Savoury Treacle Tart At Home.

on
  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 4-6
  • 175ml/6fl oz/¾ cup golden (light corn) syrup
  • 75g/3oz/1½ cups fresh white breadcrumbs
  • Grated rind of 1 lemon
  • 30ml/2 tablespoon lemon juice
FOR THE PASTRY
  • 175g/6oz/1½ cups plain (all-purpose) flour
  • 2.5ml/½ tsp salt
  • 75g/3oz/6 tablespoon cold butter, cut in pieces
  • 40g/1½oz/3 tablespoon cold margarine, cut in pieces
  • 45-60ml/3-4 tablespoon iced water

STEPS:

  1. For the pastry, combine the flour and salt in a bowl. Add the butter and margarine, and cut in with a pastry blender until the mixture resembles coarse breadcrumbs.
  2. With a fork, stir in just enough water to bind the pastry. Gather into a ball, wrap in clear film (plastic wrap) and chill for at least 20 minutes.
  3. On a lightly floured surface, roll out the pastry to a thickness of 3mm/⅛in. Transfer to an 20cm/8in pie dish and trim off the overhang. Chill for at least 20 minutes. Reserve the trimmings for the lattice top.
  4. Preheat a baking sheet at the top a 200°C/400°F/Gas 6 oven.
  5. In a a pan, warm the syrup until thin a and runny.
  6. Remove from the heat and stir in the breadcrumbs and lemon rind. Leave for 10 minutes so that the bread can absorb the syrup. Add more breadcrumbs if the mixture is thin. Stir in the lemon juice and spread evenly in the pastry case (pie shell).
  7. Roll out the pastry trimmings and cut into 10-12 thin strips.
  8. Lay half the strips on the filling, then lay the remaining strips at an angle over them to form a lattice.