Treacle Tart

Name: Treacle Tart
Total time: 1 h 44 min
Yield: 4 servings
Ingredients: 175 g Plain flour; 10 g Caster sugar; 90 g Unsalted butter; 1 piece Egg; 30 ml Cold water; 30 g fresh white breadcrumbs; 1 piece Lemon; 350 g Golden syrup; 30 ml Double cream; 45 g fresh white breadcrumbs

1 hr 44 min · 13 min active · makes 4 tarts · ~890 g · Medium

Golden syrup and fresh breadcrumbs create a rich, custardy filling in this classic treacle tart with bright lemon zest.

See more →

Treacle Tart

Golden syrup and fresh breadcrumbs create a rich, custardy filling in this classic treacle tart with bright lemon zest.

See more →

TOTAL TIME

1 hr 44 min

ACTIVE TIME

13 min

QUANTITY

4 tarts · ~890 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/19

Ingredients

0/9 gathered · 4 servings

175g

10g

90g

1piece

30ml

75g

1piece

350g

30ml

#	Quantity	Notes	State
1	175g	—	—
2	10g	—	—
3	90g	—	—
4	1piece	—	—
5	30ml	—	—
6	75g	—	—
7	1piece	—	—
8	350g	—	—
9	30ml	—	—

Tools

20 items

Serveware

1 item

Procedure

39 steps

1 of 39

Set the oven to 190 °C and let it heat fully before you bake.

190°C

⏱ 10 min

2 of 39

Tip the flour into the large mixing bowl.

Plain flour · 175 g

⏱ 5s

ResultPlain flour

3 of 39

Add the caster sugar to the bowl with the flour.

Caster sugar · 10 g

⏱ 5s

ResultPlain flour and caster sugar

4 of 39

Add the cold butter, cut into small cubes, to the flour and sugar.

Unsalted butter · 90 g

⏱ 10s

ResultPlain flour and caster sugar and unsalted butter

5 of 39

Rub the butter into the flour and sugar with your fingertips, lifting and letting the mixture fall, until it resembles coarse breadcrumbs with no visible lumps of butter.

⏱ 2 min

ResultCoarse breadcrumb mixture

6 of 39

Crack the egg into the small bowl.

Egg · 1 piece

⏱ 5s

ResultEgg

7 of 39

Add the cold water to the egg.

Cold water · 30 ml

⏱ 5s

ResultEgg and cold water

8 of 39

Beat the egg and water together with a fork until combined.

⏱ 15s

ResultEgg wash

9 of 39

Pour the egg wash over the coarse breadcrumb mixture.

Egg wash · step 8

⏱ 10s

ResultEgg wash and coarse breadcrumb mixture

10 of 39

Use a table knife to cut and stir the mixture until it begins to clump, then press it together with your hands into a smooth, flat disc — stop as soon as it holds.

⏱ 30s

ResultShortcrust pastry dough

11 of 39

Press a sheet of cling film over the surface of the dough.

⏱ 10s

12 of 39

Place the bowl of dough in the refrigerator.

⏱ 10s

ResultShortcrust pastry dough

13 of 39

Leave the dough to rest in the refrigerator for 30 minutes so the butter firms up and the gluten relaxes.

⏱ 30 min

ResultChilled shortcrust pastry dough

14 of 39

Take the bowl of dough out of the refrigerator.

⏱ 5s

ResultChilled shortcrust pastry dough

15 of 39

Press a square of baking paper into the base of the tart tin.

⏱ 30s

16 of 39

Lightly flour the board, place the dough on it, and roll it out from the centre in short, confident strokes, turning the disc a quarter-turn between each roll, until it is a round about 3 mm thick and large enough to line the tin with overhang.

⏱ 1 min 30s

ResultRolled pastry disc

17 of 39

Drape the pastry over the rolling pin, lift it across to the tart tin, and gently ease it into the base and up the sides without stretching it, pressing it firmly into the fluted edges.

Rolled pastry disc · step 16

⏱ 30s

ResultRolled pastry disc

18 of 39

Roll the rolling pin across the rim of the tin to cut off the excess pastry cleanly.

⏱ 20s

ResultTrimmed pastry case

19 of 39

Prick the base all over with a fork to prevent it from puffing up during blind baking.

⏱ 20s

ResultPricked pastry case

20 of 39

Lay a sheet of baking paper over the pastry, pressing it into the corners.

⏱ 20s

21 of 39

Pour baking beans (or a handful of uncooked rice) over the baking paper to weigh it down.

Fresh white breadcrumbs · 30 g

⏱ 10s

ResultWeighted pastry case

22 of 39

Slide the tart tin into the oven.

⏱ 10s

ResultPricked pastry case and fresh white breadcrumbs

23 of 39

Bake the pastry case blind for 15 minutes until the edges are set and just beginning to colour.

190°C

⏱ 15 min

ResultBlind-baked pastry case

24 of 39

Pull the tin from the oven using oven gloves.

⏱ 15s

ResultBlind-baked pastry case

25 of 39

Lift the baking paper and weights off the pastry case and set them aside on the chopping board.

⏱ 10s

ResultBlind-baked pastry caseused in step 39

26 of 39

Zest the lemon into the small bowl

Lemon · 1 piece

⏱ 30s

ResultLemon zest

27 of 39

Squeeze the zested lemon into the same bowl through a citrus juicer, catching any pips.

⏱ 20s

ResultLemon Juiceused in step 30

28 of 39

Weigh the golden syrup directly into the medium saucepan.

Golden syrup · 350 g

⏱ 10s

ResultGolden syrup

29 of 39

Set the saucepan over a low heat and warm the syrup gently, swirling the pan occasionally, until it is runny and pourable but not bubbling.

⏱ 1 min 30s

ResultWarmed golden syrup

30 of 39

Pour the lemon juice and zest into the warm syrup and stir briefly to combine.

Lemon Juice · step 27

⏱ 10s

ResultWarmed golden syrup and lemon juice

31 of 39

Add the double cream to the saucepan.

Double cream · 30 ml

⏱ 10s

ResultWarmed golden syrup and lemon juice and double cream

32 of 39

Tip the fresh white breadcrumbs into the saucepan.

Fresh white breadcrumbs · 45 g

⏱ 10s

ResultWarmed golden syrup and lemon juice mixture

33 of 39

Stir everything together thoroughly until the breadcrumbs are evenly coated and the filling is well combined.

⏱ 30s

ResultTreacle tart filling

34 of 39

Pour the filling evenly into the blind-baked pastry case, spreading it gently to the edges.

Treacle tart filling · step 33

⏱ 20s

ResultTreacle tart filling and blind-baked pastry shell

35 of 39

Slide the filled tart tin back into the oven.

⏱ 10s

ResultTreacle tart filling and blind-baked pastry shell

36 of 39

Bake for 25 minutes until the filling is set and deep golden, with a slight wobble at the very centre.

190°C

⏱ 25 min

ResultBaked treacle tart

37 of 39

Lift the tin from the oven using oven gloves and set it on a wire rack.

⏱ 15s

ResultBaked treacle tart

38 of 39

Leave the tart to cool in the tin for at least 20 minutes — it firms as it cools and is best served warm rather than hot.

⏱ 20 min

ResultCooled treacle tart

39 of 39

Run a palette knife around the edge of the tart, turn it out onto the chopping board, and cut it into 4 equal wedges with a sharp knife.

Into 4 equal portions

Blind-baked pastry case · step 25 Cooled treacle tart · step 38

⏱ 30s

ResultTreacle tart slices

Total Time1 hr 44 min

#	Product	Tool	Action
1	—	190°C	Set the oven to 190 °C and let it heat fully before you bake.⏱ 10 min
2	175 g		Tip the flour into the large mixing bowl.⏱ 5sResultPlain flour
3	10 g		Add the caster sugar to the bowl with the flour.⏱ 5sResultPlain flour and caster sugar
4	90 g		Add the cold butter, cut into small cubes, to the flour and sugar.⏱ 10sResultPlain flour and caster sugar and unsalted butter
5	—		Rub the butter into the flour and sugar with your fingertips, lifting and letting the mixture fall, until it resembles coarse breadcrumbs with no visible lumps of butter.⏱ 2 minResultCoarse breadcrumb mixture
6	1 piece		Crack the egg into the small bowl.⏱ 5sResultEgg
7	30 ml		Add the cold water to the egg.⏱ 5sResultEgg and cold water
8	—		Beat the egg and water together with a fork until combined.⏱ 15sResultEgg wash
9	Egg washstep 8		Pour the egg wash over the coarse breadcrumb mixture.⏱ 10sResultEgg wash and coarse breadcrumb mixture
10	—		Use a table knife to cut and stir the mixture until it begins to clump, then press it together with your hands into a smooth, flat disc — stop as soon as it holds.⏱ 30sResultShortcrust pastry dough
11	—		Press a sheet of cling film over the surface of the dough.⏱ 10s
12	—		Place the bowl of dough in the refrigerator.⏱ 10sResultShortcrust pastry dough
13	—		Leave the dough to rest in the refrigerator for 30 minutes so the butter firms up and the gluten relaxes.⏱ 30 minResultChilled shortcrust pastry dough
14	—		Take the bowl of dough out of the refrigerator.⏱ 5sResultChilled shortcrust pastry dough
15	—		Press a square of baking paper into the base of the tart tin.⏱ 30s
16	—		Lightly flour the board, place the dough on it, and roll it out from the centre in short, confident strokes, turning the disc a quarter-turn between each roll, until it is a round about 3 mm thick and large enough to line the tin with overhang.⏱ 1 min 30sResultRolled pastry disc
17	Rolled pastry discstep 16		Drape the pastry over the rolling pin, lift it across to the tart tin, and gently ease it into the base and up the sides without stretching it, pressing it firmly into the fluted edges.⏱ 30sResultRolled pastry disc
18	—		Roll the rolling pin across the rim of the tin to cut off the excess pastry cleanly.⏱ 20sResultTrimmed pastry case
19	—		Prick the base all over with a fork to prevent it from puffing up during blind baking.⏱ 20sResultPricked pastry case
20	—		Lay a sheet of baking paper over the pastry, pressing it into the corners.⏱ 20s
21	30 g		Pour baking beans (or a handful of uncooked rice) over the baking paper to weigh it down.⏱ 10sResultWeighted pastry case
22	—		Slide the tart tin into the oven.⏱ 10sResultPricked pastry case and fresh white breadcrumbs
23	—	190°C	Bake the pastry case blind for 15 minutes until the edges are set and just beginning to colour.⏱ 15 minResultBlind-baked pastry case
24	—		Pull the tin from the oven using oven gloves.⏱ 15sResultBlind-baked pastry case
25	—		Lift the baking paper and weights off the pastry case and set them aside on the chopping board.⏱ 10sResultBlind-baked pastry caseused in step 39
26	1 piece		Zest the lemon into the small bowl⏱ 30sResultLemon zest
27	—		Squeeze the zested lemon into the same bowl through a citrus juicer, catching any pips.⏱ 20sResultLemon Juiceused in step 30
28	350 g		Weigh the golden syrup directly into the medium saucepan.⏱ 10sResultGolden syrup
29	—		Set the saucepan over a low heat and warm the syrup gently, swirling the pan occasionally, until it is runny and pourable but not bubbling.⏱ 1 min 30sResultWarmed golden syrup
30	Lemon Juicestep 27		Pour the lemon juice and zest into the warm syrup and stir briefly to combine.⏱ 10sResultWarmed golden syrup and lemon juice
31	30 ml		Add the double cream to the saucepan.⏱ 10sResultWarmed golden syrup and lemon juice and double cream
32	45 g		Tip the fresh white breadcrumbs into the saucepan.⏱ 10sResultWarmed golden syrup and lemon juice mixture
33	—		Stir everything together thoroughly until the breadcrumbs are evenly coated and the filling is well combined.⏱ 30sResultTreacle tart filling
34	Treacle tart fillingstep 33		Pour the filling evenly into the blind-baked pastry case, spreading it gently to the edges.⏱ 20sResultTreacle tart filling and blind-baked pastry shell
35	—		Slide the filled tart tin back into the oven.⏱ 10sResultTreacle tart filling and blind-baked pastry shell
36	—	190°C	Bake for 25 minutes until the filling is set and deep golden, with a slight wobble at the very centre.⏱ 25 minResultBaked treacle tart
37	—		Lift the tin from the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked treacle tart
38	—		Leave the tart to cool in the tin for at least 20 minutes — it firms as it cools and is best served warm rather than hot.⏱ 20 minResultCooled treacle tart
39	Blind-baked pastry casestep 25		Run a palette knife around the edge of the tart, turn it out onto the chopping board, and cut it into 4 equal wedges with a sharp knife. → Into 4 equal portions⏱ 30sResultTreacle tart slices
39	Cooled treacle tartstep 38
Total Time			1 hr 44 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift each wedge onto a plate and serve while still warm.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	676kcal
	7g
	23g
	14g
	114g
	56g
	2g
	117mg

Ingredients0/9

Tools0/19

Recipe

Treacle Tart

Golden syrup and fresh breadcrumbs create a rich, custardy filling in this classic treacle tart with bright lemon zest.

What you’ll doYou will make a butter pastry by rubbing cold butter into flour and sugar, bind it with egg wash, then chill it for 30 minutes. Roll out the dough, line a tart tin, and blind-bake the case for 15 minutes. Meanwhile, warm golden syrup with lemon zest and juice, fold in cream and breadcrumbs, then pour the filling into the pastry case and bake for a further 25 minutes until set with a slight wobble at the centre. Cool in the tin for at least 20 minutes before turning out and serving warm.

Serves4

Total1 hr 44 min

LevelMedium

Ingredients

Plain flour175 g
Caster sugar10 g
Unsalted butter90 g
Egg1 piece
Cold water30 ml
Fresh white breadcrumbs75 g
Lemon1 piece
Golden syrup350 g
Double cream30 ml

Tools

Rolling pinSmall bowlLarge mixing bowlOvenChef's knifeMicroplane zesterCling filmCitrus juicerWhiskWooden spoonRefrigeratorBaking paperPlateForkMedium saucepanTable knifeTart tinOven gloveChopping boardMicroplane

Method

Set the oven to 190 °C and let it heat fully before you bake.

190°C10 minOven

Tip the flour into the large mixing bowl.

5sLarge mixing bowlPlain flour · 175 g

Add the caster sugar to the bowl with the flour.

5sLarge mixing bowlCaster sugar · 10 g

Add the cold butter, cut into small cubes, to the flour and sugar.

10sLarge mixing bowlUnsalted butter · 90 g

Rub the butter into the flour and sugar with your fingertips, lifting and letting the mixture fall, until it resembles coarse breadcrumbs with no visible lumps of butter.

2 minLarge mixing bowl

Crack the egg into the small bowl.

5sSmall bowlEgg · 1 piece

Add the cold water to the egg.

5sSmall bowl, ForkCold water · 30 ml

Beat the egg and water together with a fork until combined.

15sSmall bowl, Fork

Pour the egg wash over the coarse breadcrumb mixture.

10sLarge mixing bowlEgg wash · step 8

Use a table knife to cut and stir the mixture until it begins to clump, then press it together with your hands into a smooth, flat disc — stop as soon as it holds.

30sLarge mixing bowl, Table knife

Press a sheet of cling film over the surface of the dough.

10sLarge mixing bowl, Cling film

Place the bowl of dough in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the dough to rest in the refrigerator for 30 minutes so the butter firms up and the gluten relaxes.

30 minLarge mixing bowl

Take the bowl of dough out of the refrigerator.

5sLarge mixing bowl, Refrigerator

Press a square of baking paper into the base of the tart tin.

30sTart tin, Baking paper, Chefs knife, Fork, Rolling pin

1 min 30sChopping board, Rolling pin

Drape the pastry over the rolling pin, lift it across to the tart tin, and gently ease it into the base and up the sides without stretching it, pressing it firmly into the fluted edges.

30sTart tin, Rolling pinRolled pastry disc · step 16

Roll the rolling pin across the rim of the tin to cut off the excess pastry cleanly.

20sTart tin, Chefs knife, Rolling pin

Prick the base all over with a fork to prevent it from puffing up during blind baking.

20sTart tin, Fork

Lay a sheet of baking paper over the pastry, pressing it into the corners.

20sTart tin, Baking paper

Pour baking beans (or a handful of uncooked rice) over the baking paper to weigh it down.

10sTart tinFresh white breadcrumbs · 30 g

Slide the tart tin into the oven.

10sTart tin, Oven, Oven glove

Bake the pastry case blind for 15 minutes until the edges are set and just beginning to colour.

190°C15 minTart tin, Oven

Pull the tin from the oven using oven gloves.

15sTart tin, Oven, Oven glove

Lift the baking paper and weights off the pastry case and set them aside on the chopping board.

Result · Blind-baked pastry case · used in step 39

10sChopping board

Zest the lemon into the small bowl

30sSmall bowl, MicroplaneLemon · 1 piece

Squeeze the zested lemon into the same bowl through a citrus juicer, catching any pips.

Result · Lemon Juice · used in step 30

20sSmall bowl, Citrus juicer

Weigh the golden syrup directly into the medium saucepan.

10sMedium saucepanGolden syrup · 350 g

Set the saucepan over a low heat and warm the syrup gently, swirling the pan occasionally, until it is runny and pourable but not bubbling.

1 min 30sMedium saucepan

Pour the lemon juice and zest into the warm syrup and stir briefly to combine.

10sMedium saucepanLemon Juice · step 27

Add the double cream to the saucepan.

10sMedium saucepanDouble cream · 30 ml

Tip the fresh white breadcrumbs into the saucepan.

10sMedium saucepanFresh white breadcrumbs · 45 g

Stir everything together thoroughly until the breadcrumbs are evenly coated and the filling is well combined.

30sMedium saucepan, Wooden spoon

Pour the filling evenly into the blind-baked pastry case, spreading it gently to the edges.

20sTart tinTreacle tart filling · step 33

Slide the filled tart tin back into the oven.

10sTart tin, Oven, Oven glove

Bake for 25 minutes until the filling is set and deep golden, with a slight wobble at the very centre.

190°C25 minTart tin, Oven

Lift the tin from the oven using oven gloves and set it on a wire rack.

15sTart tin, Oven, Oven glove

Leave the tart to cool in the tin for at least 20 minutes — it firms as it cools and is best served warm rather than hot.

20 minTart tin

Run a palette knife around the edge of the tart, turn it out onto the chopping board, and cut it into 4 equal wedges with a sharp knife. → Into 4 equal portions

30sChopping board, Chefs knifeBlind-baked pastry case · step 25Cooled treacle tart · step 38

Lift each wedge onto a plate and serve while still warm.

Result · Treacle tart slices

15sPlateTreacle tart slices · step 39

Printed 6 October 2026