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Loading...Treacle tart is a beloved British dessert that pairs a buttery shortcrust shell with a sticky, sweet filling of golden syrup, fresh breadcrumbs, and bright lemon zest. Traditionally served warm with a dollop of clotted cream or a pour of vanilla custard, this humble tart has been a fixture in British teahouses and family kitchens for generations.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 42 gSugar
- 4 gProtein
- 150 mgSodium
- 70 mgPotassium
- 45 mgCalcium
- 1.4 mgIron
- 2 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the shortcrust pastry
- 200 g plain flour, plus extra for dusting
- 100 g cold unsalted butter, cubed
- 2 tbsp icing sugar
- 1 large egg yolk
- 2 to 3 tbsp ice-cold water
- Pinch of fine sea salt
For the treacle filling
- 400 g golden syrup
- 150 g fresh white breadcrumbs (from a day-old loaf)
- Zest and juice of 1 unwaxed lemon
- 2 tbsp double cream
- 1 tbsp lemon curd (optional, for extra tang)
To serve
- Clotted cream or vanilla custard
- Fresh raspberries (optional)
Directions
- Make the pastry by tipping the flour, icing sugar, salt, and cubed butter into a large bowl; rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Stir the egg yolk with 2 tablespoons of ice-cold water, then drizzle into the bowl and bring the dough together with a fork, adding the remaining water only if needed. Shape into a flat disc, wrap in cling film, and chill for 30 minutes.
- On a lightly floured surface, roll the pastry out to a 3 mm thickness and use it to line a 23 cm (9 in) loose-bottomed tart tin, pressing gently into the corners. Trim the edges flush with the rim and prick the base all over with a fork. Chill for 15 minutes while you preheat the oven to 180°C (350°F, gas mark 4).
- Line the pastry case with baking paper and fill with baking beans, then blind bake for 12 minutes. Remove the paper and beans and bake for another 5 minutes until the base looks pale and dry.
- Meanwhile, gently warm the golden syrup in a saucepan over low heat for 2 to 3 minutes until loose and pourable. Off the heat, stir in the fresh breadcrumbs, lemon zest, lemon juice, double cream, and lemon curd if using; let the mixture stand for 5 minutes so the crumbs soften slightly.
- Spoon the filling into the warm pastry case and spread it evenly with the back of a spoon, creating gentle swirls on the surface. Bake on the middle shelf for 25 to 30 minutes, until the filling is just set around the edges but still has a slight wobble in the centre.
- Remove from the oven and let the tart cool in the tin for at least 20 minutes; the filling will firm up as it cools. Carefully lift it out of the tin using the loose base and transfer to a serving plate.
- Serve the treacle tart warm or at room temperature, cut into wedges with a generous spoonful of clotted cream or a pool of cold vanilla custard alongside.
Cook’s Notes
- Use fresh, soft white breadcrumbs made from a day-old loaf rather than dried crumbs; they absorb the syrup more evenly and give the classic soft, chewy texture.
- Do not overbake: the centre should still have a faint wobble when you take it out, as it continues to set while cooling and you want a soft, yielding slice.
- For an extra-decadent finish, brush the warm tart with a thin layer of warmed apricot jam for a glossy, sticky surface.
- Pastry can be made and chilled (or frozen) up to 2 days ahead; blind bake straight from the fridge and add the filling as usual.
- Treacle tart keeps well covered at room temperature for up to 2 days; gently re-warm slices in a low oven before serving.
