Treacle Tart

Story behind the dish

Treacle tart is a beloved classic that showcases the rich, golden sweetness of syrup paired with the fragrant zest of lemons. This comforting dessert has been a favorite in British households for generations, offering a perfect balance of tartness and sweetness in every bite. The recipe’s warm, buttery crust combined with the luscious filling creates an experience that feels like a cozy hug from grandma's kitchen. Whether served warm with a dollop of cream or cold with a splash of tea, treacle tart invites you to indulge in a timeless treat.

Ingredients

• 1 ¾ cups (220 g) plain flour
• ½ cup (4 oz) cold butter
• 1 ⅓ cups (13 oz) golden syrup
• 1 ½ cups (150 g) fresh breadcrumbs
• Zest of 2 lemons
• 1 large egg, beaten

Step-by-step

1. First, make the shortcrust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, this can be prepared in a food processor. Add about 3 tablespoons of cold water and mix until it forms a firm dough. Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.
2. Preheat your oven to 400°F (200°C), Gas Mark 6, and place a heavy baking sheet inside to heat.
3. Grease an 8-inch (20 cm) deep, loose-bottomed fluted tart tin with butter.
4. Remove approximately 1 ½ cups (150 g) of the chilled pastry and set aside for the lattice top.
5. Roll the remaining pastry out thinly on a lightly floured surface and line your prepared tart tin with it.
6. Prick the base with a fork to prevent puffing during baking.
7. Roll out the reserved pastry on cling film until thin. Egg wash the pastry and refrigerate until needed. Do not cut into strips yet.
8. To prepare the filling, gently warm the golden syrup in a large saucepan, taking care not to boil. Once melted, stir in the breadcrumbs, lemon zest, and lemon juice. If the mixture looks too runny, add a few more breadcrumbs until it thickens slightly.
9. Pour the syrup mixture into the lined tart tin and smooth the surface.
10. Remove the reserved pastry from the fridge and cut into long strips about ½ inch (1 cm) wide, ensuring they’re longer than the tart’s edges.
11. Egg wash the edge of the tart crust. Lay the pastry strips over the filling in a woven lattice pattern, starting from the center and working outward. Leave the excess strips hanging over the edge.
12. Trim the overhanging strips by pressing down the edges with your hands, creating a neat finish.
13. Bake on the hot baking sheet for about 10 minutes, until the crust begins to color. Reduce the oven temperature to 350°F (180°C), Gas Mark 4. If the lattice darkens too quickly, cover with foil.
14. Continue baking for 25–30 minutes until the pastry is golden and the filling has set.
15. Remove from the oven and let cool slightly before serving. Serve warm or chilled, as preferred.

Chef’s tips & serving ideas

• For an extra zing, add a splash more lemon juice or zest to enhance the citrus flavor.
• Serve your treacle tart with clotted cream, vanilla ice cream, or simply a dusting of powdered sugar for an elegant touch.

Closing thoughts

Baking a treacle tart is not just about creating a dessert; it’s about crafting a moment of comfort and delight. With its irresistible combination of crispy pastry and luscious, citrus-infused syrup, this pie is sure to enchant family and friends alike. So gather your ingredients, channel your inner baker, and enjoy that warm, sweet aroma filling your home—this is a treat worth savoring!