Treacle tart

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Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century.[1]

Desserts

File:Treacle Tart with clotted cream.jpg
Treacle tart served with clotted cream

It is prepared using shortcrust pastry, with a thick filling made of 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 in order to create a softer filling.

Treacle bread[2] is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle.

In popular culture

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  • "Treacle tart" is Cockney rhyming slang for "sweetheart".[3]
  • In the Agatha Christie murder mystery novel 4.50 from Paddington, a homeowner's son, home visiting from boarding school with a friend, is said to be particularly fond of treacle tart.[4]
  • This dessert is mentioned in the 1968 British fantasy film Chitty Chitty Bang Bang. The villainous Child Catcher, in an attempt to lure out the children from the basement, calls out that he is giving away free sweets, including treacle tarts.[5]
  • In the Harry Potter book series, Harry's favourite food is treacle tart, a dessert often found at the Hogwarts feasts.[6]
  • Treacle tart narrowly defeated the Pecan Pie in the Pie-Off during episode 108 of the Dave Dameshek Football Program.Script error: No such module "Unsubst".
  • In Season 3 Episode 1 of Downton Abbey, the dessert is featured at the servant's lunchtime, where Carson exclaims, "That treacle tart hit the spot, thank you Mrs. Patmore".[7]

See also

References

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Further reading

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  4. "Audiobooks" 1:37:58 as read by Rosemary Leach. Retrieved 13 February 2023.
  5. "Chitty Chitty Bang Bang Flies Again". The Guardian. Retrieved 24 February 2018
  6. "Food in books: the treacle tart in Harry Potter and the Philosopher’s Stone". The Guardian. Retrieved 24 February 2018
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