Harry Potter's Treacle Tart

135

By Bridget Edwards

Prep Time:

30m

Bake/Cook Time:

40m - 50m

Yield:

8-10 servings

Plan for:

Rest time 1 hour

Fans of J. K. Rowling's beloved Harry Potter books will recognize Harry's favorite dessert - the Treacle Tart! A traditional English dessert, a Treacle Tart is made with a thin and flaky pastry shell filled with golden syrup, fresh breadcrumbs, and lemon, then baked to perfection. Make for a Harry Potter viewing party or to celebrate after reading the books.

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Short Crust

1 2/3 cups unbleached, all-purpose flour*
1/2 cup unsalted butter, cubed
1 tablespoon Dixie Crystals Confectioners Powdered Sugar
Pinch kosher salt
1 egg
1 tablespoon water
Dixie Crystals Extra Fine Granulated Sugar, for blind-baking

Filling

6-8 slices fresh white bread
1 1/4 cup golden syrup, such as Steen’s Pure Cane Syrup
1 egg
Zest of two lemons
3 tablespoons fresh lemon juice

Topping

Dixie Crystals Confectioners Powdered Sugar
Creme Chantilly, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Start by making crust. Lightly grease a 10-inch tart pan with removable bottom. Place flour, butter, sugar, and salt in a food processor. Pulse until it resembles bread crumbs. Whisk egg and water with a fork. With food processor on low, slowly pour in egg mixture. Process on low until it forms a dough.
Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll dough on a floured surface larger than tart pan to go up the sides. Transfer to pan, trimming sides. Refrigerate 30 minutes. Heat oven to 350°F.
Line prepared crust lightly with foil. Fill foil with granulated sugar, making sure to spread sugar to edges. Place on a cookie sheet and bake for 20 minutes. Remove foil with sugar. Cool tart crust in pan on wire rack. (Cool sugar before storing for re-use.)
For filling, cut crusts off bread slices and pulse in food processor until crumbs. Measure out 1 cup.
Whisk syrup, egg, zest, and juice in a bowl. Stir in 1 cup bread crumbs. Pour into prepared tart shell, spreading evenly.
Bake for 40-50 minutes until the filling is set (it may still be bubbling). Immediately after removing from oven, pop bottom of tart pan out, removing sides. Place on a wire rack to cool completely.
Before serving, dust with powdered sugar. Top with crème chantilly, if desired.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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