Monday, August 31, 2009

Treacle Tart

2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note

a) Golden Syrup, or treacle may be substituted for light molasses or
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.

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