Posts tagged ‘pear’

July 8, 2011

Treacle Tart Even A Muggle Would Love

Exactly one week from today, the latest and last movie in the Harry Potter trilogy will premier in theaters.  I, like so many others, am a passionate fan of the book series and the movies and am devastated that the Potter-era is coming to an end.

While others my age have grown up reading each of the books as they were released and, therefore, feel as though they’ve grown up alongside Harry, Ron, and Hermione themselves, this isn’t quite the case for me.  I developed an unreasonably stubborn attitude about HP & the gang back when the books first became popular.  My big, bad, middle-school aged self had barely skimmed through the second book (I didn’t even go in order!) before I decided that all the  “mystical stuff” was nonsense and not for me.  It wasn’t until this past December that Evan insisted I not only watch all the movies in order to accompany him to the latest premier, but he also insisted that I read each and every one of the books, too.  I thought this would be quite the chore, but was open to giving the books another shot.  Little did I know, I’d complete the entire series in just over one month and the only chore involved was my having to cope with the devastation of reading through the books much too fast and never wanting any of it to end.
Needless to say, midway through book 1, I was hooked. While so many other die-hard fans out there have had the pleasure of Harry being in their lives for over a decade, he’s only been in mine for a mere 6 months!

In order to savor and celebrate the final release of the end of this magical saga, I’ve decided that, starting today, it will be Potter Week here at Pumpercake.  From now until the movie premier next Friday, I’ll be sharing my interpretations of desserts mentioned throughout the series as we count down the days before the big movie premier.  Today, I’ve decided to start with a treacle tart, which is described in the books to be Harry’s favorite dish.  Treacle tart is a traditional English dessert and one that appears many times throughout the series… at least once per each of the seven books, if I’m not mistaken.  I chose a gingery version with a fragrant almond shortcrust and lemon poached pears.  I did my best to try and core the pears from the bottom but still keep the curvy, black stems attached, as I absolutely love the look they give to the dessert… dark, interesting and whimsical.

Ginger Pear Treacle Tart with Lemon-Almond Poached Pears

Inspired by: Hogwarts School of Witchcraft & Wizardry’s “(Harry’s favorite) Treacle Tart,”

“The first whiff he identified was of warm treacle tart. It brought back pleasant memories of eating in the Great Hall with Ron and Hermione, throwing jokes around and laughing over dinner.”  -Harry, smelling Amortentia potion for the first time in Harry Potter and the Half-Blood Prince.  Amortentia is a powerful love potion and has a different aroma suited for everyone who smells it, reminding each person of the things that they find most desirable or attractive.

Adapted from Gingery Treacle Tart,” Good Food, December 2008
and Dinah Bucholz’s “Almond-Ginger-Peach Treacle Tart,” The Unofficial Harry Potter Cookbook

1¼ cups golden treacle syrup

zest and juice of ½ lemon

1½-2½ teaspoons fresh ginger root, finely grated

¾ cup fresh honey wheat breadcrumbs

3 eggs

5 lemon-almond poached pears (recipe below)

9-inch sweet almond shortbread shell (recipe below)

–recipe yield: one 9-inch tart

Preheat the oven to 350 degrees.  Pour syrup into a small saucepan and combine with lemon zest, juice and ginger.  Place over medium-low heat, warming the syrup until runny.  Pour the warm, runny syrup in a large bowl over the breadcrumbs and toss together until coated.  In a small bowl, whisk to break apart the eggs.  Pour the eggs into the syrup-breadcrumb mixture and stir to combine.

Slice the very bottom of each pear so they’re able to stand straight up.  Place pears into tart shell and spoon treacle filling into shell around the pears.  Place into preheated oven for 55-65 minutes (placing foil over tart edges if they become too brown), or until filling has set.  Allow tart to cool completely in pan on cooling rack before removing, slicing, and serving.

Lemon-Almond Poached Pears

These pears aren’t fully poached, as they’ll soften more when they’re baked with the tart.

5 bosc pears

1 2/3 cups granulated sugar

zest & juice of 1 lemon

1 teaspoon almond extract

–recipe yield: 5 (partially) poached pears

Peel 5 whole pears, keeping core and stem in tact.  Combine sugar with 6 cups water in a large pot over medium heat.  Once sugar has dissolved and water has come to a low simmer, add in lemon zest, juice, and almond extract.   Bring water up to a very low boil and add in whole pears.  Allow pears to poach in simmering water for 12-15 minutes, or until they’re almost tender (as they’ll cook more in the oven later).  At this point, remove pears by their stems, set on paper towel and allow to cool.  Pears can be poached a day in advanced and stored in their cooled poaching liquid in an airtight container the refrigerator.

Sweet Almond Shortbread Tart Shell

1 cup all purpose flour                     ½ cup (1 stick) unsalted butter, cold

¼ cup almond flour                          1 egg yolk

½ cup confectioner’s sugar              1 tablespoon heavy whipping cream

½ teaspoon salt                              ¼ teaspoon almond extract

Combine in a food processor the flour, almond flour, confectioner’s sugar, and salt.  Add cold butter in very small pieces and pulse together until entire stick has been added and the texture is crumbly.  Using a fork, break apart egg yolk and combine with cream and almond extract.  Gradually pour the liquid into the mixture while pulsing together until a soft dough forms.  Turn dough out onto plastic wrap, kneading it lightly if necessary, and form into a disk.  Wrap disk completely in the plastic and allow it to chill in the refrigerator for at least 30 minutes.  Press chilled dough into a buttered 9-inch tart pan with removable bottom.  Line the shell with parchment paper, fill with baking beans, and place it in a 375 degree oven for 10-12 minutes.  Remove paper and beans, and place it back in the oven for an additional 5-7 minutes.  Allow to cool completely before filling.

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