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Treacle tart
serves 6
ingredients
1 x 23cm/9in shortcrust pastry
shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41⁄2oz fresh white
breadcrumbs
2 eggs
grated zest of 1⁄2 lemon
• Preheat the oven to 130°C/
250°F/Gas mark 1/2. Put the
pastry shell on a baking sheet.
• In a bowl, mix together the golden
syrup, treacle, slivered almonds,
breadcrumbs, eggs and lemon
zest. Spoon the mixture into the
pastry case, and bake for about
1 hour.
• Serve warm with clotted cream or
double cream.
