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 (or Walpole House Tart) Sweet shortcrust pastry base filled with a custard made from eggs, cream and treacle or golden syrup, baked. See also: Norfolk Treacle Tart Treacle Tart Yorkshire Treacle Tart  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk8oz shortcrust pastry 4oz golden syrup 1oz unsalted butter grated rind of 1 lemon 3 tablespoons of double cream 1 egg Roll out the pastry and use it to line a 7 in round tin. Prick the base lightly and bake at 200C/Gas 6 for 15 minutes. Then reduce the oven temperature to 180C/Gas 4. Warm the syrup in a saucepan until runny. Take off the heat and stir in the butter and lemon rind. Beat the cream and egg together lightly and mix into the syrup. Pour into the pastry case and bake for 30 to 40 minutes until set. Serve warm with cream.  |
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