Treacle Tart Recipe
British · Dessert · 75 min total
A classic British dessert with a buttery pastry crust and a sweet, tangy filling made from golden syrup and breadcrumbs.
30
min prep
min prep
45
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 1/2 cups golden syrup
- 1 cup fresh white breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground ginger
- 1 large egg, beaten (for glaze)
Instructions
- Make the pastry: In a food processor, pulse flour, butter, and powdered sugar until mixture resembles coarse crumbs. Add egg yolk and water; pulse until dough comes together. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Let cool.
- Reduce oven to 350°F (175°C). In a bowl, mix golden syrup, breadcrumbs, lemon juice, lemon zest, and ground ginger until well combined. Pour filling into the cooled pastry shell.
- Roll out remaining pastry scraps and cut into strips. Arrange a lattice over the filling, pressing edges to seal. Brush lattice with beaten egg.
- Bake for 25-30 minutes until filling is set and pastry is golden. Cool completely before serving.
Tips
- Serve warm or at room temperature with clotted cream or custard.
- Store in an airtight container at room temperature for up to 3 days.
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