This classic British dessert was Harry Potter’s favorite.
I’ve made a version that uses easier-to-find ingredients for those of us who don’t live in Great Britain. If you can lay your hands on a can of treacle please use it, by all means, but the rest of us can achieve similar and equally delicious results through the cunning combination of molasses and corn syrup.
The final result is similar in texture and sweetness to a pecan pie sans pecans. While it is most traditional to bake in a fluted, removable bottom tart pan, you can make this in a standard pie plate in a pinch.
1 double batch of your favorite pie pastry or 1 package refrigerated pie crusts, brought to room temperature per package instructions.
¾ c. molasses
¼ c. light corn syrup
2 1/3 c. freshly made bread crumbs (do not use dried bread crumbs here)
The juice and zest of 1 lemon
Non-stick cooking spray
Preheat the oven to 400°. Whisk together the molasses, corn syrup, and the juice and zest of the lemon until smooth. Stir in the bread crumbs until the mixture is even. Set aside while you prepare the crust.
Using non-stick cooking spray, very lightly grease a nine-inch fluted tart pan with a removable bottom. You can use a standard pie plate if you do not have a tart pan available. If using homemade pie pastry, roll half of it out into an 11-inch circle. Ease the crust into the tart pan, gently pressing the dough into the fluting and edges of the bottom of the pan, letting the excess hang over the top. Roll a rolling pin over the edges of the top of the pan. This will cut away the excess tart dough. Scrape the filling into the tart shell.