Great Britain Treacle Tart

Transport your taste buds to the heart of British baking with this classic Great Britain Treacle Tart recipe! Featuring a buttery, homemade pastry crust filled with a warm and luscious combination of golden syrup, fresh breadcrumbs, and zesty lemon, this traditional dessert is beloved for its perfect balance of sweetness and tang. Easy to prepare with simple pantry staples, this tart bakes to golden perfection in just under 45 minutes, making it an ideal treat for teatime or special occasions. Serve it slightly warm with a dollop of double cream for a truly indulgent experience. Perfect for fans of classic British desserts, this Treacle Tart will add a touch of history and homemade charm to your table.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter (cold, cubed)
• 50 grams powdered sugar
• 1 large egg (for the pastry)
• 2 tablespoons cold water
• 400 grams golden syrup
• 150 grams fresh breadcrumbs
• 1 lemon (zest and juice)
• 1 large egg (for filling)
• 100 milliliters double cream (optional, for serving)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the dry ingredients using your fingers until the mixture resembles fine breadcrumbs.

Step 2

Beat the egg lightly and add it to the mixture along with 2 tablespoons of cold water. Stir until the dough comes together. If needed, add a little more water, but avoid overmixing. Shape the dough into a disc, wrap in cling film, and chill in the fridge for 20 minutes.

Step 3

Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Line a 23cm tart tin with the pastry, trimming off any excess. Prick the base with a fork, and chill again for 10 minutes.

Step 4

Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake in the preheated oven for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until lightly golden. Set aside to cool.

Step 5

In a saucepan over low heat, warm the golden syrup until just loosened. Remove from heat and stir in the fresh breadcrumbs, lemon zest, and juice. Let the mixture cool slightly.

Step 6

In a small bowl, beat the egg for the filling and stir it into the cooled syrup mixture until fully combined.

Step 7

Pour the filling into the prepared pastry case and spread it evenly. Bake in the oven for 30-35 minutes at 190°C (375°F) until the filling is golden and set.

Step 8

Allow the tart to cool slightly before serving. Serve warm or at room temperature with a dollop of double cream, if desired.

Nutrition Facts

Serving size	1262.6 grams (1262.6g)

Amount per serving	% Daily Value*
Calories	4347

Total Fat 169.30g	217%
Saturated Fat 100.20g	501%
Polyunsaturated Fat 0.00g
Cholesterol 793mg	264%
Sodium 1608mg	70%
Total Carbohydrate 695.80g	253%
Dietary Fiber 15.20g	54%
Total Sugars 403.00g
Protein 60.30g	121%

Vitamin D 80IU	400%
Calcium 348mg	27%
Iron 21mg	115%
Potassium 1015mg	22%

*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.

Source of Calories

Fat: 33.5%

Protein: 5.3%

Carbs: 61.2%