Treacle Tart, Harry Potter-style

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I think I’m the only person on the planet who has not read any of the Harry Potter books.  And the movies?  Well, I’ve seen maybe part of the first.  But Evan?  She just loves the books and her enthusiasm has caused me to put the books on the top of my Audible list.  Anyway, this week on Good Food, Evan chats with Dinah Bucholz whose book, The Unofficial Harry Potter Cookbook, is out just in time for the 7th film.  They have a lot of feasts and desserts it seems in Harry Potter’s world.  So I thought I’d share a recipe for Treacle Tart from my friend Elaine Lemm, who writes a column on British food.  Treacle, by the way, is a cane sugar syrup and black treacle isn’t as bitter as molasses.  Dinah compares Treacle Tart to a shoo-fly pie.  Recipe after the jump.

Treacle Tart

8 oz plain flour
Pinch salt
1 oz fine sugar
4 oz very cold unsalted butter
Cold water to mix

10 oz golden syrup
1 heaped Tablespoon black treacle
Zest and juice of 1 unwaxed lemon
4 medium free range eggs
1 oz fresh bread crumbs

Heat the oven to 350ºF

Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.

Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.

Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.

Carefully pour the mixture into the prepared tart case.

Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.

Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.

Here is Dinah’s version: