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Pinner Tart

Line an open tart tin with short crust, and fill it with the following mixture. Two ounces of fine cake crumbs, four ounces of golden syrup, the finely-grated rind of a lemon with half the juice. These ingredients should all be well blended together. Bake in a quick oven for a quarter of an hour, and just before serving put leaves of baked pastry on as a garnish.