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Here is a recipe for a rich, sweet tart which mixes the sweetness of the treacle, with the zest of the marmalade. You can use any marmalade you wish but I would recommend smooth.
If you are struggling for any of the ingredients try your local deli or specialist importer and for US to UK equivalents see this rough guide Ingredients
Method
Warm the syrup and marmalade gently in a saucepan over a low heat. Stir in the lemon juice, then pour the whole mixture over the breadcrumbs. Roll out the left over pastry and cut into strips. Use this to make a lattice over the tart. Cook for 25-30 minutes until the tart is golden brown.
The dish should serve 6-8 and can be served hot or cold with whipped cream or a light custard.
The images and contents on this page are copyright free for personal use ONLY.
All other uses may be considered by the copyright holder. As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide |
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