Description
This classic treacle tart features a rich, golden syrup filling encased in a crisp, buttery shortcrust pastry. The filling offers a delightful balance of sweet, caramelized notes with a subtle hint of citrus, creating a comforting and deeply satisfying dessert. Baked until the pastry is golden and the filling is set with a beautiful sheen, it presents a timeless treat.
Ingredients
Scale
- For the Shortcrust Pastry:
- 200g all-purpose flour
- 100g cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
- For the Filling:
- 300g golden syrup (or light treacle)
- 100g fresh breadcrumbs
- 50g unsalted butter, melted
- Zest of 1 lemon
- 1 large egg
- 1 tablespoon heavy cream (optional, for richness)
Instructions
- **Prepare the Pastry:** In a large bowl, rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water, mixing until a dough forms. Add more water if needed, one teaspoon at a time. Knead lightly, then flatten into a disc, wrap in cling film, and chill for 30 minutes.
- **Preheat Oven & Prepare Tart Tin:** Preheat your oven to 180°C (350°F). Lightly grease a 20cm (8-inch) tart tin with a removable base.
- **Roll Out Pastry:** On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm (1/8 inch). Carefully line the prepared tart tin, pressing the pastry into the fluted edges. Trim any excess pastry, leaving a slight overhang. Prick the base with a fork.
- **Blind Bake (Optional but Recommended):** Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 10-15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.
- **Prepare the Filling:** In a bowl, combine the golden syrup, breadcrumbs, melted butter, lemon zest, egg, and cream (if using). Mix well until thoroughly combined.
- **Assemble and Bake:** Pour the filling into the blind-baked pastry shell. Carefully place the tart in the preheated oven.
- **Bake:** Bake for 30-35 minutes, or until the filling is set and golden brown. The center should have a slight wobble but not be liquid.
- **Cool:** Remove the tart from the oven and let it cool completely on a wire rack before removing it from the tin and serving.
Notes
Ensure your butter is very cold for the pastry to achieve a crisp texture.
Do not overwork the pastry, as this can make it tough.
For an extra glossy finish, brush the warm tart with a thin layer of warmed golden syrup after baking.
The tart is best served warm or at room temperature.
Store leftover tart in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes (+ 30 minutes chilling)
- Cook Time: 45 minutes
Nutrition
- Calories: 380 per serving
- Fat: 18g per serving
- Carbohydrates: 55g per serving
- Protein: 5g per serving