Treacle Tart

This classic British Treacle Tart recipe is made with a buttery, crumbly crust and a golden filling that's rich in flavor and texture. Plus, it's incredibly easy to make, so you can whip it up in no time for your next dinner party or family gathering.

Treacle Tart History

The origin of Treacle Tart is interesting as golden syrup was only invented in the 1880's, yet a year prior a lady named Mary Jewry came up with the recipe as treacle simply refers to any kind of syrup. As is so often the case the original recipe doesn't come very close to the recipe for this tart today, but it is apart of the British cuisine nonetheless.

It was historically notably popular with poorer people due to the abundance of sugar and bread and very little expensive ingredients such as fruit or spices. In England, treacle tart is almost always made with golden syrup. If you want to go authentic than try and get your hands on that before subbing with another syrup.

Ingredients and substitutions for Treacle Tart

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here, however, you could replace with salted butter.
• Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
• Eggs: As well as adding structure to the filling, the egg will bind our filling together so is essential.
• Golden syrup: The essential syrup needed to make this treacle tart traditional, you could substitute with honey, if you prefer though.
• Breadcrumbs: They help to give a nice crust to the top of our tart and gooey filling in the center.
• Heavy cream: Giving a richness to our tart, this works alongside the butter to give a creamy texture.
• Lemon zest: The most essential ingredient in that filling with the oil in the zest and slight tartness helping give depth to our tart.

See recipe card for quantities.

How to make Treacle Tart:

Step 1: Form the pastry: Combine until a dough is formed.

Step 2: Chill it: Shape into a disc, cover and chill.

Step 3: Complete the filling: Heat the golden syrup and then stir the filling together until smooth.

Step 4: Roll out: The pastry and press into your tart dish and pierce all over.

Step 5: Blind bake the pastry: Until lightly golden.

Step 6: Pour the filling: Fill with the golden syrup breadcrumb filling.

Step 7: Bake: Until golden.

Step 8: Slice and serve: Serve with a hefty dollop of Greek yogurt.

FAQ's for the best Treacle Tart

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Treacle Tart

Sylvie Taylor

This Treacle Tart recipe is one of those very classic British treats that will make the eyes of locals light up with it's breadcrumb and gooey filling and nice flaky pastry. Definitely serve this with a hefty dollop of tart Greek yogurt to offset the sweetness of a slice of this.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chill time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine British

Servings 10

Calories 324 kcal

Ingredients

  

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Pastry

• 240 grams / 1 ½ cups plain flour
• 85 grams / 3 ounces butter cubed and chilled
• ½ teaspoon sea salt
• 80 grams / ⅓ cup ice water

Filling

• 454 grams / 1 cup golden syrup
• 30 grams / 2 tablespoons butter
• 32 grams / 6 tablespoons bread crumbs
• 18 grams / 3 tablespoons pouring cream
• 45 grams / 1 medium egg room temperature and lightly beaten
• ¼ teaspoon sea salt
• 8 grams / 1 ½ tablespoons lemon zest finely chopped

Instructions

 

Pastry

• Place the flour, butter and salt into a bowl and combine with a pastry cutter or knife until the mixture resembles rough breadcrumbs with pea sized butter pieces strewn throughout the flour mix.
• Add in the ice water and stir together until a dough is formed.
• Turn out onto a work surface and shape into a disk, wrap and refrigerate for 30 minutes.
• Remove the dough from the fridge and roll out to fit into a fluted tart dish.
• Press firmly into the edges and trim the excess edges off from the edge of your dish.
• Pierce the pastry with a fork all over, cover and refrigerate for 30 minutes.
• Preheat the oven to 190°C/375F.
• Cover the pastry with greaseproof paper and fill with baking beans and place in the oven to bake for 20 minutes.
• Remove from the oven and remove the baking beans returning to the oven until lightly golden, approximately 10 minutes.
• Remove and set aside to cool.

Filling

• Meanwhile, place the golden syrup into a pot and heat on medium until it softens and is easy to stir.
• Remove from the heat and add in the butter, bread crumbs, cream, egg and zest and stir to combine. Set aside to cool.
• Bake until the filling is just set, approximately 30 minutes.
• Remove and allow to cool.
• Slice and serve with a solid dollop of Greek yogurt.
• Enjoy!

Video

Notes

• Breadcrumbs: They help to give a nice crust to the top of our tart and gooey filling in the center.
• Heavy cream: Giving a richness to our tart, this works alongside the butter to give a creamy texture.
• Lemon zest: The most essential ingredient in that filling with the oil in the zest and slight tartness helping give depth to our tart.
• Use store bought pastry: You can use either a homemade or store-bought pastry crust for your Treacle Tart. Just make sure to follow the instructions in our recipe for the best results.
• Tart dish: A fluted tart dish makes for the traditional tart and is easy to work with. The size of the tart used here is 21.5 centimeters or 8.5 inches, a medium size.
• Can be made ahead: Treacle Tart can be made in advance and stored in an airtight container at room temperature for up to 2-3 days. You can also store it in the refrigerator for a slightly longer shelf life.
• You can freeze it: For up to 3 months, simply ensure it’s cooled fully. Make sure to wrap it tightly or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.

Adapted from Saveur.com

Nutrition

Calories: 324kcal

Keyword citrus, pie

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