Treacle Tart Vs Chess Pie
Tart

Treacle Tart Vs Chess Pie

  • May 11, 2022

A very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs, and lemon juice.When deciding to make this Harry Potter series, I knew I had to give this dessert recipe a go, it is one of the most famous foods mentioned in the book, butterbeer and pumpkin juice being probably the only ones that get mentioned more frequently than the tart.Although using so much golden syrup, the pie is not overly sweet, the lemon juice mixed with the syrup and the breadcrumbs make all the difference, cutting through the sweetness and adding a delicious tanginess and lemon aroma.This traditional British pie or tart consists of a shortcrust pastry filled with a mixture of breadcrumbs, golden syrup and a lot of lemon juice to cut through the sweetness of the syrup.The dessert was created after the invention of golden syrup towards the end of the 19th century and it has become very popular not only because it tastes great, but also because it is very cheap to make.It has a mild flavor and prevents crystallization, that is why it is often used to make syrups, ice cream or sorbets.It is 25% sweeter than sugar, it has a beautiful golden color and a slight caramel taste.To make the filling I used a recipe found in the unofficial Harry Potter cookbook.Remove the crust from the toast bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.It is preferable to use a loose-bottomed pie dish, it will make things easier when removing the tart from the form.Roll out the larger disc of pastry into a circle large enough to cover the bottom and the edges of your pie form.Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.If you want to decorate the homemade treacle tart to resemble Harry Potter, cut out the glasses, the scar and the mouth.Pour the filling into the prepared pie dish and level the top.There is nothing in this recipe that spoils easily, the tart can be kept at room temperature for a couple of days. .

Chess pie

Chess pie

Chess pie

Chess pie is a dessert characteristic of southern United States cuisine.A recipe for similar cheesecake appears in Martha Washington's Booke of Cookery, from the mid-18th century.Common types of chess pie are buttermilk, chocolate, lemon, and nut.The origin of the name chess pie is unknown, but many theories have been proposed. .

SHEDDING A LITTLE LIGHT ON MAKING SHOOFLY, PECAN AND

SHEDDING A LITTLE LIGHT ON MAKING SHOOFLY, PECAN AND

SHEDDING A LITTLE LIGHT ON MAKING SHOOFLY, PECAN AND

Some time ago while on a trip to London I was having lunch at a small restaurant where a pie on the dessert cart caught my eye.It was a treacle tart, the English granddad of our beloved pecan pie.Pies have evolved as a singularly American dessert, and they`ve remained an all-American favorite.The basic ingredients are eggs, sweetener, butter and flavoring (including nuts).All pies can be broken into four categories, according to cookbook writer Bernard Clayton Jr.These airy creations, such as lemon chiffon, black bottom and nesselrode, have no meringue or whipped cream toppings.A pie always involves pastry-originally surrounding the filling so that it could be eaten by hand-sometimes just on the top, and now most often just on the bottom.It might be hard to find a treacle tart in a London restaurant these days because it seems to have fallen out of favor.Pulse flour and salt briefly to combine in a food processor fitted with metal blade.Add butter bits and pulse until mixture resembles coarse meal, about 5 times.Add water and pulse 6 to 8 times to make a dough.Form into a ball, wrap in plastic and refrigerate for 30 to 60 minutes.Roll out on lightly floured surface to fit 9-inch pie pan.Treacle (pronounced tree-kul) is a molasseslike, uncrystallized syrup produced in the refining of sugar.There are several kinds-black and West Indian (which is very dark and strong), brown and transparent.The earliest recipe for a treacle tart that I could find had the cook spread treacle over a baked pie shell with a little ginger added to cut the sweetness.This recipe is English food writer Jane Grigson`s updated version.Warm syrup slightly, stir in breadcrumbs, then lemon juice; allow to cool.Pour into pie shell and bake until filling is bubbly and pastry golden, 45 to 55 minutes.Note: A more modern version calls for equal quantities of crumbs and syrup, plus 1 large egg.3 ounces mixed candied lemon, citron and orange peel.3/4 cup (1 1/2 sticks) unsalted butter at room temperature.Melt butter and sugar in a saucepan over low heat until it resembles clear honey.Stir in egg yolks and pour into pie shell.The pecan pie has several American cousins: shoofly, maple walnut, Canadian sugar, date nut, lemon chess, Kentucky, Tyler, boiled cider and Jefferson Davis.Originally it was made with molasses, but that taste is too strong for the modern palate.Make crumb topping by mixing flour, sugar, butter and spices with your fingers until it becomes crumbly.Dissolve baking soda in boiling water in a bowl and stir in corn syrup.Pour into pie shell and sprinkle crumb topping over surface.Put in oven and immediately reduce heat to 350 degrees.Beat eggs in the bowl of an electric mixer until they thicken, about 2 minutes.Sprinkle nuts on bottom of prebaked pie shell and pour egg mixture over it.Pour into pie shell and bake until a knife inserted in filling comes out clean, about 40 minutes. .

What is Pennsylvania Dutch Shoofly Pie?

What is Pennsylvania Dutch Shoofly Pie?

What is Pennsylvania Dutch Shoofly Pie?

With its gooey syrup, brown sugar, and crumb topping, this delicious treat has been a longtime staple in Lancaster County for years.The star of the show is molasses, but shoofly pie is also typically composed of flour, brown sugar, water, spices, and sometimes egg.The dry bottom is guessed to be the original version, producing a pie meant for dipping in coffee.Traditionally, the pie was a poverty food served up only for breakfast or in the evening with supper, or as a field break snack with coffee.The animal was trained to stand on his hind legs and wore boxing gloves on his front hooves.Shoofly was so beloved they named products in his honor, including a brand of molasses produced in Philadelphia.Shoofly’s name may have originated from a popular song at the time, “Shoo, Fly, Don’t Bother Me!”.But in Amish country, you’ll discover shoofly pie served in countless places drawing standing-room-only crowds.The bakery prepares the shoofly pie from an old family recipe handed down for generations and fine-tuned by Grandma Smucker.Try a slice from the Bird-in-Hand Bakery & Cafe with a hot cup of coffee or tea and enjoy the mouthwatering combination of molasses, eggs, flour, brown sugar, and cinnamon. .

What is Chess Pie? (with pictures)

It may have a bit more texture than a pecan pie as many recipes add a tablespoon or two of cornmeal.Most chess pie recipes for an eight or nine inch (20 to 23 cm) pie call for about a cup of sugar, half a cup of melted butter, 2-3 eggs, vanilla, and a tablespoon or two of cornmeal.Variants include recipes that call for chocolate, coconut, buttermilk, or lemon flavor.Chess squares may be a cookie recipe with a cream cheese and fruit topping. .

Salty Honey and Tahini Chess Pie — The Boy Who Bakes

Salty Honey and Tahini Chess Pie — The Boy Who Bakes

Salty Honey and Tahini Chess Pie — The Boy Who Bakes

This is a not a new thing, it’s been a slow build but with every bake that I use it in, I fall ever so slightly more in love with it as an ingredient.You can probably tell by the name of this post that the magical ingredient I am talking about is tahini, sesame seed paste.The recipe is based on an old classic American idea called Chess Pie. .

Momofuku Milk Bar Crack Pie

Momofuku Milk Bar Crack Pie

Momofuku Milk Bar Crack Pie

Sadly, I live in a chilly seaside town thousands of miles away from New York and its famous bakeries, meaning I’ve never had the luxury of tasting this delicious pie.My baking fails usually last however long it takes me to grumpily devour one half of it before throwing the rest violently into the closest refuse receptacle.While the Momofuku Milk Bar Crack Pie is recommended to be served cold, it is also delicious at room temperature and incredibly heavenly when warmed quickly in the microwave and attacked greedily with a fork.In the Maverick Baking version of this classic, I have fiddled around with a lot of the ingredients to make them more accessible for British/European readers, and switched them into metric measurements. .

Canadian Sugar Pies

Canadian Sugar Pies

Canadian Sugar Pies

I’d like to think that I’ve shared my views on profound worldly matters, like cultural relativism and historical revisionism, and other “isms” which I occasionally toss into conversation to make myself sound smarter.Meals are something to be gobbled up as quickly as possible (and with as few calories as possible ingested) in order to make way for dessert.I bookmark baking websites constantly, and sometimes when I’m bored, I just look at pictures of cakes.I blame my father (I inherited both his debilitating sweet tooth and his slow metabolism).A friend of mine once made a French dessert from a random recipe she found, and when she pulled it out of the oven, I shouted, “OH!I was playing hooky from my travel conference, and Rand and I were roaming around a cute little neighborhood, starving, on a sunny afternoon.They had large sandwiches made on big, crusty loaves, savory pot pies, salads with locally-foraged vegetables, and all sorts of other yummy non-desserts that a normal, starving human being would drool over.While Rand was trying to decide what to order, my eyes were fixated on the dessert case.The girl behind the counter explained that it wasn’t unlike a treacle tart or a maple pie.Every thinks that you’re one of them, and things seem to be going on swimmingly, until someone says something that doesn’t translate, and you realize how radically different two conjoined countries can be.“Sometimes they have raisins.” I didn’t admit to him how I knew this: that one evening long ago, I had whiled away several precious hours reading about butter tarts on Wikipedia.Rand and I sat down, and as we waited for our meal to arrive (yes, I ordered “real” food), I stared lovingly at my sugar pie.“No you shouldn’t,” he replied, reminding me of why I married him (even though it necessarily means I have to share my dessert). .

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