Treacle Tart from The Times Cookery Book by Katie Stewart
On a lightly floured board, roll out the prepared pastry to a circle slightly larger than a 7- or 8-inch (18–20-cm) tart tin or flan ring set on a baking tray. Line with the pastry and leave in a...
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Cooking tools:
- Rolling pin
- Tart pan
- Baking sheet
Ingredients
- 4 rounded tablespoons golden syrup
- ¼ lb (100 g) shortcrust pastry
- 1 tablespoon lemon juice
- 4 heaped tablespoons fresh white breadcrumbs
- rind of ½ lemon
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