St. George’s Day takes place on April 23 every year, recognising the patron saint of England apparently made famous for slaying a dragon and saving a maiden in distress.

I decided to bake a traditional tart to celebrate this day and cooked a teatime treat from when I was growing up in England. It’s a delicious way to use up breadcrumbs from your freezer or the crusts from the bread box.

Some of the other countries that celebrate St George’s Day include Bosnia and Herzegovina, Bulgaria, Canada, Croatia, Cyprus, Georgia, Greece, Macedonia, Romania, and Serbia.

…

Treacle Tart
(Recipe by Mary Berry)

Cuts into 8 large slices

Ingredients

For the filling
400g golden syrup – £1.15
150g breadcrumbs – FREE
zest and juice of 2 lemons – 68p

Ingredients For the Pastry

250g plain flour – 10p
Pinch of salt
130g butter, cubed – 45p
2-3 tablespoons cold water
egg or milk to glaze

These prices are an estimate and total £2.38

Method

Make the shortcrust pastry by putting the flour and salt in a large bowl and add the cubes of butter.

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.

Using a knife, stir in just enough of the cold water to bind the dough together.

Wrap the dough in clingfilm and chill in the fridge for 10-15 minutes before using.

After the pastry has chilled, heat the oven to 180°C or Gas Mark 6.

Roll out the pastry and lay it in an 8 inch loose bottom tin and blind bake it by putting some grease proof paper in and filling it with dried or ceramic beans you can see online how to do this. Cook for 10 minutes then take off the beans and cook for another 5 minutes.

While the pastry is cooking make the filling by gently warming the syrup in a pan until funny, not boiling though. Remove from the heat and stir in the breadcrumbs and lemon zest and juice. Use more or less breadcrumbs so that you have a firm mixture.

After the base of the pie is slightly golden take it out of the oven and pour in the breadcrumb mixture and spread evenly. If you have leftover pastry you may like to lattice the top which will need a little egg wash to help brown.

Bake in the oven for 25-30 minutes or until the filling is set and the pastry golden. Leave the tart in the tin to cool and finish setting.

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