Sunday 11 January 2009
Deliciously sticky and sweet, very old-fashioned and comforting, this tart is best served with lots of good-quality pouring cream. Warm is best as well, as it can feel slightly heavy when eaten cold.
Pastry (see related links)
400g/13oz treacle or golden syrup
200g/7oz fresh white breadcrumbs
The zest of 2 lemons
Place the treacle or golden syrup into a small pan over a low heat. Heat until the syrup becomes thinner and softer, and hot, but not boiling. Remove from the heat and pour in the breadcrumbs and the lemon zest.
Stir well to combine – it should be quite thick. Pour into the cooled, blind-baked tart tin and place on to the middle shelf of the oven.
Bake for 30 minutes or until the filling is loosely set: the top should be golden-brown.
Remove from the oven and cool on a wire rack for 10 minutes. Slice and pass around a jug of pouring cream, so that people may help themselves.
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