Treacle tart is a nostalgic British classic: crisp shortcrust pastry filled with sweet golden syrup, breadcrumbs and a sharp lick of lemon. It is simple, cheap and wonderful warm or cold. Serves eight.
Ingredients
- For the pastry: 225g plain flour, 110g cold butter, cubed, 2 to 3 tbsp cold water, pinch of salt
- 400g golden syrup
- 100g fresh white breadcrumbs
- Zest and juice of 1 lemon
- 1 egg, beaten
- 1 tsp ground ginger (optional)
Method
- Rub the butter into the flour and salt, add the water and bring together into a dough. Chill for 30 minutes.
- Heat the oven to 190°C (170°C fan) / gas 5 and put in a baking tray.
- Roll out the pastry and line a 23cm tart tin. Prick the base and chill again for 15 minutes.
- Warm the golden syrup gently and stir in the breadcrumbs, lemon zest and juice, egg and ginger.
- Pour into the pastry case and, if you like, lattice the trimmings over the top.
- Bake on the hot tray for 30 to 35 minutes until the filling is set and golden.
- Cool for at least 15 minutes before slicing.
What to serve with treacle tart
Clotted cream, custard or vanilla ice cream.
Tips
- Fresh breadcrumbs give a softer texture than dried.
- Cook on a preheated tray so the base crisps.
- Add a spoonful of black treacle for a deeper flavour.
FAQs
Is treacle tart made with treacle or golden syrup?
Traditionally golden syrup, sometimes with a little black treacle.
How long does it keep?
Up to four days in an airtight tin.
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