British
Treacle Tart
A small British treacle tart with crisp shortcrust pastry and a sticky golden syrup breadcrumb filling brightened with lemon. Serve it warm, ideally with a little clotted cream or custard.
Watch it madeSorted Food · 5:15
Ingredients
- Plain flour100g
- Cold unsalted butter, diced50g
- Fine salt1 pinch
- Ice-cold water1-2 tbsp
- Golden syrup120g
- Fresh white breadcrumbs55g
- Lemon zest1 tsp
- Fresh lemon juice1 tbsp
- Ground ginger1 pinch
- Beaten egg or milk, for glazing1 tbsp
Method
- Rub the flour, butter, and salt together with your fingertips until the mixture resembles fine breadcrumbs.
- Add just enough ice-cold water to bring the pastry together, then form it into a disc, wrap, and chill for 20 minutes.
- Heat the oven to 190°C/170°C fan and place a baking tray inside to heat.
- Roll out two-thirds of the pastry and line a 15cm tart tin, trimming the edges neatly.
- Prick the base with a fork, line with baking paper and baking beans, then blind bake on the hot tray for 10 minutes.
- Remove the paper and beans and bake for a further 5 minutes until the pastry looks dry.
- Warm the golden syrup gently in a small pan until loose, then stir in the breadcrumbs, lemon zest, lemon juice, and ground ginger.
- Spoon the filling into the pastry case and level it gently without pressing it down too firmly.
- Roll the remaining pastry into thin strips and lay them over the filling in a simple lattice.
- Brush the lattice with beaten egg or milk.
- Bake for 18-20 minutes until the pastry is golden and the filling is just set.
- Cool for 10 minutes before slicing and serving warm.
Common questions
Can I substitute the plain flour or butter in treacle tart pastry?
Yes. Use all-purpose flour if that’s what you have; it’s the same as plain flour. For butter, block plant butter can work, but the pastry may be a little softer, so chill it well before rolling.
How long does treacle tart take from start to finish?
Allow about 1 hour 15 minutes total, including 20 minutes chilling and about 15 minutes blind baking. If your kitchen is warm or the pastry needs extra chilling, add another 10–15 minutes.
What are the most common mistakes when making treacle tart?
Overworking the pastry makes it tough, and adding too much water makes it sticky. Don’t press the filling down hard or it can bake dense. Also, bake the pastry case fully dry before adding the syrup mixture.
How should I store treacle tart, and can I freeze it?
Store cooled tart covered at room temperature for 1 day, or in the fridge for up to 3 days. Freeze tightly wrapped slices or a whole tart for up to 2 months. Thaw in the fridge and warm gently to serve.
What’s the best way to serve treacle tart?
Serve it warm or at room temperature with thick cream, custard, or vanilla ice cream. A small squeeze of lemon over the top can brighten the sweetness, especially if the tart has been chilled.