Lattice Treacle Tart

"Taken from 'Baking and Desserts' cook book - Tasty Tip ; Why not repace the breadcrumbs with the same amount of desiccated coconut."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Stir in enough cold water to make a dough and knead on a floured surface until smooth and pliable.
  • 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.
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes