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Title: Treacle Tart
Categories: Pies, Pastry, Dairy, Citrus
Yield: 8 servings

1 1/2 c Cups A-P flour
8 tb Unsalted butter; diced,
Chilled
1/2 ts Kosher salt
1 c Lyle's golden syrup or
- molasses
6 tb Bread crumbs
3 tb Heavy cream
1 lg Egg; lightly beaten
Zest of 1 lemon
Whipped cream; to serve

Place flour, 6 tbsp. butter, and 1/4 tsp. salt in a
bowl; rub flour and butter together until pea-size
crumbles form. Add 1/4 cup ice-cold water; stir until
dough forms. Transfer to a work surface; form into a
flat disk. Wrap in plastic wrap; chill for 1 hour.
Meanwhile, heat syrup in a 2 qt. saucepan over medium
heat until loose. Remove from heat; stir in remaining
butter and salt, bread crumbs, cream, egg, and zest. Set
filling aside.

Set oven @ 375ºF/190ºC.

Using a rolling pin, roll dough into an 11" circle;
transfer to a 9" fluted tart pan with a removable
bottom. Trim excess dough; chill for 30 minutes. Prick
bottom with a fork; cover with a sheet of parchment
paper. Fill with dried beans; bake until crust is set,
about 20 minutes. Remove paper and beans; bake until
light brown, about 10 minutes. Pour filling into tart
shell; bake until filling is just set, about 30 minutes.

By: Tamasin Day-Lewis

Yield: serves 8

RECIPE FROM: https://www.saveur.com

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