Let me state for the record: I'm not Cornish. I've never been to Cornwall. And I really, truly wouldn't know treacle if it hit me in the head (although I suspect I'd be quite irked if it did). But I was intrigued when I found the recipe in my Fannie Farmer cookbook. Plus, I have had this pan for about 20 years and never used it once!
Travesty, isn't it? Or, maybe it just shows how lacking my baking repertoire has been. Anyway, the recipe calls for an 8" pie pan, which is much smaller than mine; even this lovely tart pan is 10" diameter. So, I multiplied the recipe by 150%, and added the walnuts you find here, and am delighted with the result!
CORNISH TREACLE TART
8" unbaked pie crust
3/4 cup golden syrup or 3/8 cup honey and 3/8 cup light corn syrup
1/4 cup fresh white bread crumbs
2 tsp lemon juice
2 tsp grated lemon rind
(optional) 1/2 cup chopped walnuts (my addition)
Stir together all of the filling ingredients in a large measuring cup. Scoop into the crust, top with pastry strips, arranged lattice-style, and bake at 400F for 30 to 35 minutes, or until golden brown.
Ryan said this was my first ever classic pie-looking pie, and he was proud. Tasty and easy; what could be better?