Treacle Tart

Shared with Recipe Goldmine by Sheelagh Ernst - Germany

6 ounces pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle plus 1 level
tablespoon golden syrup or 3 level
tablespoons golden syrup
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other
ingredients.
Spread over pastry, leaving a 1-inch edge, if using a
plate.
Moisten edges with cold water and arrange remaining pastry
in thin strips to make a criss-cross design.
Press firmly to edges
and bake in the centre of a moderate oven (200 degrees C, 400
degrees F or Gas No.
6 for 30 minutes or until pastry is
golden.

Serve with fresh cream, sour cream, natural yogurt or
custard.

Serves 4.

Treacle Tart

From the kitchen of Sheelagh Ernst - Germany

Source: The Dairy Book of Home Cooking.
I bought this
from our milkman years ago while I was still at college

Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry.
Mix bread crumbs with other
ingredients.
Spread over pastry, leaving a 1-inch edge, if using a
plate. Moisten edges with cold water and arrange remaining
pastry in thin strips to make a criss-cross design.
Press firmly to
edges and bake in the centre of a moderate oven (200 degrees C, 400
degrees F or Gas No.
6) for 30 minutes or until pastry is
golden.

Serve with fresh cream, sour cream, natural yogurt or
custard.

Serves 4.