Pies And Tarts Recipes - Treacle Tart

Ingredients

• 175ml/3/4 cup golden syrup

• 75g/1 1/2 cups fresh white breadcrumbs

• grated rind of 1 lemon

• 30ml/2 tbsp fresh lemon juice

FOR THE PASTRY

• 175g/1 1/2 cup plain flour

• 2.5ml/1/2 tsp salt

• 75g/6 tbsp cold butter, cut in pieces

• 40g/3 tbsp cold margarine, cut in pieces

• 45-60ml/3-4 tbsp iced water

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Method:

1. For the pastry, sift together the flour and salt, add the fats and rub in until the mixture resembles coarse breadcrumbs, Stir in enough water to bind, Form into a ball, wrap and chill for 20 minutes,

2. Roll out the pastry and use to line a 20cm/8in pie dish. Chill for 20 minutes. Reserve the pastry trimmings.

3. Preheat a baking sheet in the oven at 200C/400F/Gas 6. In a saucepan, warm the syrup until thin and runny. Stir in the breadcrumbs and lemon rind. Leave for 10 minutes, then stir in the lemon juice. Spread in the pastry case.

4. Roll out the pastry trimmings and cut into 12 thin strips. Lay six strips on the filling, then lay the other six at an angle over them to form a lattice.

5. Bake on the baking sheet for 10 minutes. Lower the heat to 190C/375F/Gas 5. Bake until golden, about 15 minutes more. Serve warm or cold.