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TREACLE TARTS

These tarts are good eaten warm or cold, you could also try making them with a mixture of maple and golden syrup or syrup and black treacle.






225g plain flour

125g butter, diced

3 eggs

8tbsp golden syrup

3tbsp double cream

1 lemon

2tbsp melted butter


First make the pastry. Sift the flour into a large bowl and add the butter and rub into the flour with the tips of the fingers until the mixture resembles fine breadcrumbs. Add one beaten egg and mix with the pastry mixture to form a soft dough. Wrap and chill for the dough for 30min before using. Roll the pastry out on a lightly floured work surface to a the thickness of a £1 coin. Line 4 x 9cm loose bottomed or 1 x 22cm tart tins with the pastry. Then chill for another 20min. Line the pastry cases with baking parchment and baking beans, then put in the oven on a baking sheet, and bake at 200°C for 10 mins. Remove the parchment and beans and bake for a further 10 mins or until the pastry is golden brown.

Meanwhile measure the syrup into a bowl with the cream and grated rind of a lemon. Lightly beat the remaining eggs and stir into the mixture with the melted butter. Carefully pour the filling into the cooked pastry cases and cook at 160°C for 15min for the small tarts and 25-30min for the large tart. Then remove from the oven and leave to cool slightly before serving with clotted cream.

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