When we were reading the Harry Potter series, I never took the time to look up what exactly treacle tart was. It sounded a little...weird. Right up there with mincemeat pie and Eton Mess. (I think the Great British Baking Show is giving me a real appreciation...and education...about these things.)
*this post is sponsored by
Imperial Sugar
Well, do you want to know why treacle tart is Harry Potter's favorite dessert? It's basically sugar syrup baked in a tart crust. OK...it's a little more than sugar, or golden, syrup - sugar syrup with fresh breadcrumbs and lemon. I am really sad I didn't make this while Jack and I were reading the books. Don't be like me.
Note: you'll need one of two specific brands of golden syrup.
Lyle's Golden Syrup is the classic from the UK. There's also
Steen's Pure Cane Syrup from Louisiana. It's a little easier to find here (my grocery store carries it) and what I used here.
In the recipe, you'll see that I blind-baked the tart shell using a new method I learned from Stella Parks - using granulated sugar instead of beans or pie weights. You can read all about it on
Serious Eats; it's pretty brilliant.
I use an egg in my recipe for the filling. I tried it without during recipe testing, but like the way the egg helps the syrup set.
Because the tart is so sweet, it's nice topped with something a little tart like creme fraiche or yogurt. (Psst...It's just as delicious without a topping.)
I'm sharing my recipes over at Imperial Sugar. Go get...make it while you read Harry Potter, host an HP movie marathon, or for a Halloween treat!
