Halloween is upon us and autumn is in full swing, so what more are you wishing for this weekend other than a warming Treacle Pumpkin Tart? Adapted from the Treacle Tart recipe in her book, ‘Oats in the North’ this recipe is brought to you from Regula of Miss Foodwise. Here, Regula tells us more about the recipe and story behind her book.
‘Since Halloween or Samhain is upon us I wanted to create a treacle tart with pumpkin for a very English pumpkin pie. This recipe was adapted from the treacle tart recipe my book ‘Oats in the North, Wheat from the South’, which tells the history of British bakes and how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity.
Combining breadcrumbs with a sweet syrup in baked goods dates from before the 19th century, but the treacle tart that we know today came into existence sometime after the invention of the iconic golden syrup in 1883. It’s called “treacle tart” and not “golden syrup tart” because “treacle” is the general term for by-products of the sugar-refining process. Pecans are a nice addition to the tart crust, but don’t hesitate to replace them with more flour!’
‘Oats in the North, Wheat from the South’ was published by Murdoch Books, written and photographed by Regula Ysewijn.
Recipe (for 6–8 people)
For the pecan shortcrust pastry
200 g plain white flour
50 g pecans, roasted and ground
100 g confectioners’ sugar
pinch of sea salt
125 g chilled unsalted butter, diced
butter, for greasing
flour, for dusting
For the filling
450 g golden syrup
1 tsp pumpkin spice, mixed spice or chai spices
100 g fresh breadcrumbs, fine
200 g pumpkin puree, cold
For the pumpkin puree
I find the best way to make this puree is to take a butternut pumpkin, quartering it then rubbing it all over with olive oil. Place on a parchment paper lined oven tray in a preheated oven at 180°C - 356F and roast for at least 1 hour, until the flesh is soft. Then scoop out the flesh discarding the seeds and puree with a stick blender. You will most likely only need half a pumpkin, or less if your pumpkin is large, use the leftover for soup.
For an 8½-inch tart tin
- Make the pecan shortcrust pastry by combining the flour, ground pecans, sugar, salt, and butter in a food processor fitted with the blade attachment. Pulse for 8 seconds until the mixture resembles breadcrumbs. Add the egg and water and pulse again until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Butter and flour the tart tin. Roll out the pastry on a floured work surface until thin. Gently lift it over the tin and let it sink into the base. Use a piece of excess dough to firmly press the edge into the tin. Trim the excess pastry with a knife and then pierce the base with a fork. Freeze the tart shell for 1 hour or refrigerate for a few hours.
- Preheat your oven to 200°C - 400°F.
- Crumple up a piece of parchment paper, then smooth it out and place it in the tart shell. This will help the paper fit the shape of the tart. Fill the pastry with baking beads or rice and place in the middle of the oven to bake blind for 10 minutes until the edge of the crust is coloured. Remove the paper and beads or rice and bake for another 5 minutes to dry it out.
- Make the filling by melting the golden syrup making sure the syrup doesn’t boil. Add the pumpkin puree and the spices, followed by the breadcrumbs, remove from the heat, and set aside for 10 minutes. Whisk in the egg, then spoon the filling into the tart shell.
- Bake the tart for 30 minutes. The crust will become dark, which will give it much more taste.
Regular recommends that the Treacle pumpkin tart is lovely served warm with clotted cream or a scoop of vanilla ice cream, served on Burleigh Blue Calico of course.
About Regula Ysewijn
Regula Ysewijn is a Belgian Culinary historian, food writer and photographer. She focusses on food and social history of Britain and the Low countries and travels between Belgium and London for her work. She is the resident culinary historian and judge on the Flemish version of the television series The Great British Bake Off (Bake Off Vlaanderen)and has consulted and presented for British television and radio productions like the BBC’s Inside the Factory, BBC Breakfast and BBC Radio Four’s acclaimed The Food Programme. She has also consulted and written for various British and international institutions like the National Trust, Borough Market and the publications of the hit ITV (PBS) series Downton Abbey. Regula is a huge Burleigh pottery fan and has used almost exclusively British pottery in her cookbooks Pride and Pudding and Oats in the North, Wheat in the South.
Would you like the chance to win the range of Blue Calico used here, to create your own recipe at home? Head over to our Instagram page to learn how you can be in with a chance of winning this and one of Regula’s books too!
Terms and conditions apply, prize consists of the following:
1x Blue Calico Cake Plate
2x Blue Calico 19cm Plates
2x Blue Calico Teacup and Saucers
1x Blue Calico Teapot
1x Blue Calico Small Jug
1x Blue Calico Sugar Bowl
1x Oats in the North, Wheat from the South book