Knitting,Knotting,Fun Things to do with Strings be it fiber, metal, paper, anything else, or (my friend's) guitar,
My Internal Monologue
Saturday, December 4, 2010
Treacle Tart Experiment
This is an interim blog post. I am knitting, but the pace is a bit slower. I've been working in fingering or sock yarn. Takes time to finish a project.
The dessert at left was made for Thanksgiving. Every holiday I like to try some new item, just for fun.
Treacle tart was mentioned as Harry Potter's favorite dessert. A few months ago, I bought a tin of Golden Syrup out of sheer curiosity. The taste is sort of buttery. Treacle tart was the most promising recipe I could find to use it. Note- Black Treacle is a syrup that is essentially molasses. The British tend to use the word "treacle" to denote sugar cane syrups in general. I had to discover this on my own. My Scottish in-laws have been utterly incapable of providing any meaningful conversation on the topic. My curiosity drives them nuts (in a long list of grievances).
Treacle tart consists of a short crust pastry, the top crust must be latticed or may be omitted and a sugary filling. The recipe that I used. called for Golden Syrup, fresh white breadcrumbs, ginger and lemon. The mixture is then baked. My kids really liked it.
There seems to be a lot of variation in the recipes for this dessert. There are lots of versions online. I am not posting the recipe that I used because my results were very different from the recipe description. The recipe stated that the tart would be "cookie-like". I mixed the ingredients, weighing them out according to the recipe. The mixture I got was very dry. It could not be poured into the crust. I ended up adding more syrup and also some evaporated milk to get a moister filling. I did this because some modern recipes call for cream and sometimes eggs. After I filled the crust, and assembled the lattice top, the tart still didn't look right. The filling still looked too much like a pile of crumbs. I cover the tart and left it in the refrigerator overnight. In the morning, I baked the tart, with good results. The breadcrumbs broke down overnight and I got a smoother, homogeneous filling. It was sweet and a little bland. The next time I try this, I will increase the amount of lemon and ginger. I would also prefer to get the "cookie-like" texture mentioned in the recipe. Possibly, leaving out the dairy would produce that. I will research more variations of this dessert before I try again. It's and interesting variation in the family of sigary pies such as Shoofly, Chess, and Pecan Pies.
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