A Boke of Gode Cookery Presents

Treacle Tart

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: An open-faced pie with a filling of treacle & breadcrumbs

  • one 9-inch pie shell, with additional pastry for lattice top
  • 2 cups treacle (molasses may be substituted)
  • 1 ½ cups fresh white breadcrumbs
  • 1 tsp. lemon juice
  • 1 egg, beaten with 1 tsp. of water
Mix the syrup, breadcrumbs and lemon juice and spread them into the pie shell. Roll out the remaining pastry, cut it into ¼-inch strips and form a lattice top over the filling. Brush the pastry with the egg and water mixture and bake at 350° F for 10 minutes. Reduce the heat to 300° F and bake for another 20 to 25 minutes, or until the filling is lightly set. Serve hot with whipped cream.

Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.

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Treacle Tart © James L. Matterer

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