Treacle Tart: A Traditional British Delight

Introduction

Treacle Tart is a quintessential British dessert, beloved for its rich, sweet flavor and comforting texture. This classic treat, made famous by its mention in the Harry Potter series, combines golden syrup, breadcrumbs, and a hint of lemon, all encased in a crisp, buttery pastry. Perfect for any occasion, this dessert is sure to satisfy any sweet tooth.

Ingredients

For the Pastry:

• 225g (8 oz) plain flour
• 110g (4 oz) unsalted butter, cold and cubed
• 2-3 tablespoons cold water
• Pinch of salt

For the Filling:

• 400g (14 oz) golden syrup
• 150g (5 oz) fresh breadcrumbs
• Zest and juice of 1 lemon
• 1 tablespoon black treacle (optional for a richer flavor)
• 1 egg, beaten (for glazing)

Instructions

1. Preparing the Pastry:

1. Mix the Ingredients: In a large bowl, combine the plain flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Form the Dough: Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape it into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
3. Roll Out the Pastry: Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled pastry to fit a 23cm (9-inch) tart tin. Line the tin with the pastry, trimming any excess. Prick the base with a fork and chill for another 15 minutes.

2. Preparing the Filling:

1. Combine the Ingredients: In a saucepan, gently heat the golden syrup and black treacle (if using) until melted. Remove from heat and stir in the breadcrumbs, lemon zest, and lemon juice.
2. Assemble the Tart: Pour the filling into the prepared pastry case and spread it out evenly.

3. Baking the Tart:

1. Glaze and Bake: Brush the edges of the pastry with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden brown.
2. Cool and Serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature, traditionally with a dollop of clotted cream, a scoop of vanilla ice cream, or a drizzle of custard.