I’ve been wanting to try out this tart for like forever! The ingredient list really intrigued me so here it is – Treacle Tart at its finest! It is said to have been invented by the poor families of the 1888’s considering that its two main ingredients are fairly cheap, even for that time. Now that I’ve tried it and satisfied my craving I can honestly say that I like it, but I find it to be a little too sweet for my taste. It’s not the recipe, it’s just the technique and how the recipe it’s usually made. Golden syrup is extremely sweet and so is the tart.

On the other hand, it is a matter of taste. I took this tart to a family reunion and everyone loved it and praised its sweet, intense taste. It’s just me who doesn’t like sweet desserts, as weird as that sounds given the fact that I am a pastry chef. Normally my recipes are well-balanced and often the sugar is reduced to as little as possible which is good not only taste wise, but also nutritional wise. But the intense sweetness is the staple of this tart so do give it a try if you think you can handle it, the flavor is well worth it!

{Treacle Tart} – Tarta englezeasca cu melasa

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Yields -8 servings

Ingredients

 

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Tart Crust:

• ▢ 220 g all-purpose flour
• ▢ 1 pinch salt
• ▢ 110 g butter (cubed)
• ▢ 1 egg
• ▢ 2-4 tablespoons cold water

Filling:

• ▢ 50 g butter (cubed)
• ▢ 350 g golden syrup
• ▢ 30 g treacle
• ▢ 50 ml heavy cream
• ▢ 2 eggs
• ▢ 1 egg yolk
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 120 g breadcrumbs
• ▢ 40 g ground hazelnuts

Instructions

• To make the tart crust, combine the flour, butter, salt and egg in your food processor.
• Pulse until well combined then add 2-4 tablespoons of water to bring the dough together. Add the water gradually until the dough becomes easy to work with.
• Place the dough on your floured working surface and roll it between two sheets of baking powder until it has 3-4 mm thickness.
• Transfer the dough in a tart pan and press it well on the bottom and sides of the pan. Trim off the edges if needed.
• Place a sheet of baking paper into the pan over the dough and fill the pan with baking beans. This is called blind baking and it basically means baking the crust before filling it. If you were to fill it while still raw, the crust would absorb part of the filling and become mushy, doughy. Blind baking ensures the crust remains crisp and perfectly baked.
• Bake the crust in the preheated oven at 330F for 15 minutes.
• Once the crust is baked, remove from the oven and place it aside, removing the beans.
• To make the filling, combine the butter, golden syrup, treacle and heavy cream in a saucepan and melt them together over medium heat.
• Remove from the heat and allow the mixture to cool down slightly.
• Stir in the eggs, egg yolk, lemon juice, lemon zest and breadcrumbs and mix well. Pour the filling into the crust and bake at 330F (160C) for 30-40 additional minutes until the filling looks set.
• Slice the tart when chilled and serve.

Notes

The ground hazelnuts give the tart a nutty flavor which I loved, but feel free to replace them with breadcrumbs if you like.

Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!

ROMANIAN!

Tarta asta are origini englezesti si e destul de simpla, folosind pesmet si melasa pentru umplutura. Cu toate ca mi-a placut tarta, trebuie sa recunosc ca mi s-a parut putin prea dulce. Totusi, e o chestie de preferinta personala caci am dus tarta la o intalnire cu familia si lumea s-a batut pe ea. Din punct de vedere al aromelor, e minunata! Crusta crocanta si umplutura lipicioasa, oarecum gumoasa sunt o combinatie delicioasa. E o tarta ce ma duce cu gandul la toamna, la anotimpul rece, e un desert consistent si aromat, numai bun pentru perioada asta a anului. Melasa – treacle – am primit-o din Anglia, deci nu as sti sa va indrum spre un magazin in Romania de unde o puteti cumpara. Dati-mi de stire daca aveti cunostinta de asa ceva la noi, va rog! Cat despre siropul auriu, cred ca il puteti inlocui cu un sirop gros de zahar ars, caci are cam acelasi gust.

Ingrediente:

 Crusta:

• 220g faina alba
• 1 praf de sare
• 110g unt rece, cuburi
• 1 ou
• 2-4 linguri apa rece

Umplutura:

• 50g unt, cuburi
• 350g sirop auriu
• 30g melasa
• 50ml frisca lichida
• 2 oua
• 1 galbenus
• 1 lingura suc de lamaie
• 1 lingurita coaja de lamaie
• 120g pesmet
• 40g alune de padure macinate

Mod de preparare:

1. Pentru crusta, combinati faina, sarea, untul si oul in vasul robotului de bucatarie. Pulsati pana sunt bine amestecate apoi adaugati treptat apa rece, lingura dupa lingura, pana obtineti un aluat usor de lucrat.
2. Transferati aluatul pe masa de lucru infainata si intindeti-l intr-o foaie subtire de 3-4mm grosime. Cu grija, transferati aluatul intr-o tava de tarta si taiati excesul de aluat daca e nevoie.
3. Asezati o foaie de copt peste aluat in tava si umpleti crusta cu boabe de fasole sau orez. Coaceti la 160C pentru 15 minute.
4. Scoateti crusta din cuptor si inlaturati boabele de fasole.
5. Pentru umplutura, combinati untul cu siropul auriu, frisca si melasa intr-un vas. Puneti vasul pe foc si topiti ingredientele impreuna.
6. Luati de pe foc si adaugati restul ingredientelor in ordinea listata.
7. Turnati umplutura in crusta pe jumatate coapta si coaceti la 160C pentru 30-40 minute pana cand tarta e aurie.
8. Scoateti tarta din cuptor si lasati-o sa se raceasca inainte de a o felia.