Treacle tart - recipe

Treacle tart

  • Prepare

  • Serves

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For the pastry

For the filling

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  1. 1

    Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.

    For this step you'll need:

    • 225g Plain white flour
    • 110g Butter (unsalted) chilled and diced
  2. 2

    Mix in the egg with a knife, and then knead on a clean, lightly dusted work surface to form smooth dough. Wrap the pastry in cling film and chill for 30 minutes.

    For this step you'll need:

    • 2 Egg(s) (free range)
  3. 3

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease a 22cm loose bottomed flan tin (or you can make it in two 12cm loose bottom flan tins). Place the tins onto a baking tray.

  4. 4

    Roll out the pastry until it’s big enough to generously fit the tin. Ease the pastry into the corners of the tins leaving excess pastry falling over the sides – don’t trim at this stage. Prick the base with a fork.

  5. 5

    Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes – remove the paper and beans and return to the oven for a further 5 minutes.

  6. 6

    Mix the syrup, breadcrumbs, pecan, lemon juice and zest, eggs and double cream with a pinch of salt. Remove the tart from the oven and pour the filling into the pastry case.

    For this step you'll need:

    • 500g Golden syrup
    • 125g Breadcrumbs fresh
    • 25g Pecan nuts finely chopped
    • 1 Lemon zest and juice
    • 2 Egg(s) (free range)
    • 3 tbsp Double cream
    • Salt
  7. 7

    Bake the tart for a further 40-45 minutes or until the filling has lightly set. Leave to cool and serve with crème fraiche or custard.

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