Treacle Tart

A classic British dessert with an irresistible balance of sweetness and tang, treacle tart combines a buttery, flaky pastry crust with a luscious filling made from golden syrup, fresh breadcrumbs, and zesty lemon juice. Perfectly baked until golden and set, this traditional treat is a nostalgic favorite that’s surprisingly simple to make. The contrasting textures of the crisp pastry and gooey filling, along with its bright, citrusy notes, make treacle tart an ideal dessert for afternoon tea or special occasions. Serve it warm or at room temperature with clotted cream, custard, or a scoop of vanilla ice cream for a divine finish. Easy to prepare and utterly comforting, treacle tart is a timeless recipe that never fails to impress.

Nutriscore Rating: 46/100

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, diced)
• 2 tablespoons Icy water
• 400 grams Golden syrup
• 150 grams Fresh breadcrumbs
• 50 milliliters Lemon juice (freshly squeezed)
• 1 teaspoon Lemon zest
• 1 whole Egg (beaten, for glazing)

Directions

Step 1

Preheat your oven to 190°C (375°F) or 170°C fan-assisted. Lightly grease a 23 cm (9-inch) tart tin with a removable base.

Step 2

To prepare the pastry, place the flour in a large mixing bowl and add the diced butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Step 3

Add the icy water one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.

Step 4

Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 15-20 minutes.

Step 5

Once chilled, roll out the pastry on a lightly floured surface to about 3-4 mm thick. Line the prepared tart tin with the pastry, trimming any excess. Prick the base with a fork and chill again for 10 minutes.

Step 6

Line the pastry case with baking parchment and fill it with baking beans or uncooked rice. Blind bake in the preheated oven for 10-12 minutes, then remove the parchment and weights, and bake for another 5 minutes until lightly golden.

Step 7

To make the filling, gently heat the golden syrup in a saucepan over low heat until slightly thinner. Remove from heat and stir in the breadcrumbs, lemon juice, and zest.

Step 8

Pour the filling into the prebaked pastry case, spreading it evenly with a spatula.

Step 9

Optional: Use leftover pastry trimmings to cut strips and create a lattice pattern over the filling, brushing with a little beaten egg to glaze.

Step 10

Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.

Step 11

Allow the treacle tart to cool slightly before removing it from the tin. Serve warm or at room temperature with clotted cream, custard, or ice cream for a delightful treat.

Nutrition Facts

Serving size	1057 grams (1057.0g)

Amount per serving	% Daily Value*
Calories	3640

Total Fat 117.30g	150%
Saturated Fat 68.70g	344%
Polyunsaturated Fat NaNg
Cholesterol 460mg	153%
Sodium 1483mg	64%
Total Carbohydrate 641.30g	233%
Dietary Fiber 14.10g	50%
Total Sugars 350.40g
Protein 51.70g	103%

Vitamin D 114IU	569%
Calcium 253mg	19%
Iron 19mg	106%
Potassium 828mg	18%

*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: 27.6%

Protein: 5.4%

Carbs: 67.0%