Treacle Tart
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: An open-faced pie with
a filling
of treacle & breadcrumbs
-
one 9-inch pie shell, with additional pastry for lattice
top
-
2 cups treacle (molasses may be substituted)
-
1 ½ cups fresh white breadcrumbs
-
1 tsp. lemon juice
-
1 egg, beaten with 1 tsp. of water
Mix the syrup, breadcrumbs and lemon juice and spread them
into the
pie shell. Roll out the remaining pastry, cut it into ¼-inch
strips
and form a lattice top over the filling. Brush the pastry with the egg
and water mixture and bake at 350° F for 10 minutes. Reduce the
heat
to 300° F and bake for another 20 to 25 minutes, or until the
filling
is lightly set. Serve hot with whipped cream.
Garmey, Jane. Great British Cooking: A
Well Kept
Secret. New York: Random House, 1981.
Metric, Celsius, & Gas
Mark Equivalencies
|
A
Boke of Gode Cookery
Modern
Recipes for Beginners
Modern
Recipes for Beginners