Treacle tart
Treacle tart is a Victorian British pudding that turns three store-cupboard ingredients, golden syrup, breadcrumbs and lemon, into a sticky, golden filling in a crisp pastry case. Blind-baking the pastry first keeps the base crisp, and the lemon cuts through the sweetness. It serves eight, and it is at its best warm, with a spoonful of clotted cream or a jug of custard.
- Total
- 2 h
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 8
- Per serving
- 340kcal
Choosing the ingredients for treacle tart
Despite the name, the traditional filling is made with golden syrup rather than black treacle. The tart dates from the Victorian era, after golden syrup was introduced in the 1880s. A tin of golden syrup is easy to find in any supermarket, and 350g fills a 20cm tin without overflowing.
Fresh white breadcrumbs give the best texture, as they soak up the syrup and make the filling soft. Blitz day-old bread in a food processor until fine. The lemon is not optional: it keeps a very sweet filling in balance.
Cooking treacle tart
Tap a time to start a timer.
- Line the tin Roll the pastry out on a lightly floured surface to about 3mm thick and a circle of about 28cm. Lift it into the tin and press it into the corners, leaving the overhang. Prick the base with a fork and chill for . Put a baking tray in the oven and heat it to 200°C (180°C fan), gas 6.
- Blind-bake Line the pastry with baking paper, fill it with baking beans and bake on the hot tray for . Remove the paper and beans and bake for another , until pale golden. Trim the overhang with a knife and turn the oven down to 180°C (160°C fan), gas 4.
- Warm the syrup Heat the golden syrup in a small saucepan over a low heat for , until runny. Do not let it boil.
- Mix the filling Take the pan off the heat and stir in the breadcrumbs, lemon zest and juice. Leave to cool for so the egg does not scramble, then stir in the beaten egg until smooth.
- Fill and bake Pour the mixture into the pastry case and level the top. Bake on the tray for , until the filling is golden brown at the edges and just set, with a slight wobble in the centre.
- Cool and serve Leave the tart in the tin for , so the filling can firm up. Remove it carefully from the tin and serve it warm, in slices, with clotted cream, custard or ice cream.
Serving treacle tart
Treacle tart is a classic pudding after a Sunday roast. Serve it warm with custard, clotted cream or vanilla ice cream, and cut it into 8 slices with a hot knife.
For another British tart, try a Bakewell tart. If you prefer a hot pudding on a cold night, sticky toffee pudding has the same comforting sweetness.
Common problems and fixes for treacle tart
- The base is soggy.
- The pastry was not baked enough before filling. Blind-bake it on a hot tray, remove the beans for the last 5 minutes, and patch any cracks with a scrap of raw pastry before you pour in the syrup.
- The filling is too sweet.
- Add the zest and juice of the whole lemon, and serve the slices with unsweetened clotted cream or crème fraîche.
- The filling is hard or chewy.
- It has overbaked, or there were too many breadcrumbs. Take it out while the centre still has a slight wobble, because it sets as it cools.
- The filling bubbles over.
- The tin is too shallow or too full. Use a tin 3–4cm deep, keep the filling about 5mm below the rim and bake on a tray to catch drips.
Frequently asked questions about treacle tart
What is the difference between treacle and golden syrup?
Black treacle is dark, bitter and strongly flavoured, whereas golden syrup is lighter and sweeter. Treacle tart is traditionally made with golden syrup. Replace 1–2 tbsp of it with black treacle if you want a darker, more caramel flavour.
Can you serve it warm or cold?
Both. Warm is best, after about 30 minutes of cooling, with custard or cream. It also holds well cold the next day.
How long does it keep, and can you freeze it?
It keeps for 3 days in an airtight container in a cool place. To freeze, wrap the cooled tart well and freeze for up to 3 months, then defrost overnight in the fridge and warm it at 160°C (140°C fan), gas 3 for 10 minutes.
Can I use dried breadcrumbs?
Yes. Use 75g, because dried crumbs soak up more syrup, and leave the filling to stand for 5 minutes before pouring it into the case.
How did you like the recipe?
4.6 / 5 · 49 ratings
