(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
Yorkshire Treacle Tart
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8oz shortcrust pastry
4oz golden syrup
1oz unsalted butter
grated rind of 1 lemon
3 tablespoons of double cream
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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