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Great Britain Treacle Tart






1-1/2 cup all purpose flour
2 tsp. sugar
6 tbsp. butter, chilled
2 tbsp. lard or
vegetable shortening, chilled
3 to 4 tbsp. cold water


4 cups fresh breadcrumbs from homemade-style white bread
1/2 tsp. ground ginger
1 tbsp. lemon juice
1 egg, beaten
1-2/3 cup dark corn syrup
1 tbsp. molasses


TO MAKE PASTRY, in a medium bowl, combine flour and sugar. Use a pastry blender or fork to cut in butter and lard or shortening until mixture resembles coarse crumbs. Stir in enough water to make a soft dough that forms a ball. Wrap in plastic wrap; refrigerate 30 minutes.

TO MAKE FILLING, in a large bowl, combine breadcrumbs, ginger, lemon juice, egg, corn syrup and molasses.

TO COMPLETE, preheat oven to 350 F. Butter a 9-inch pie pan or quiche dish. On a lightly floured surface, roll out pastry until 1/8 inch thick. Fit into buttered pie pan or dish; trim and flute edge. Pour in filling; smooth surface. Bake in center of oven 20 to 30 minutes or until filling is firm and pastry is golden brown. Cut tart into wedges. Serve with ice cream, whipped cream or custard. Makes 1 (9-inch) tart.

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