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Treacle and Marmalade Tart

Pastries - Sweet Open Pies

Filling of black treacle and marmalade with breadcrumbs.

Original Receipt:

8oz white breadcrumbs
2 tablespoons lemon juice
8oz shortcrust pastry
8oz golden syrup (or black treacle for a deep strong taste)
4oz marmalade

Set oven to 350F, then roll out the pastry and line an 8inch flan dish. Trim the edges, keeping the extra pastry for use later. Sprinkle the breadcrumbs evenly over the pastry base.
Warm the syrup and marmalade gently in a saucepan over a low heat. Stir in the lemon juice, then pour the whole mixture over the breadcrumbs.
Roll out the left over pastry and cut into strips. Use this to make a lattice over the tart. Cook for 25-30 minutes until the tart is golden brown.
The dish should serve 6-8 and can be served hot or cold with whipped cream or a light custard.

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