Victorian Treacle Tart Recipe
Ingredients
| Plain flour | 6 Ounce | |
| Margarine | 1 1/2 Ounce | |
| Lard | 1 1/2 Ounce | |
| About 6 teaspoons cold water to mix. | ||
| About 9 lightly rounded tablespoons golden syrup | ||
| About 9 rounded tablespoons fresh white breadcrumbs | ||
| Grated rind and juice of 1/2 a lemon | ||
Directions
Put the flour in a bowl, add the fats, cut up in small pieces, and rub in with the finger tips until the mixture resembles fine breadcrumbs.
Add sufficient cold water to mix to a firm dough.
Roll out the pastry and line a 9 inch (22.5 cm) deep flan tin or sandwich tin.
Leave in the refrigerator whilst preparing the filling.
Warm the syrup in a saucepan until runny and stir in the breadcrumbs.
Leave to stand for 10 minutes or until the crumbs have absorbed the syrup, then stir in the lemon rind and juice.
As it is difficult to be accurate when measuring golden syrup add a little more syrup if the mixture looks too thick or more breadcrumbs if the mixture appears to be a little runny.
Pour the filling into the pastry case and bake in the oven for 10 minutes, then reduce the heat to 375°F, 190°C, gas no. 5 and bake for a further 15 minutes or until the tart is cooked.
Leave to cool in the tin for a little while and then serve warm with lots of thick cream or ice cream.
Add sufficient cold water to mix to a firm dough.
Roll out the pastry and line a 9 inch (22.5 cm) deep flan tin or sandwich tin.
Leave in the refrigerator whilst preparing the filling.
Warm the syrup in a saucepan until runny and stir in the breadcrumbs.
Leave to stand for 10 minutes or until the crumbs have absorbed the syrup, then stir in the lemon rind and juice.
As it is difficult to be accurate when measuring golden syrup add a little more syrup if the mixture looks too thick or more breadcrumbs if the mixture appears to be a little runny.
Pour the filling into the pastry case and bake in the oven for 10 minutes, then reduce the heat to 375°F, 190°C, gas no. 5 and bake for a further 15 minutes or until the tart is cooked.
Leave to cool in the tin for a little while and then serve warm with lots of thick cream or ice cream.
Chef
