English Treacle Tart

1. 1

   heat oven 180 c

2. 2

   pulse flour,salt and butterin food processor until resembles breadcrumb texture add few drops of iced water until dough forms wrap in cling film and refridgerate 1 hour

3. 3

   roll out pastry and line loose bottem tart tin return to fridge for 30 min

4. 4

   mix golden syrup and treacle with lemon juice and zest stir in breadcrumbs and gently pour into tart case .bake20 25 min until firm to touch . serve warm with creme fraiche ,or lemon sorbet

* Per serving · 4 servings · Values may vary.

No additional tips available.