Serves 6
Ingredients:
1 quantity shortcrust pastry
plain (all-purpose) flour to dust
675g/1½lb golden (corn) syrup
250g/9oz/4½ cups fresh white breadcrumbs
grated zest and juice of 2 lemons
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Roll out the pastry on a lightly floured surface and use to line a 25cm/10in deep, loose-based fluted tart tin. Prick the base with a fork and chill in the refrigerator for 30 minutes.
3 To make the filling, heat the syrup in a pan over a low heat. Remove from the heat and mix in the breadcrumbs and lemon zest and juice.
4 Pour the filling into the pastry case (pie crust) and bake for 15 minutes, then reduce the heat to 180°C/350°F/Gas 4 and cook for 15 minutes until the filling is lightly set and golden. Serve warm.
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