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Yorkshire Treacle Tart

Pastries - Sweet Open Pies
Yorkshire

Open pastry filled with mixture of breadcrumbs, golden syrup, grated apple, dried fruit and citrus rind. 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.uk

Yorkshire Treacle Tart

12 oz sweet shortcrust pastry
6 oz mixed dried fruit
Grated rind and juice of half a lemon
2 oz grated apple
3 oz golden syrup
1 ½ oz brown breadcrumbs

Set oven to 425° F or Mark 7. Butter an 8 inch pie plate. Roll out the pastry on a lightly floured surface and use half to line the pie plate. Mix all the ingredients together in a bowl and spread the mixture over the pastry base. Cover with the remaining pastry and damp and seal the edge. Bake for 10 to 15 minutes then reduce oven to 350°F or Mark 4 and bake for about a further 30 minutes until golden.





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