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Gingered Treacle Tart

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Anonymous (not verified)
Ingredients
  Short crust pastry 1
  Ginger 1⁄4 Teaspoon
  Fine crumbs 2 Tablespoon
  Treacle syrup/Syrup 4 Ounce
For short crust pastry
  Flour 6 Ounce
  Butter 2 Ounce (plus more for greasing)
  Sugar 2 Ounce
  Salt 1 Pinch
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
Directions

Make a short crust pastry, using 6 oz.
flour, 2 oz.
butter, 2 oz.
sugar and a pinch of salt, mixed to a soft dough with milk and water.
Roll out pastry to a round about 1/4" thick and use some of it to line a greased round tart tin.
Decorate the edges with a fork.
Mix together the breadcrumbs, ground ginger; add the treacle or golden syrup which has been previously warmed.
Pour into the pastry-lined tin.
Roll out the remainder of the pastry and cut into strips about 1/4" wide; twist each 2 or 3 times; place across tart in a trellis design.
Bake in a hot oven for 20 minutes; turn out of the tin for serving.
Treacle tart may be served hot or cold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian

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