📝 About This Recipe
A quintessential British masterpiece, this Treacle Tart features a buttery, melt-in-the-mouth shortcrust pastry filled with a shimmering amber lake of golden syrup and zesty breadcrumbs. Immortalized in literature and beloved for generations, it offers a nostalgic balance of deep caramel sweetness and bright citrus notes. This recipe elevates the humble classic into a sophisticated dessert that is both comforting and elegantly textured.
🥗 Ingredients
For the Shortcrust Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 50 grams Powdered sugar (sifted)
- 1 large Egg yolk (beaten)
- 2-3 tablespoons Ice water (very cold)
- 1 pinch Salt
For the Filling
- 450 grams Golden Syrup (Lyle's brand is traditional)
- 150 grams Fresh white breadcrumbs (made from slightly stale crustless bread)
- 1 tablespoon Lemon zest (from 1-2 large organic lemons)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1/2 teaspoon Ground ginger (adds a subtle warmth)
- 2 tablespoons Heavy cream (for a silkier set)
- 1 large Egg (beaten, to bind the filling)
👨🍳 Instructions
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1
Begin the pastry by pulsing the flour, powdered sugar, and salt in a food processor, or rubbing by hand, until the mixture resembles fine breadcrumbs.
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2
Add the egg yolk and cold water one tablespoon at a time, pulsing briefly until the dough just begins to clump together. Do not overwork.
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3
Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic, and refrigerate for at least 30-45 minutes to rest the gluten.
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4
Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thickness, ensuring it is wider than your 9-inch tart tin.
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5
Carefully line the tart tin with the pastry, pressing it into the fluted edges. Trim the excess, leaving a slight overhang to account for shrinkage, and prick the base with a fork.
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6
Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until the base is sandy and pale gold.
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7
While the shell cools slightly, prepare the filling. In a medium saucepan, gently warm the golden syrup over low heat until it becomes thin and fluid. Do not let it boil.
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8
Remove the syrup from the heat and stir in the fresh breadcrumbs, lemon zest, lemon juice, ground ginger, and heavy cream until well combined.
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9
Allow the syrup mixture to cool for 5 minutes, then stir in the beaten egg. This ensures the egg doesn't scramble but helps the tart set into a sliceable texture.
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10
Pour the filling into the pre-baked pastry case, spreading it evenly with a spatula.
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11
Lower the oven temperature to 180°C (350°F) and bake the tart for 25-30 minutes. The filling should be set around the edges but still have a slight, jellied wobble in the center.
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12
Remove from the oven and allow the tart to cool completely in the tin. This is crucial as the filling continues to firm up as it cools.
💡 Chef's Tips
Use fresh breadcrumbs rather than dried ones; dried crumbs will make the tart gritty and overly dense. If the pastry edges brown too quickly, cover them loosely with a ring of aluminum foil halfway through baking. Warm the golden syrup jar in a bowl of hot water before measuring to make it easier to pour and weigh. Don't skip the lemon juice and zest; the acidity is vital to cutting through the intense sweetness of the syrup. For a decorative touch, save a small portion of pastry to create a lattice pattern over the filling before the final bake.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold clotted cream for the ultimate British experience. Pair with a scoop of high-quality vanilla bean ice cream to balance the warm treacle flavors. A drizzle of cold pouring custard (crème anglaise) adds a silky, comforting element. Enjoy alongside a strong cup of English Breakfast tea or an Earl Grey to complement the citrus notes. For an adult twist, serve with a small glass of chilled dessert wine, such as a Sauternes.