*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!
Wow! I need to make this for N, since he just finished reading the series.
ReplyDeleteYes!!!
DeleteYour link to Serious Eats says to blind bake at 350 for 1 hour. Your recipe says to blind bake for 20 minutes. What is the correct time for blind baking this recipe?
ReplyDeleteThank you.
Hi there! I linked to Serious Eats to show where I learned the method. The time of 20 minutes is correct for this recipe.
DeleteThis tart looks amazing! Can't wait to try this recipe!
ReplyDeleteLiked the link too!!
ReplyDelete