Today’s recipe is Treacle Tart. Treacle Tart is completely familiar to our British readers, but unheard of by most of our US readers (and I don’t know about the rest of you). If you have a Whole Foods near you you can find Golden Syrup in the syrup section, or, amazingly and very cheaply, at amazon. (It’s also great on pancakes or, if you don’t care what the neighbours think, and I don’t, on toast).
Update: Of course, all our American readers have heard of treacle tart, I apologise. As the last person left in the world who has not read Harry Potter, I didn’t realise that treacle tart had become world famous. This is it, and golden syrup is the key. Now American CT readers can delight their children. Serve with heavy whipping cream, unwhipped. Or, if you dare, Bird’s Custard.
First, make enough pastry for a tart base in a 10 inch pan, plus a little more. Make the base, and bake it for about ten minutes at 325.
The filling uses the following ingredients:
9tbsp golden syrup
9tbsp fresh white breadcrumbs
juice of 1 lemon
(pinch of ground ginger is wanted)
Mix the filling ingredients together in a pot on a low heat. When it is well mixed, pour into the tart shell. With the remaining pastry make a lattice over the top. Bake at 375 (this time on a baking tray) for about 20 minutes.
There’s a huge variety of recommendations for the ratio of breadcrumbs to syrup. Some use much more syrup, others much more breadcrumbs. I prefer a roughly equal ratio. The lemon really cuts the sweetness nicely. Do not use Corn Syrup (tasteless, so a waste of effort) or Treacle (basically molasses, makes for too harsh a taste, though it can be nice to replace just one tablespoon of syrup with treacle). I’ve never tried to use maple syrup (it might be great but I tend to find maple syrup a bit too sweet).