![]() It is a basic combination of two parts flour to one part fat, by weight, rubbed together until it creates a mixture the consistency of fine bread crumbs. The pastry for this tart is a simple shortcrust pastry, which I grew up calling piecrust dough. While your bread is drying out a bit, you can prepare the pastry. Mary Berry’s recipe says they shouldn’t be too big or the tart filling will be lumpy and could even burn slightly while cooking. I measured out 5½ ounces of bread (6 slices) and left them on a baking rack to dry for a couple of hours before whirling them into crumbs in my food processor. You don’t want to use dried bread crumbs, but you can’t make them from fresh bread, either, because it would all clump together. The kind we’re not supposed to eat anymore because it’s full of refined white flour and almost no fiber. ![]() The other main ingredient in treacle tart, strange though it may seem, is bread crumbs: plain, ordinary, white bread crumbs. I did find a recipe for making golden syrup at home, which would probably be much cheaper, but it uses the same technique as caramel-making, so it could be tricky. I can see why British expats pine for it here in the U.S. When I opened the bottle it smelled a lot like pancake syrup, but when I tasted it…Mmmmm! It had a sweet buttery flavor unlike anything I’d ever tried before. ![]() I’d never tried golden syrup before and was fortunate to find some in stock at my local World Market store. The traditional tins and labels remain largely unchanged today, recognized by Guinness World Records as the world’s oldest branding and packaging. The company began canning and marketing the sweetener in 1885 in tins that, oddly enough, bore the image of a lion’s carcass swarming with bees, along with the slogan “Out of the Strong Came Forth Sweetness.” This is a reference to the biblical story of Samson, who killed a lion and later found that bees had built a honeycomb in its dead body. The lighter version was invented in 1883 by brothers Charles and John Joseph Eastick, chemists employed by the Abram Lyle & Sons sugar refinery. Golden syrup is also known as light treacle, treacle being a byproduct of refining sugar, similar to molasses. It’s hard to find in the U.S., although I discovered with a little digging that, ironically, the brand and the product Lyle’s Golden Syrup were actually sold to a Florida-based company in 2010! and is still sold under the original brand name-Tate & Lyle. Treacle tart is also so quintessentially British that its main ingredient, golden syrup, originated in the U.K. Harry Potter loves treacle tart so much that he smells it when he is in the presence of the love potion Amortentia.
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