Treacle Tart
Pastry
200g Plain flour
100g Butter
pinch of grated Nutmeg
1 Egg
1tsp Icing sugar
Filling
5 tbs golden syrup
3 heaped tbs fresh breadcrumbs
1 teaspoon lemon zest
1 tbs lemon juice
little milk.
Method
1 Rub butter into flour until it resembles fine breadcrumbs. Add icing sugar & nutmeg. Stir in beaten egg. Bring together until ingredients form a ball.
2. Roll out & line flan tin. Keep trimmings.
3. Pre heat oven 190°C/375°F/Gas 5.
4. rest pastry case on the fridge.
5. Measure golden syrup into a bowl, stir in breadcrumbs, add lemon rind & juice.
6. Roll out pastry trimmings. Cut into long strips to make a criss-cross pattern over the surface of the tart.
7. Pour filling into pastry case. Decorate with pastry trimmings, brush with milk.
8. Place tart on baking tray in oven for approx 20 minutes.
Pastry
200g Plain flour
100g Butter
pinch of grated Nutmeg
1 Egg
1tsp Icing sugar
Filling
5 tbs golden syrup
3 heaped tbs fresh breadcrumbs
1 teaspoon lemon zest
1 tbs lemon juice
little milk.
Method
1 Rub butter into flour until it resembles fine breadcrumbs. Add icing sugar & nutmeg. Stir in beaten egg. Bring together until ingredients form a ball.
2. Roll out & line flan tin. Keep trimmings.
3. Pre heat oven 190°C/375°F/Gas 5.
4. rest pastry case on the fridge.
5. Measure golden syrup into a bowl, stir in breadcrumbs, add lemon rind & juice.
6. Roll out pastry trimmings. Cut into long strips to make a criss-cross pattern over the surface of the tart.
7. Pour filling into pastry case. Decorate with pastry trimmings, brush with milk.
8. Place tart on baking tray in oven for approx 20 minutes.