Ingredients
- 1½ cups all purpose flour
- 1 tbsp sugar
- 8 tbsp cold butter, cubed
- 1 large egg yolk
- 1½ cups Lyle’s Golden Syrup
Zest of 1 large lemon, finely grated
- 1 tbsp lemon juice
½ tsp ground ginger
- 1 cup fresh bread crumbs
Directions
- Preheat the oven to 400°F (200°C).
- Mix the flour and sugar in a bowl.
- Add the butter and mix until the dough resembles coarse bread crumbs.
- Mix the egg yolk with 3 tbsp cold water.
- Add to the dough and stir until it comes together.
- On a lightly floured surface, roll the dough into a 1/8 in circle to line the tart pan.
- Trim the excess and prick with a fork.
- Chill for 30 minutes.
- Line with wax paper, fill with baking beans, and bake for 10 minutes.
- Remove the paper and beans and bake for an additional 5 minutes.
- Remove and reduce the oven temperature to 375°F (190°C).
- Warm the syrup in a saucepan with the lemon.
- Add the ginger.
- Sprinkle the bread crumbs in the tart shell, pour in the syrup, and let stand for 5 minutes.
- Use the dough trimmings to make a lattice top.
- Bake for 20–30 minutes.
Notes
If you are a Harry Potter fan, you will recognize this as Harry’s favorite dessert, and I can certainly see why… This is delicious! You will need a 9 inch tart pan with removable bottom to make this, but you can pick one up pretty cheap if you do not already have one.
One ingredient you may not recognize is golden syrup which is a treacle (hence the name of the tart), I like to use Lyle’s Golden Syrup. Treacle is any uncrystallized syrup made during the refining of sugar. Treacle is made from the syrup that remains after sugar is refined. Raw sugars are first treated in a process called affination. When dissolved, the resulting liquor contains the minimum of dissolved non-sugars to be removed by treatment with activated carbon or bone char. The dark-colored washings are treated separately, without carbon or bone char. They are boiled to grain (i.e. until sugar crystals precipitate out) in a vacuum pan, forming a low-grade massecuite (boiled mass) which is centrifuged, yielding a brown sugar and a liquid by-product—treacle.