Treacle Tart

Texas Treacle Tart

If Harry Potter’s Hogwarts was located in Houston, this is what his favorite Treacle Tart would taste like:

Makes 2 pies

  • 4 cups breadcrumbs, torn into small pieces, packed snugly into cup
  • 1 cup (1 jar) Lyle’s Golden Syrup –available near maple syrup at Whole Foods or in the Rice Village at British Isles
  • 1/2 Cup Brer Rabbit or Grandma’s brand molasses
  • juice of 4 medium lemons
  • 1 teaspoon ground ginger
  • 4 unbaked pie crusts – 2 recipes of Flaky Butter Pastryfor double crust pie (similar to the week 8 recipe but uses butter instead of shortening)

Prepare the pie crusts and roll out, then place in 2 pie pans. Remember to leave enough pie crust dough to cut strips for lattice tops. Bake bottom pie crusts for 10 minutes at 375 degrees F.

Mix breadcrumbs, syrup, molasses, lemon juice and ginger in large pot. Cook over low until all ingredients are thoroughly combined and heated. Pour warm filling into bottom pie crusts.

Carlyn’s note: for Texans, this ain’t much fillin’ and it’s at least double what the Brits use!

Cut lattice strips ½ inch wide from remaining (rolled out) pie dough. Criss-cross tops of pies with strips of dough. First go horizontal with a strip and then go vertical with the next strip. By alternating horizontal and vertical strips, you get the effect of a lattice without all the under and over weaving. Crimp edges of lattice strips into edge of bottom crust. Bake at 375 degrees for 20 minutes more. This recipe’s crust doesn’t brown at this temperature, but it is still very flaky.

Carlyn Foshee Chatfield

Flaky Butter Pastry for double crust pie

2 Cups sifted flour
1 teaspoon salt
3/4 Cup softened butter; room temperature is fine. DO NOT USE MARGARINE
4-5 Tbsp. Ice water

Sift the flour and salt together. Cut in the butter with two knives; may have to work in with fingers. Sprinkle the ice water over dough and blend with a fork until a dough ball follows the fork around the bowl.

Roll to appropriate shape and size and fold into quarters. Place the point of the triangle of pastry in the center of the pie pan and unfold. Press any breaks or tears back together.

Carlyn Foshee Chatfield