Rocquette Treacle Tart


1 x 500ml bottle traditional Rocquette Cider
½ cup sugar
Sweet Pastry
1 loaf white bread
300g treacle
4 apples, grated


Boil the Rocquette Cider and sugar and reduce to a sticky syrup. Pre-heat oven to 160ºC / Mark 3. Line a loose-bottomed tart tin with the sweet pastry. Cut off the crusts from the bread and crumb the remainder. Mix the treacle with the apples and breadcrumbs and pour into the pastry case. Bruch over with the syrup. Bake for about ½ hour until the pastry is golden. Serve hot or cold with whipped/ice cream.