Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Very “Merry” Berry, with a twist or two. I followed Mary Berry’s recipe with three exceptions: Golden Syrup isn’t a grocery store staple in America, so I substituted it with equal halves of honey and corn syrup. I used 1/3 cup of lemon curd, instead of lemon juice and zest. And my tart pan was nine inches, instead of seven. Very tasty! I’m going to Great Britain this month; I’ll compare my tart with what the Brits have to offer.
Now that you survived this challenge, what words of wisdom do you have to share?
Follow the recipe’s measurements and amounts exactly. Make sure the bread crumbs are very fine. Served warm with whipped cream or crème fraiche, treacle tart will be the star of an afternoon tea.
Tell us about how you added a Wisconsin twist.
I used Wisconsin honey, and a local bakery’s French loaf. I also used Rhode Island Red hens eggs for my homemade lemon curd.
How did you do?