Treacle Tart

When I was a bit younger, I had the good luck
to spend a whole summer in England in Oxford.
My daughter was young and I had wonderful
time spending every day with her. In the evenings
we would often go down to the local pub and
eat outside. We loved the sunlight that lasted till around
ten at night. My favorite dessert was the
treacle tart. They would heat it up and serve it
with whipped cream. An actual person made this
tart. And the actual person actually gave the
recipe.


















In case you can't read the recipe here it goes:

Pastry to Line Tart

6 oz self raising flour
3 oz butter
2 fuid oz milk
Half an egg
Pinch salt

Filling

16 fluid oz (1lb) Golden Syrup
5 oz fresh white breadcrumbs

Top Pastry

4 oz butter
2 oz castor sugar
half an egg
6 oz self raising flour
1 egg to gild tart
2 teaspoons castor sugar

Preparation

Put breadcumbs in basin and pour golden syrup over.
Leave to stand.

Make the pastry to line tart by mixing butter
lightly into the sifted flour and then forming the mixture
into a dough with the milk, half an egg and salt.
Knead lightly and place in the refridgerator for 1/2 hr.

Make top pastry by creaming the butter and sugar,
adding half-beaten egg when thoroughly combined
folding in the sifted flour. Place in refridgerator to chill.
Pre-heat oven to 375 F or 5 gas.

Method

1 Roll out bottom pastry to a 10 inch circle.
Line 9 inch flan ring stading on a greasted tray.
Trim off pastry and prick base with end of a sharp knife.

2 Fill pastry case with combined syrup and
breadcrumbs.

3 Roll out top astry ona well floured board or
press out with hands -- roll lightly with the
rolling pin and then roll over pin.

4 Place gently over patry bottom and press edges
together. Trim off excess pastry. Prick surface, brush
with beaten egg and sprinkle with castor sugar.
Bake in oven for approx. 20 mins - 25mins. Remove from oven
and leave to cool.

Service

The tart must cool for 1 hour then can be reheated at
250 degrees F. gas 1 for 5 mins.

You will note that two pastries are used.
This si the vital secret of this superb English dish.