Treacle Tart
A classic British dessert with an irresistible balance of sweetness and tang, treacle tart combines a buttery, flaky pastry crust with a luscious filling made from golden syrup, fresh breadcrumbs, and zesty lemon juice. Perfectly baked until golden and set, this traditional treat is a nostalgic favorite that’s surprisingly simple to make. The contrasting textures of the crisp pastry and gooey filling, along with its bright, citrusy notes, make treacle tart an ideal dessert for afternoon tea or special occasions. Serve it warm or at room temperature with clotted cream, custard, or a scoop of vanilla ice cream for a divine finish. Easy to prepare and utterly comforting, treacle tart is a timeless recipe that never fails to impress.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 2 tablespoons Icy water
- 400 grams Golden syrup
- 150 grams Fresh breadcrumbs
- 50 milliliters Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 whole Egg (beaten, for glazing)
Instructions
Preheat your oven to 190°C (375°F) or 170°C fan-assisted. Lightly grease a 23 cm (9-inch) tart tin with a removable base.
To prepare the pastry, place the flour in a large mixing bowl and add the diced butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the icy water one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 15-20 minutes.
Once chilled, roll out the pastry on a lightly floured surface to about 3-4 mm thick. Line the prepared tart tin with the pastry, trimming any excess. Prick the base with a fork and chill again for 10 minutes.
Line the pastry case with baking parchment and fill it with baking beans or uncooked rice. Blind bake in the preheated oven for 10-12 minutes, then remove the parchment and weights, and bake for another 5 minutes until lightly golden.
To make the filling, gently heat the golden syrup in a saucepan over low heat until slightly thinner. Remove from heat and stir in the breadcrumbs, lemon juice, and zest.
Pour the filling into the prebaked pastry case, spreading it evenly with a spatula.
Optional: Use leftover pastry trimmings to cut strips and create a lattice pattern over the filling, brushing with a little beaten egg to glaze.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.
Allow the treacle tart to cool slightly before removing it from the tin. Serve warm or at room temperature with clotted cream, custard, or ice cream for a delightful treat.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 641.3 g | 233% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 350.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 253 mg | 19% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
