Treacle Tart

Love, Simon is a charming coming of age movie that features quite a few food choices.   The Spier family happily supports Nora’s (Talitha Bateman), dream of becoming a chef.   French toast, breakfast burritos and cornmeal pancakes were just a few of her attempts.  Simon has an affinity for Harry Potter so Treacle Pie is our choice, as this is also Harry Potter’s favorite dessert.

AuthorTheGBYCategory, , DifficultyIntermediate

Treacle Tart - The GBY

Yields8 Servings

 ¼ cup Water
 ¼ cup Vodka
 11.50 oz Flour, all purpose
 1 oz Sugar
 1 tsp Kosher Salt
 2 ½ sticks Butter, unsalted, semi frozen
 12 inch removable bottom tart pan
For the Tart
 16 oz Molasses, light
 2 tbsp Butter
 3 tbsp Heavy Cream
 ¼ cup Bread Crumbs
 1 Egg, large

For The Crust:
1

Combine 2 ½ sticks of semi frozen unsalted butter with the flour and the salt, and mix with fingers until combined.

2

Transfer to a large mixing bowl and fold in water/vodka mixture a couple tablespoons at a time.

3

Then add the rest of the flour and water/vodka mixture and continue to fold until mixture becomes a shaggy dough.

4

Wrap in plastic wrap and refrigerate for an hour or more.

5

After it's rested, roll out enough dough to cover the bottom half of a 12 inch removable bottom tart pan.

6

Roll dough around rolling pin and unfurl it on top of the tart pan. Lift the dough and press down to get it in all the corners.

7

Trim the excess and press into the sides of the pan. Poke some holes in the bottom with a fork, and gently line with alumnim foil.

8

Use a pie weight (I used cornmeal) to go on top of the foil and blind bake 15 minutes in an oven at 400°

For The Filling:
9

Take 16 oz. of light molasses and combine with 2 tbs of butter on a low heat just until the butter melts.

10

Add 3 tbs of heavy cream and whisk rigioursly until the mixture cools slightly, just enough to not cook an egg. Then beat in ¼ cup of bread crumbs and 1 large egg.

11

Add filling to baked pie crust and place in a 350° oven for 45-50 minutes.

12

Allow to cool completely. Add whipped cream.

Ingredients

 ¼ cup Water
 ¼ cup Vodka
 11.50 oz Flour, all purpose
 1 oz Sugar
 1 tsp Kosher Salt
 2 ½ sticks Butter, unsalted, semi frozen
 12 inch removable bottom tart pan
For the Tart
 16 oz Molasses, light
 2 tbsp Butter
 3 tbsp Heavy Cream
 ¼ cup Bread Crumbs
 1 Egg, large

Directions

For The Crust:
1

Combine 2 ½ sticks of semi frozen unsalted butter with the flour and the salt, and mix with fingers until combined.

2

Transfer to a large mixing bowl and fold in water/vodka mixture a couple tablespoons at a time.

3

Then add the rest of the flour and water/vodka mixture and continue to fold until mixture becomes a shaggy dough.

4

Wrap in plastic wrap and refrigerate for an hour or more.

5

After it's rested, roll out enough dough to cover the bottom half of a 12 inch removable bottom tart pan.

6

Roll dough around rolling pin and unfurl it on top of the tart pan. Lift the dough and press down to get it in all the corners.

7

Trim the excess and press into the sides of the pan. Poke some holes in the bottom with a fork, and gently line with alumnim foil.

8

Use a pie weight (I used cornmeal) to go on top of the foil and blind bake 15 minutes in an oven at 400°

For The Filling:
9

Take 16 oz. of light molasses and combine with 2 tbs of butter on a low heat just until the butter melts.

10

Add 3 tbs of heavy cream and whisk rigioursly until the mixture cools slightly, just enough to not cook an egg. Then beat in ¼ cup of bread crumbs and 1 large egg.

11

Add filling to baked pie crust and place in a 350° oven for 45-50 minutes.

12

Allow to cool completely. Add whipped cream.

Treacle Tart

(Photography by: Mark Farinholt
Recipe by: Binging with Babish)

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