Treacle Tart is Harry’s favorite dessert. I’d never had treacle before, but I found a can of Lyle’s Golden Syrup at Euro Market in my neighborhood and was surprised to find it’s not just like corn syrup or plain sugar syrup, it tastes nice and caramelized. I had fun researching different versions of treacle tart, some of which are vegan and some of which contain eggs and/or cream. I wanted something to cut the sweetness of the syrup a little, so I added a layer of Granny Smith apples to the bottom of the tart and I really like how it came out. You can also find a great recipe for treacle tart on Vegan Dad’s blog.
Apple Treacle Tart
For the crust I used the PPK Olive Oil Pie Crust recipe because it’s easy, flaky and really classes things up!
1 Granny smith apple, peeled and thinly sliced
1 1/4 cup treacle (Lyle’s Golden Syrup)
1 – 1 1/4 cups fresh bread crumbs (I used country white bread)
Zest and juice of 1 lemon
Roll out the crust and set into an 8 or 9 inch tart pan. Line with parchment paper and fill with pie weights (AKA dried beans). Bake the crust for 10-12 minutes until set and only lightly browned. Set aside to cool.
In a bowl, combine the treacle, lemon juice and lemon zest. Mix 1 cup of breadcrumbs into the mixture and add up to 1/4 cup more if it seems too soupy. Set aside.
Line the bottom of the tart shell with the apple slices in a single layer and then pour the breadcrumb treacle mixture over the apples.
Top with cutouts from your leftover crust and bake for 25-30 minutes until the tart is deep golden color. Allow to cool on a rack for a few hours or keep in the fridge overnight.
These would also be cute as mini tarts and would require less baking time.