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Treacle tart hermione look11/8/2023 ![]() The word "amor" also means "love" in Spanish. Treacle tart, broomstick handles, and Ginny Weasley Īmor is a Roman god of love, and the word "amour" in French means "love". Known aromas Personįreshly mown grass, new parchment, and Ron Weasley's hair Harry Potter smelt treacle tart, the woody scent of broomstick handle, and " something flowery that he thought he might have smelled at the Burrow" (which he later realised was the smell of Ginny Weasley). Hermione Granger smelt fresh cut grass, new parchment, and Ron Weasley's hair. It had a different aroma for everyone who smelt it, reminding each person of the things that they found most attractive, even if the person did not acknowledge or was unaware of their fondness for the object of their affection themselves e.g. He found that he was breathing very slowly and deeply and that the potion's fumes seemed to be filling him up like drink." - The aroma and effects of the potion " They chose the one nearest a gold-coloured cauldron that was emitting one of the most seductive scents Harry had ever inhaled: Somehow it reminded him simultaneously of treacle tart, the woody smell of a broomstick handle, and something flowery he thought he might have smelled at the Burrow. Hermione Granger identified all of Slughorn's potions correctly, including Amortentia, which very much earned his approval. In September 1996, Professor Horace Slughorn introduced this potion to sixth-year students in Potions class, along with other advanced potions, such as Veritaserum and Polyjuice Potion, in order to show his students what kind of potions they would be able to brew after finishing their N.E.W.T.s in their seventh year. ![]() In February 1988 at Hogwarts School of Witchcraft and Wizardry, around the time of Valentine's Day, Professor Severus Snape showed this potion to fifth-year students in Potions class in a large cauldron, as part of the school's celebration of the holiday. Professor Snape showing fifth year students Amortentia in a large cauldron Serve warm or cold.Horace Slughorn: " You recognised it, I suppose, by its distinctive mother-of-pearl sheen?" Hermione Granger: " And the steam rising in characteristic spirals, and it’s supposed to smell differently to each of according to what attracts us, and I can smell freshly mown grass and new parchment and -" - Physical description of Amortentia Īmortentia was was kept in a fountain or well in the Love Room in the Department of Mysteries, which Unspeakables would study. Remove the tart from the oven and leave to firm up in the tin. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.īake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.īake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. ![]() Make sure they are all longer than the edges of the tart tin.Įgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Pour the syrup mixture into the lined tin and level the surface. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. To make the filling, heat the syrup gently in a large pan but do not boil. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Place the reserved pastry for the lattice top on cling film and roll out thinly. Prick the base with a fork, to stop the base rising up during baking. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. ![]() Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Īdd about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. ![]()
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