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    Treacle Tart

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    Treacle Tart

    Serves: 4 - 6


    • 110g plain flour
    • 25g lard
    • 25g butter
    • 8 tablespoons golden syrup
    • 125g fresh white breadcrumbs
    • Grated zest of 2 lemons, plus 2 teaspoons of lemon juice


    1. Sieve the flour into bowl. Add the fats and rub into the flour until it resembles fine breadcrumbs. Add a small amount of water and mix to a firm dough. On a floured board, thinly roll out the pastry and use to line an 18cm flan dish. Any excess pastry can be rolled out again and used to decorate the top after the filling is added. Allow the pastry to rest.
    2. Mix together the syrup, breadcrumbs, lemon zest and juice. Spoon the filling into the pastry base, decorate as required, and bake for 25 minutes at 180°C, gas mark 4 until the pastry is golden brown. Serve warm or cold.

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    3 stars