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Harry Potter’s Treacle Tart

by Adina 27/11/2016 7 comments

slice of treacle tart harry potter

 

Harry Potter’s favorite dessert: treacle tart, a very simple and delicious tart made with golden syrup, fresh breadcrumbs and lemon juice.

 

HARRY POTTER’S TREACLE TART RECIPE

Every person who ever read Harry Potter has heard of the famous treacle tart, it is mentioned in several books of the series, either baked by the Hogwarts elves or even by Harry’s own elf, inherited from Sirius, Kreacher.

It is another popular English dessert, however, I must admit I had never heard of it before starting reading the books. I was curious what it was and I did googled searching for a recipe already years ago. But I was never too keen on baking the tart, the use of golden syrup has always put me off it somehow.

 

treacle tart 683x1024 Harry Potters Treacle Tart

 

First of all, in Romania I did not know what golden syrup was. And after discovering and tasting the golden syrup here in Germany, a syrup that I usually use for making fondant, I was even less keen on baking a treacle tart. You see, I thought it would just be toooooooo sweet, golden syrup is just sugar in a liquid form.

But when deciding to make this Harry Potter series, I knew I had to give the treacle tart a go, it is one of the most famous foods mentioned in the book, butterbeer and pumpkin juice being probably the only ones that get mentioned more frequently than this treacle tart.

And I am so glad I did bake the tart, I liked it so muuuuuuch more than I thought I would.

Although using so much golden syrup, the tart is not overly sweet, the lemon juice mixed with the syrup and the breadcrumbs make all the difference, cutting through the sweetness and adding a delicious tanginess and lemon aroma.

And what I liked most is the fact that the tart is almost cookie-like in the end, when cold and set (and especially the next day) it feels and tastes like a lemony jam cookie, my favorite kind of cookie.

 

treacle tart potter Harry Potters Treacle Tart

 

HOW TO MAKE A TREACLE TART

Dish for the treacle tart:

It is preferable to use a pie dish with removable bottom, it will make things easier when removing the treacle tart from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form.

Alternatively you can use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

My pie form has a diameter of 23 cm/ 9 inch, so I rolled the dough into a circle of about 26 cm/ 10.2 inch diameter.

Pastry:

I used a barely sweetened crust, the one that I used for making the Fruit Mince Pies and the Pumpkin Pasties, it has really become my favorite shortcrust pastry recipe, it is so easy to make and it rolls so perfectly.

  • Cut the butter into small cubes.
  • Place them in one layer on a plate and freeze them for about 15 minutes, they should not be frozen but get really cold.
  • Place 2/3 of the flour, sugar and salt in the food processor. Mix well.
  • Add the butter cubes and process shortly. The dough should just begin to clump.
  • Sprinkle the remaining flour on top and pulse about 3-4 times or until the dough is just barely broken.
  • Transfer the mixture to a bowl.
  • Sprinkle with 5 tablespoons of the very cold water and incorporate using a rubber spatula (make sure is a good one, I broke one of mine in the process, but it was a very old one).
  • Fold and press the dough until it comes together. Add the last tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself.
  • The dough should hold together when you press a little bit of it between your fingers.
  • Form a ball, divide it into two discs, one a bit larger than the other and wrap the discs tightly in plastic foil.
  • Refrigerate for at least 2 hours or overnight.

 

treacle tart harry Harry Potters Treacle Tart

 

Filling:

To make the filling I used a recipe found in the unofficial Harry Potter cookbook%name Harry Potters Treacle Tart, a book that my brother-in-law gave me for Christmas last year.

  • Remove the crust from the toast bread, weigh the 110 g needed and make breadcrumbs in your food processor.
  • Zest and juice the lemon.
  • Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long. Combine the syrup, breadcrumbs, lemon zest and lemon juice very well.

Assemble Harry Potter’s treacle tart:

  • On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.
  • Place the rolled out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.
  • Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.
  • Cut the pastry into long strips for the lattice topping.
  • If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.
  • Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.
  • Or place the Harry Potter decorations on top.
  • Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the treacle tart:

  • Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 190 degrees Celsius/ 375 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center.

 

harry potter treacle tart Harry Potters Treacle Tart

 

HOW TO SERVE TREACLE TART

Apparently you should serve the tart warm with custard or whipped cream. We had it plain and like I’ve mentioned above I liked it even more the next day, when the tart was set and almost cookie-like.

But that is a matter of taste, serve it as you like best.

I wish you a happy first Advent (if you are celebrating that, of course) and in case you are looking for a quick tart to make today, this wonderful treacle tart might be the answer.

And if you would like to have a look at other Harry Potter inspired recipes, here they are:

Hagrid’s Rockcakes with Mixed Dried Fruits 

English Chicken and Ham Pie 

Fruit Mince Pies with Homemade Mince Pie Filling

Moist Chocolate Gateau or Cake with Chocolate Cream Filling

Harry Potter’s Pumpkin Pasties

treacle tart hogwarts Harry Potters Treacle Tart

 

 

treacle tart harry 480x480 Harry Potters Treacle Tart

Harry Potter's Treacle Tart

Yield: 8
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Harry Potter's favorite dessert: treacle tart, a very simple and delicious tart made with golden syrup, fresh breadcrumbs and lemon juice.

Ingredients

  • Pastry:
  • 280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)
  • 350 g/ 12.4 oz/ scant 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 5-6 tablespoons very cold water
  • Alternative: 2 ready-made pie crusts
  • Filling:
  • 315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)
  • 110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)
  • 1 organic lemon
  • 1 egg + 1 tablespoon water for brushing the pastry

Instructions

Pastry:

    1. Cut the butter into small cubes, placethem in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
    2. In the meantime place 2/3 of the flour, sugar and salt in the food processor. Mix well.
    3. Add the butter cubes and process shortly until the dough just begins to clump.
    4. Sprinkle the remaining flour on top and pulse about 3-4 times or until the dough is just barely broken.
    5. Transfer the mixture to a bowl.
    6. Sprinkle with 5 tablespoons of the very cold water and incorporate using a rubber spatula.
    7. Fold and press the dough until it comes together.
    8. Add the last tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself.
    9. The dough should hold together when you press a little bit of it between your fingers.
    10. Form a ball, divide it into two discs, one a bit larger than the other and wrap the discs tightly in plastic foil.
    11. Refrigerate for at least 2 hours or overnight.

    Filling:

    1. Remove the crust from the toast bread, weigh the 110 g needed and make breadcrumbs in your food processor.
    2. Zest and juice the lemon.
    3. Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.
    4. Combine the syrup, breadcrumbs, lemon zest and lemon juice very well.

    Assemble the treacle tart:

    1. My pie dish has a diameter of 23 cm/ 9 inch, so I rolled the dough into a circle of about 26 cm/ 10.2 inch diameter. It also has a removable bottom (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.
    2. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
    3. On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.
    4. Place the rolled out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.
    5. Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.
    6. Cut the pastry into long strips for the lattice topping.
    7. If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.
    8. Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.
    9. Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.
    10. Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 190 degrees Celsius/ 375 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center.

Notes

  1. European style butter is best, it has less water.
  2. Grafschafter Heller Sirup for Germany.
  3. Made from crustless white toast bread.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving:Calories: 593 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 99mg Sodium: 403mg Carbohydrates: 75g Fiber: 2g Sugar: 21g Protein: 8g
Nutritional information is not always accurate.

 

Others you might like:

linzer torte almonds Harry Potters Treacle Tart

Linzer Torte

orchard pie plums Harry Potters Treacle Tart

Orchard Pie

white chocolate  Harry Potters Treacle Tart

White Chocolate and Raspberry Cups

 

 

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7 comments

Beth 28/11/2016 - 20:50

I wouldn’t have thought to bake a treacle tart, but you make it sound so good! And I’d love to bake something that reminds me of the Harry Potter world.

Reply
grace 29/11/2016 - 17:31

we don’t use golden syrup either, though i know what it is. i think this is a clever creation, and i’d appreciate the sweetness of it all. 🙂

Reply
Kim | Low Carb Maven 06/12/2016 - 18:48

I am really enjoying your series of Harry Potter treats – that chocolate cake! I, too, didn’t know what a treacle tart was when I started the books some 15 (?) years ago. This tart is LOVELY and I like that it is not overly gooey the next day, making it easier to serve and eat. It looks and sounds like a delicious recipe. Thanks for sharing!

Reply
margo 15/01/2018 - 19:25

Can’t wait to try this! My mom used to make a treacle tart using Lyles Golden Syrup but used rolled oats as a topping instead of breadcrumbs and no top crust. 🙂

Reply
Adina 15/01/2018 - 20:35

I hope you like it, Margo. Rolled oats sound great as well.

Reply
Ali 01/06/2018 - 19:42

What is the consistancy of the filling supposed to be? I feel like after it was baked the filling didn’t change form at all.

Reply
Adina 02/06/2018 - 06:58

Hi Ali. The filling should be a bit like a sturdier jam , but not too stiff.

Reply

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