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To make the pastry sieve the flour and salt into a mixing bowl; rub in the fat with finger tips until crumbly, lifting flour well up. Mix to a stiff paste, first with knife then with fingertips, with cold water; turn onto floured board and work lightly until quite smooth. Roll out the pastry thinly, line a shallow tart plate with it. Flute the edges.
Mix the breadcrumbs with the lemon rind, juice and the ginger; spread this mixture over the pastry. Soften the treacle, and dribble it evenly over the breadcrumbs.
Bake in a hot oven at 220C, gas mark 7, 425F for 15-20 minutes. If liked the tart can be decorated with pastry strips, before baking.
4-6oz short pastry 100-175g
1cup breadcrumbs 2oz/50g
rind and juice of 1/2 lemon
small pinch ground ginger
4tbsp light treacle
The short pastry:
2cups self-raising flour 8oz/225g
4oz cooking fat 100g
1/4tsp salt
cold water
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