This tart is traditional British comfort food dating back to the seventeenth century when it was made using treacle, the English word for molasses. Most people now use golden syrup, a product made by evaporating sugar cane juice to the consistency of corn syrup. It has a nutty taste without the bitterness of molasses. It is Harry Potter’s favorite dessert and “Harry Wales” enjoyed it too.
¾ cup plus 2 tablespoons unsalted butter, softened
¾ cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla paste
3½ cups all-purpose flour
1 (1-pound) jar golden syrup
2 cups (about 7 slices) fresh white bread crumbs, without crusts
1 lemon, juiced
1. Preheat the oven to 350 degrees. Cream the butter and sugar until light in color. Add the egg and vanilla paste, and slowly incorporate the flour to form a ball. Wrap this dough in parchment paper or plastic wrap, and refrigerate for at least 1 hour before using. This will make more pastry than you need for a single tart, but I always like to have some spare dough in the refrigerator. It keeps for at least three weeks.
2. Roll out the dough to about ½ inch thick, and line an 8-inch flan ring or pie dish. Chill until ready to fill. In a large bowl, combine the golden syrup, bread crumbs, and lemon juice, and spoon the mixture into the pie shell.
3. Bake in the center of the oven for 30 minutes, or until the pastry edges are golden brown. Remove from the oven, and allow to cool slightly. Slice and serve with ice cream, whipped cream, or English custard.
MAKES 6 SERVINGS
A note in the menu book from the Queen, requesting treacle tart