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    You are in: Home / Recipes / Lattice Treacle Tart Recipe
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    Lattice Treacle Tart

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    McCarthy's Note:

    Taken from 'Baking and Desserts' cook book - Tasty Tip ; Why not repace the breadcrumbs with the same amount of desiccated coconut.

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    Units: US | Metric


    1. 1
      Preheat the oven to 190C/375F/Gas 5. Make the pastry by placing the flour, butter and white vegetable fat in a food processor. Blend in short sharp bursts until the mixture resembles fine breadcrumbs. Remove from the processor and place on a pastry board or in a large bowl.
    2. 2
      Stir in enough cold water to make a dough and knead on a floured surface until smooth and pliable.
    3. 3
      Roll out the pastry and use to line a 20.5 cm loose-bottomed fluted flan dish or tin. reserve the pastry trimmings and decoration. Chill for 30 minutes.
    4. 4
      Meanwhile, to make the filling, place the golden syrup in a saucepan and warm gently with the lemon rind and juice. Tip the breadcrumbs into the pastry case and pour the syrup mixture over the top.
    5. 5
      Roll the pastry trimmings out on a lightly floured surface and cut into 6-8 thin strips. Lightly dampen the pastry edge of the tart, then place the srips across the filling in a lattace pattern. Brush the ends of the strips with water and seal to the edge of the tart. Brush a little beaten egg over the pastry and bake in the preheated oven for 25 minutes, or until the filling is just set. Serve hot or cold.

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    Nutritional Facts for Lattice Treacle Tart

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 604.5
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 9.5 g
    Cholesterol 70.0 mg
    Sodium 238.1 mg
    Total Carbohydrate 101.7 g
    Dietary Fiber 3.2 g
    Sugars 17.6 g
    Protein 8.6 g

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