Monday, February 16, 2009

Treacle Tart


1/2 cup (125ml) golden syrup
2 teaspoon lemon juice
1 teaspoon grated lemon rind
15cm ready-made cooked shortcrust pastry flan
1/4 teaspoon ground cinnamon
1/3 cup (25g) fresh white breadcrumbs
icing sugar, to dust

  • Preheat the oven to moderately hot 190°C (375°F). Place the syrup, lemon juice and rind in a small saucepan and warm over medium heat for 2 minutes, or until slightly runny.
  • Place the pastry flan on a baking tray and pour half of the syrup into the flan. Sprinkle with half of the combined cinnamon and breadcrumbs and pour on the remaining syrup. Sprinkle with the remaining crumb mixture.
  • Bake for 15 minutes, or until the mixture is just set. Dust with icing sugar and serve.

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