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    Nanna’s lattice treacle tart

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    Nanna’s lattice treacle tart

    Enjoy this gloriously old-fashioned, sweet and sticky treat with a decent dollop of double cream.

    • Preparation time: 30 minutes, plus 20 minutes chilling
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 mins, plus 20 mins chilling time 60 minutes 25 minutes

    Serves: 8


    • 400 g shortcrust pastry
    • 350 g golden syrup
    • 125 g wholemeal breadcrumbs
    • 1 tbsp black treacle
    • 2 lemons, juice of 1 and zest of 2
    • 1 egg yolk mixed with 1 tbsp milk


    1. Heat the oven to 160°C/gas 3. Roll out two thirds of the pastry and use to line a 20cm flan tin. Trim. Chill in the fridge for 20 minutes, then line with baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans. Bake for 5 minutes.
    2. Put the syrup, breadcrumbs, treacle, lemon juice and zest into a saucepan and warm through; pour into the base.
    3. Roll out the remaining pastry 3mm thick; cut into strips, 11/2cm wide. Arrange these over the tart in a lattice. Brush the pastry with the egg and milk.
    4. Cook for 30–35 minutes. Cool for at least 15 minutes before slicing.

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