Treacle and marmalade tart

Yield: 8 servings

Measure Ingredient
8 ounces Short crust pastry
8 ounces Golden syrup
4 ounces Marmalade
8 ounces White breadcrumbs
2 tablespoons Lemon juice

Set oven to 350øF or Mark 4. Roll out the pastry, and line an 8 inch flan dish. Trim the edges and reserve the extra pastry. Sprinkle the breadcrumbs evenly over the pastry base. Warm the syrup and marmalade very gently in a saucepan over a very low heat. Stir in the lemon juice. Pour the mixture over the breadcrumbs. Roll and cut the left-over pastry into thin strips and make a lattice pattern over the tart. Cook for 25-30 minutes until golden brown. Serve hot or cold with whipped cream. Serves 6.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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