The Dallas Morning News, July 6, 2004

Treacle Tart

Rich Short-Crust pastry (recipe follows)

8 ounces Lyle's Golden Syrup (a British sugar syrup sold at Central Market and World Service UK)

1 1/2 slices white bread, processed to crumbs

1 tablespoon lime juice

1 teaspoon lime zest

3/4 teaspoon fresh gingerroot, grated finely

1 large egg

1 large egg yolk

1 cup heavy cream

Preheat oven to 425 degrees F. Roll out pastry thinly on a lightly floured surface. Line a 9 1/2 or 10-inch tart pan with pastry dough, trimming excess dough. Chill.

In a bowl, mix syrup, breadcrumbs, lime juice, zest, and grated gingerroot together. Whisk egg and egg yolk together and combine with previous mixture. Pour into unbaked pastry crust. Bake for 5 minutes; turn oven down to 350 degrees F. Bake for 30 more minutes, or until top is nicely browned. Serve warm with cream poured over it. The tart can be made a day ahead, cooled, wrapped and refrigerated. To reheat, place in a 300 F. degree oven for about 12 minutes.

Makes 10 servings

Source: Tea Time Entertaining

Short-Crust Pastry: In a large mixing bowl mix 1 1/2 cups flour and 1/4 teaspoon salt. Cut 3 ounces of unsalted butter into equal pieces and cut into flour with a pastry blender Blend until mixture forms clumps the size of large peas. Whisk 1 large egg yolk with 1/4 cup ice water and stir into mixture. Mix until dough comes together, adding a bit more ice water if necessary. Knead lightly and wrap in plastic wrap. Refrigerate for 30 minutes.