Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Lizzie Loves Harry Treacle Tart.
When I asked my 9-year-old daughter what to bake this week, she immediately said "Oh, you MUST try the Treacle Tart. It’s Harry Potter’s Favorite." And said, "But Berry Tarts! Yum! Now’s the time to use all the wonderful Wisconsin berries." With a dead-panned face, her response was "Harry Potter!" Now, on to the challenge. I didn’t have golden syrup, so I decided to try maple syrup. To balance the maple syrup and lemon combination, I used 1/2 maple syrup and 1/2 raw honey. As for the pastry, I kept it simple: butter, flour, and a vodka/water combo. (Note: Vodka makes the crust flakey.) I believe Mary Berry would be proud of my "boozey" tart crust even though you can’t taste the vodka as it’s flavorless and evaporates during baking. Lastly, since I baked this on the 4th of July, I replaced the lattice crust with STAR cutouts.
Now that you survived this challenge, what words of wisdom do you have to share?
Interesting… Never would have thought of putting maple syrup and lemons together. But strangely, it works!
Tell us about how you added a Wisconsin twist.
To my surprise, when I was thinking about how to incorporate Wisconsin into the Treacle Tart, the answer was right in front of my face when I opened my pantry. I had a bunch of wonderful Wisconsin items from friends in Northern Wisconsin. My dad’s godson and family friend, Jeff Mayerl, makes yummy maple syrup: Mayerl’s Maple Syrup! And I had raw honey from David & Carolina Holbrook (Clintonville, WI). For the crust’s egg wash, I used farm fresh eggs I picked up from Lonesome Pines in Shawano (BTW, the Kuhn family is Jeff’s Mayerl’s Aunt & Uncle). Wisconsin’s all about family and friends.
How did you do?