Treacle tart with ginger and bourbon from Pies and Tarts: For All Seasons (page 79) by Annie Rigg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 hours to prepare. Can substitute whisky for bourbon, molasses or dark brown sugar for black treacle, and smoked sea salt flakes for sea salt flakes.

  • Bradley on February 26, 2019

    This was a complete disaster. The pastry was dreadful and took well over 1.5 hours to cook crisp! The filling was beyond dry. Tasted nothing like a treacle tart. Even my dinner guests could not eat it. The whole thing went in the bin! I have to question if the author (for she is not a cook but a food stylist), actually ever made this.

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