Recipe Archives->Pies->Treacle Tart 09

Treacle Tart
Serves 6

225g/8oz plain flour
110g/4oz butter, chilled and diced
1 medium egg

450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice

Rub the fat into the flour until it resembles fine breadcrumbs.
Mix in the egg with a knife, then knead to a smooth dough.  Use the
dough to line a 23 cm/9in loose bottomed tart tin, prick with a
fork and leave to rest in the fridge for about 30 minutes.  Preheat
the oven to 190C/375F/Gas 5.  Bake the pastry blind for 10-15 minutes
until light golden brown.  Mix together the filling ingredients and
pour into the pastry case. Bake for about 30 minutes. Serve hot or
cold.

Printable version: treacle-tart09.txt.