Treacle Tart9:09 PM
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2 1/2 cups flour
1 cup confectioner's (or "powdered") sugar
1/2 teaspoon salt
1 cup (or 2 sticks) cold butter, cut into chunks
2 cold large egg yolks
1/3 cup cold heavy cream
1 teaspoon vanilla
1 cup golden syrup, light molasses or corn syrup
2 1/4 cups bread crumbs
Zest and juice of 1 lemon
1 egg, beaten with 1 tablespoon water, for brushing over the crust
Prepare the crust: Place the flour, confectioners' sugar, and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter over the mixture and pulse until it resembles coarse yellow meal (about 20 pulses). If you don't have a food processor, just place ingredients in a bowl and do the work with your fingers. Beat the yolks with the cream and vanilla and pour them into the mixture. Toss with a spatula until the dough clumps together. Add another tablespoon of cream if the dough is too dry. Divide the dough in half, form into disks, wrap in plastic wrap, and chill in the fridge for at least 2 hours or up to 3 days.
Before you are ready to roll out the dough, prepare the filling. Warm the syrup in a saucepan until it is runny (or microwave it for 1 minute). Combine the syrup, bread crumbs, lemon zest and juice in a bowl and mix well.
Preheat the oven to 400 degrees. On a floured surface, roll out one of the disks into an 11 inch circle. Place into a 9 inch tart pan (or a pie pan), pressing the dough into the fluted edges. Trim the dough even with the rim. Roll out the second dish 1/8 inch thick. Cut the dough into long strips for the lattice topping.
Fill the crust with the filling and smooth out the top. Form a lattice with the dough strips by laying strips in one direction and laying other strips in the opposite direction on top of the tart. Trim the overhang. Brush the beaten egg/water mixture over the lattice.
Bake for 10 minutes, then reduce the temperature to 375 degrees and bake another 25 minutes or until the crust is browned and the filling puffs up in the center.
Serve warm with custard, whipped cream, or vanilla ice cream.
Makes 8 servings.
Tips from Hermione
This is a recipe from The Unofficial Harry Potter Cookbook! I have been working my way through this book, and so far, only a few have been worthy to post. I don't like posting a recipe unless it is absolutely perfect and authentic AND I absolutely love it. But I can tell you this book is definitely worth the purchase, it will take me a very long time to cook my way through this. I keep finding recipes on the internet that I want to try (darn you Pinterest!) so I have to balance between internet recipes and this book.
I have made this a few times now, and every single time it has turned out wonderful. I didn't post it before because I wanted better pictures to post with it! Sorry guys. But seriously, every time I have made this for my friends they tell me that they always wondered what Treacle Tart tastes like, and now they love it. No wonder it is Harry's favorite dessert! My friend Karen said that it tastes like an amazing "cookie/pie/blondie/cake." Whatever you want to call it, it is SO GOOD.
Ok now for some tips. As I mentioned in the recipe, you can make this without a food processor. I don't have one... because I am a poor college student... so I just use my fingers to break up the butter chunks and incorporate the flour mixture simultaneously. It really isn't that hard and it doesn't take that long. My parents have bought me a Ninja since I last made it, and I want to try to make it with that. We'll see!
For the filling, I used corn syrup, it is the US version of golden syrup after all. And as for the bread crumbs, the book says to use fresh bread crumbs, but I use Panko bread crumbs. It's way easier to use, and words can't describe how much I love Panko bread crumbs.
Just beware, tart dough is strange to work with sometimes. You can either use a ton of flour on your surface, OR you can roll it while it is still covered in the plastic wrap! GENIUS! This way is loads easier, since the wrap doesn't stick to the tart dough as much. You can reposition the plastic while rolling it if you are in danger of touching the rolling pin to the dough. Definitely use this trick! Also, the dough sticks together easily, making it easy to patch pieces up if you need to.
Here are some pictures from the whole process, I have more, but they are on my roommate's camera, so I will upload them once I actually have them.
|Here's the dough in the fridge|
|Here is me holding the dough,|
so you can see how big the disks are supposed to be.