Treacle and Apple Tart with Treacle Sauce
icing sugar for dusting
TO MAKE THE PASTRY
HEAT THE SYRUP and lemon juice in a pan until smooth, then remove to a bowl, cover and chill.
Heat the oven to 190C/375F/Gas Mark 5
ROLL OUT THE DOUGH thinly on a floured surface and line the base and sides of a 23cm tart tin with a removable collar. Trim the excess, line with baking parchment and dried beans, and bake for 20 min until starting to colour. Remove the paper and beans 5 min before the end.
TURN THE OVEN down to 160C/315F/Gas Mark 2.5.
Put the apples in the pastry case, dot with butter, sprinkle with sugar and half the lemon juice.
Whisk the eggs, remaining juice and zest, then syrup and cream, fold in the breadcrumbs and spoon over the apples.
Bake for 50min until golden. Once cool, remove the collar and dust with icing sugar. Serve with whipped cream and drizzle over the treacle sauce.
From "Treacle Alice's Cookbook"
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