turdacres


tricycle tart-AKA treacle tart–AKA fancy sugar pie
November 23, 2010, 6:34 am
Filed under: bread, dessert, recipe | Tags: , , ,

treacle tart is good!

Hard to believe that after so much anticipation the Harry Potter Premier has come and gone. Yes, we survived the midnight showing. The girl was so keen on this day. Sheesh! I put out a walkway of lumieres for their drive in from school (gets so dark early now!), just to add to the excitement.

I made a cardamom carrot cake for that night, and she thought/ hoped it was tricycle tart. She explained that treacle tart is Harry’s favorite. She thought it was pronounced tricycle tart which we all thought was pretty funny!

Anyhow I had some Lyle’s Golden Syrup in the house and I thought I’d try to make it.

You really need that syrup. I’d never used it before (must have bought it to make something, though I don’t know what). When I opened it up I knew it was unlike any other. It’s sugar cane syrup and it is so thick. Nuts man! I tasted it and after a while figured out what it reminded me of. Do you remember those little ice cream cone treats from the candy store? They had syrup inside and a solid bit at the top to keep it in the cone? That was some good eating. I never see them anymore, but the syrup in them –that’s golden syrup! But I digress.

Treacle Tart

For the pastry

1 cup flour
1 stick butter diced
1/2 cup sour cream

For the filling

1 1/2 cup golden syrup
2 cups fresh bread crumbs (I used two slices of wheat bread in food processor)
juice and zest one lemon
2 eggs
pinch of salt

Whiz flour and butter in food processor, add in sour cream. It’ll be crumbly but just starting to come together. Put on waxed paper and ball it up. Flatten into a disk and put in freezer for about 15 minutes.
Roll out to fit a 9 inch tart pan. Put gently into tart pan. Line with beans or pie weights. Bake for 10 to 15 minutes at 375. Remove beans and then bake another 5 minutes or until it looks like it’s a tad bit dried out in the middle.
Note: the pastry recipe I was using was in grams. So I estimated. The tart was pretty gloopy, but it worked and it was pretty flakey. Note: use parchment in between beans and shell. Don’t ask me about that.

Anyhow after your shell is ready, mix up the filling ingredients and pour into base. Bake at 325 for about 50 minutes. Serve cold. Whipped cream is good.

I tasted the filling while it was warm. Not so good. But cold this tart was pretty great! The lemony flavor was great.

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