Treacle tart is a British tart with a filling made from golden syrup. The earliest known recipe is from the English author Mary Jewry in her cookbooks from the late 19th century;[1] however, mentions of Treacled tarts predate her cookbooks. For example, in April 1828, a Mrs. Delafields of Fan-street (a treacle tarts, green-grocery and periwinkles seller) in London appeared upon summons as to why she was allowed to keep a ferocious dog after a complaint was made against her.[2]
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| Course | Dessert |
|---|---|
| Place of origin | United Kingdom |
| Serving temperature | Hot or warm |
| Main ingredients | Shortcrust pastry, golden syrup, breadcrumbs, lemon juice |
Desserts
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Treacle tart is prepared using shortcrust pastry, with a thick filling made from golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both to create a softer filling.[citation needed]
See also
editReferences
edit- ↑ Jewry, Mary (1899). Warne's Model Cookery: With Complete Instructions in Household Management and Receipts. London: F. Warne. p. 578.
- ↑ Morning Herald (London), Wednesday 02 April 1828 - https://www.britishnewspaperarchive.co.uk/viewer/bl/0002408/18280402/025/0003
Further reading
edit- Treacle tart recipe by Heston Blumenthal from Times Online (Paid subscription required)
- Treacle tart recipe by Nigel Slater from The Guardian