastry case. Roll out trimmings and cut into strips. Brush pasty edges with a little water. Twist the strips and place over the tart in a lattice pattern. Bake in preheated 190 ºC oven for 30 minutes, until filling sets. Serve warm or cold.


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