We very much enjoyed our month in Britain. Like all good vacations, this one has left us with fond memories and renewed energies to do more things while not on vacation, such as sculpting our woodland with pathways and plants, and cooking more out of our British cookbooks. We have already achieved one of these goals, and at this point believe we will (after 20-odd years) finally do the other, at least when springtime rolls back around.
We were somewhat sedentary. It was hard not to be, as we were in a very good location chock full of books.
But we did manage a few trips and snaps. We traveled through the West Midlands, the Cotswolds and Wales, enjoying (with one awful exception) excellent pub fare and our first “Full English” breakfasts.
We also, unsurprisingly, picked up a couple of cookbooks during our stay, as well as photographing recipes from a late 19th century “cookery” tome (which will hopefully lead to home-made Worcestershire sauce). One of the volumes we bought was Tamasin Day-Lewis’ Smart Tart, which provided Michelle with some sweet things to make in our vacation kitchen. (The kitchen was not as bad as some, but still not quite Gourmandistan-worthy.)
Steve first heard of treacle (also known as “golden syrup”) from the Dormouse at the Mad Hatter’s Tea Party in Alice’s Adventures in Wonderland, a context-twisting tale of three little sisters living at the bottom of a “treacle well.” Much later he discovered that treacle is actually a kind of molasses, and then proceeded to ignore it as he does most (to him, at least) sickeningly sweet syrups. Michelle, however, is generally attracted to such things.
Our first taste of treacle tart came from a lovely bakery in Ludlow, where Steve bought one on impulse (along with a much-less-enjoyable Eccles cake), and and we found it nicely orange-zesty and much less sweet than we’d anticipated. Looking through her new cookbooks Michelle saw a similar recipe with lemon zest. Steve was intrigued by the tart’s composition that included bread and grated apple along with its considerable amount of the sticky stuff.
When we returned home we tried some small tarts ourselves. It’s fascinating how the bread gives the tart a bland yet tasty body that, along with added citrus zest, cuts the treacly sweetness down to size—though we both agreed that even these small tarts were too big of a portion. Next time we’ll try dormouse-tiny treacle tarts. We’ll eat them while lying back and thinking of Britain.
TREACLE TARTS
(adapted, only slightly, from Tamasin Day-Lewis’ Smart Tart)
- six to eight 3-3/4″ tart shells, partially baked
- 450 grams golden syrup
- 3 TB double cream
- 2 eggs
- 2-1/2 TB butter, in small pieces
- zest of 2 lemons
- 1 c. soft breadcrumbs
- 1 coarsely grated apple
- handful of walnuts, roughly chopped
Heat the golden syrup over gentle heat in a saucepan.
Whisk together the cream and eggs. Add to the syrup, stirring over low heat. Add butter, stirring until melted. Add remaining ingredients and stir briefly.
Pour into partially baked tart crusts. Bake at 350° for approximately 30 minutes until browned and set. Best served warm.
Gourmandistan 
Yay!!! You’re back and I’m the FIRST one to comment!!! Whooo
Love treacles tarts! We have a great English shop in Santa Monica where I buy them. (I’ll leave the baking to someone else in this case.) Love the moody shot of Steve on the rocks, too.
Welcome back to the ‘Stan!
Thank you! This was the Instagram vacation. Every time I’d lug the big cameras out, it would start raining. So I just gave up and used the ancient iPhone. It was rather liberating. I’d never had treacle tart before—and it was better than I expected.
Enjoyed following your adventures! These tarts look so yummy; love the hearts 🙂 Lemon curd tarts next?
Oh, thanks so much, Jama! Hmmmmm, lemon curd is always a good idea. 🙂
Treacle tart seems to be the British equivalent of our pecan pie; a small sliver is just right. I recently saw a recipe that uses ground almonds instead of the bread. Your tarts look great. I don’t like super-sweet desserts, but I’ve always wanted to try authentic treacle tart—I should try out this recipe some time.
Great minds, Sacha! As I was eating these I kept thinking of pecan pie. I believe the one we bought at the bakery used almonds and it was good. This is worth a try. But if I do them again, I’m going to make them tiny. I do recommend the cookbook. She’s quite a good writer and everything I’ve made from it has been really good—though some things have too much butter even for me (which I previously thought wasn’t possible).
Fun. A whole month. Wow.
Thanks, Mimi. Being childless and both self-employed, we have been lucky enough the last decade or so to be able to go to Europe (usually France) for a month each fall. As so many of our friends currently have kids at very expensive colleges, we joke that it seems much less extravagant than it did in the beginning!
Fabulous! Day-Lewis is a treat. Well worth plopping the quid down for any of her writings. for a second I thought you were stayong with her. Welcome back. Hope you settle right back in after your month in a corner of heaven.
She is a wonderful writer, isn’t she? How fun it would be to stay with her!
I still use Golden Syrup for cooking, although it is achingly sweet. I have memories of treacle tarts that felt as though they were burning your mouth and tongue with a pungent sweetness. Nice pictures of rural England.
Merci, Roger. The plucky little iPhone turned out to be the most-used camera this trip.
I agree that eccles cakes are over-rated, but not treacle tarts. And yes treacle is usually molasses like but golden syrup is traditionally used in treacle tart – not at all logical! Where were you staying with such an amazing collection of books?
PS Meant to say that I’m a huge fan of Tamasin – and have cooked almost everything from her Art of the Tart book (reviewed on blog) 🙂
I had read her stuff in papers and magazines (such a lovely writer), but this is the first of her books I’ve bought. Probably won’t be the last!
It was this lovely place.
Welcome back – I’m glad you had such a good time 🙂
Thanks! And, rest assured: next time we visit your fair country, we’ll turn up on your doorstep!
I do hope so 🙂
Welcome home! Sounds like you had a wonderful month. Good for you both! I actually have a jar of Golden Syrup that I bought at an import shop. The only thing I know to make with it is fudge. Now, I can make tarts. Thanks for sharing the recipe. Feel free to share a few more. It’s a big jar. 🙂
Thanks, John! I remember ages ago having a can in the pantry for YEARS and never finding anything to do with it! Luckily these tarts used precisely the amount of the small can I brought back.
The post is great (as usual), but the last paragraph is priceless. Dormouse treacle tarts! Lie back and think of Britain! Ha! Very good. Ken
🙂 Thanks, Ken!
Gorgeous pictures! I love Britain – we need to get back over there. And this tart recipe looks great.
I really enjoyed Britain, too. And, thanks!
Dont you love it, vacations 🙂
I did also spend more than a month in Europe a couple of months ago and I cant get over it.
Nice post to share!
Thanks, Raymund. I’ve so been enjoying your Europe food posts. You definitely ate your way across the continent!
I’ve never had these but I do have golden syrup and want to use it. they sound delish!
You’re half the way there!
I’m dreaming of visiting some of these places. Your tarts are adorable and they look delicious.
Thanks, Karen. I hope you get to! But, in the meantime, you sure do have pretty scenery at Tahoe.
I guess that’s a fair trade.
Welcome home! Love the pictures of your trip and the tarts. I have long wondered what treacle tarts taste like. Someday I will have to give them a whirl — in miniature it sounds like!
Thanks so much! I’d always wondered about them, too. They reminded me of pecan pie which can be a bit much. But the citrus is a welcome addition.
A wonderful collection of momento’s and stories from your travels. That’s a big yes to cookbooks from me and I especially love that vintage tin of golden syrup, lol I happen to have one myself too! There’s no doubt that travel is great for the soul and food! I love a good tart, treacle tarts are comfort food with those lovely syrupy flavours and sweet short crust!
You remind me: I’ve been back for a week and a half now. It’s time to start planning the next trip!
Lol, do it 🙂 ha-ha!!! Life is always too quiet when you return from overseas!
I adore treacle tart, it’s one of my favorite English desserts. A close second to sticky toffee pudding. 🙂
Like me, you obviously have a sweet tooth. Or two. Or three. 🙂
Sounds like a wonderful vacation (‘holiday’?), and if there is one dessert (‘pudding’?) to take home from Britain, it is treacle tart (not even necessarily too too sweet, as I discovered in a good pub last week…). Cheers to an inspired return, a month away is just as good as moving.
Being able to go away for a long time every autumn is what keeps us going through the rest of the year. And this trip was particularly nice—so fun to jump into someone else’s beautiful home and settle right in. We loved England and Wales (though France is calling again for next year, if we remain so lucky). Looking forward to following your adventures in London! And, watch out: I may hit you up for tips on Brittany, which is where we’re thinking about for next fall.