Harry Potter: Treacle Tart Recipe
A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding —
As Harry helped himself to a treacle tart, the talk turned to their families.
HARRY POTTER AND THE SORCERER’S STONE
I can’t believe I’ve lived my entire life without ever trying treacle tart. In my defense, I live in California so treacle tart isn’t really sold at our local bakeries. I was very doubtful this recipe would be any good considering it really contains only about 4 ingredients but boy, was I wrong. This recipe is from Mary Berry’s Baking Bible If you don’t have Mary Berry’s baking book, you’re definitely missing out! It’s a classic and I can’t recommend it any higher.
Treacle tart has been a favorite of Harry’s and would make a great and easy addition to your Harry Potter party menu. If you really wan to make this easy on yourself, purchase the crust from the store and make the filling yourself! The filling consists of only three ingredients. Golden syrup can be purchased on amazon or at World Market. Please enjoy!
Harry Potter: Treacle Tart
Ingredients
Crust
- 9 oz all purpose flour (2 cups / 255g)
- 4 1/2 oz unsalted butter (1 stick + 1 tbsp / 130g)
- 3 tbsp cold water
Filling
- 14 oz golden syrup (400g / 1 3/4 cup)
- 5 1/2 oz breadcrumbs (156g)
- 2 lemon zest and juice
- 1 whole egg whisked, for egg wash
Instructions
- To make the crust, pour the flour into a mixing bowl. Work the butter in with your fingers or with a paddle attachment until it resembles coarse sand. Add water and mix it together until it forms a ball of dough when pressed together. Wrap with plastic wrap and refrigerate for 30 minutes until firm.
- Preheat your oven to 400F. Lightly grease a 9" tin pan with butter. Set aside.
- Set aside 5 1/2 oz of the dough in the refrigerator. Take the rest of the dough and roll it out into a circle, around 11". Carefully place the circle into the prepared pan and press it gently into edges. Prick the center of the pastry with a fork to prevent it from puffing up while it's baking. Trim the edges with a knife so that you will only have a 1/2" overhang. Place this into the refrigerator.
- Take the remaining pastry and roll it out on a sheet of parchment. Brush with egg wash and refrigerate until needed.
- In a saucepan over medium low heat, add the golden syrup. Heat just until warm. Stir in the breadcrumbs, lemon juice and zest. Pour the mixture into the prepared pan and spread evenly.
- Cut 1/2" strips out of the reserved rolled out dough. Start making a woven lattice on top. Trim off any excess and gently press the edges to the edge of the pan. Edge wash the edges.
- Bake for 25-30 minutes until golden brown and the filling has set. Remove the tart from the pan and serve warm or cold.
What I “golden syrup”?
Golden syrup is an inverted sugar syrup. It s a thick, honey-like consistency, syrup. Depending on where you live, you can easily purchase bottles of these at your local market. If not, there are many recipes online that shows how you can make your own. It’s a bit time consuming but otherwise very easy to make.