Assam Treacle Tart

Assam Treacle Tart

A standard of British baking, treacle tart is known for its simple but delicious bread crumb, golden syrup, and lemon-scented filling. In this aromatic twist on Harry Potter’s favorite dessert, Assam-infused pastry balances the classic, gooey treacle filling. Find more ways to bake with tea in our January/February 2018 British issue

Assam Treacle Tart
 
Makes 1 (9-inch) tart
Ingredients
  • Assam Tart Dough (recipe below)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) double/heavy whipping cream
  • 1¾ cups (591 grams) golden syrup
  • 4¼ cups (155 grams) fresh white bread crumbs
  • ¼ cup (10 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
Instructions
  1. Preheat oven to 375°F (190°C). Butter and flour a 9-inch tart pan. Line a large plate with parchment paper.
  2. On a lightly floured surface, roll two-thirds of Assam Tart Dough into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Roll remaining dough to ⅛-inch thickness. Using a sharp knife, cut dough into 1x¼-inch rectangles. Place on prepared plate.
  3. In a small bowl, whisk together egg and cream. Brush egg wash onto crust and rectangles. Place rectangles in refrigerator.Prick crust with a fork 6 times.
  4. In a medium saucepan, heat golden syrup over medium-low heat until melted. (Do not boil.) Add bread crumbs and lemon zest and juice, stirring until combined. Pour filling into prepared crust. Top with rectangles in desired pattern.
  5. Bake until crust is golden brown and filling is set, 30 to 35 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Serve warm or cold. Cover and refrigerate for up to 4 days.

Assam Tart Dough
 
Makes 1 (9-inch) crust and lattice
Ingredients
  • 3 cups (375 grams) plain/all-purpose flour
  • 1 tablespoon (6 grams) Assam loose tea
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ⅓ cup (80 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, loose tea, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream until dough comes together. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

 

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