Treacle tart is a classic British dessert made with shortcrust pastry, golden syrup, breadcrumbs, and lemon juice. It is sweet, zesty, and has a sticky texture that makes it a crowd-pleaser at tea time or after dinner. This recipe provides a step-by-step guide to making treacle tart at home.
The tart is simple to prepare but relies on careful attention to detail. Follow the instructions to achieve a golden, crisp crust and a soft, gooey filling. For those who prefer a modern twist, consider pairing treacle tart with one of our blondie selections for a delightful contrast of flavors.
Ingredients
For the pastry:
- 225g plain flour
- 100g cold unsalted butter (cubed)
- Pinch of salt
- 2-3 tbsp cold water
For the filling:
- 400g golden syrup
- 150g fresh breadcrumbs
- Juice of 1 lemon (approx. 2 tbsp)
- Optional: zest of 1 lemon
Instructions
Step 1: Prepare the Pastry
Add the flour, butter, and a pinch of salt into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold water gradually, 1 tablespoon at a time, and mix until the dough begins to come together. Avoid overworking the dough to keep it tender. Once it forms a ball, flatten it slightly, wrap it in cling film, and chill it in the fridge for 30 minutes. If you're craving a quicker dessert fix, check out our postal brownie box, which is perfect for satisfying your sweet tooth.
Step 2: Roll Out the Pastry
Preheat your oven to 190°C (170°C fan). Lightly flour your work surface and rolling pin. Roll the chilled pastry into a circle large enough to line a 23cm tart tin.
Transfer the pastry to the tin, pressing it gently into the sides. Trim any excess. Use a fork to prick the base, then chill the lined tin for 10 minutes in the fridge to prevent shrinking during baking. For additional baking inspiration, explore our strawberry compote recipe, perfect as a side or topping for desserts.
Step 3: Blind Bake the Pastry
Line the pastry with baking paper and fill it with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the base is dry. Set aside to cool slightly.
Step 4: Make the Filling
In a saucepan, gently heat the golden syrup over low heat until warm and runny. Avoid boiling. Stir in the breadcrumbs and lemon juice. If you are using lemon zest, add it here. Mix until well combined.
The mixture should be thick but spreadable. Adjust the texture by adding more breadcrumbs if it is too runny or a small amount of golden syrup if it becomes too stiff.
Step 5: Assemble and Bake
Pour the filling into the prepared pastry case. Spread it evenly with a spoon or spatula.
Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and lightly golden. Check it towards the end of the baking time to ensure it doesn’t overcook.
Step 6: Cool and Serve
Allow the tart to cool in the tin for 10 minutes before transferring it to a wire rack. This will help the filling firm up further.
Serve warm or at room temperature. Treacle tart pairs well with lightly whipped cream, custard, or a scoop of vanilla ice cream.
Tips for Success
- Use fresh breadcrumbs for the filling. Stale breadcrumbs can alter the texture and flavour.
- Don’t skip chilling the pastry before rolling and baking. It prevents the butter from melting too quickly.
- If your golden syrup is too thick to pour, microwave it for a few seconds in a heatproof container.
- Store leftovers in an airtight container. It will keep for 2-3 days at room temperature or up to a week in the fridge.
Have You Tried This Recipe?
Treacle tart is a nostalgic treat for many. Why not give it a try and share your results? Small tweaks like adding orange zest or a pinch of ground ginger could make it your own.
