How to Make a Classic British Treacle Tart with a Golden Syrup Filling
Treacle tart is a beloved British dessert, known for its sticky, sweet golden syrup filling and its buttery, crisp pastry. It’s a comforting treat that combines the richness of golden syrup with a hint of lemon zest and the warm texture of shortcrust pastry. Below is a step-by-step guide to making this classic dessert at home.
Ingredients
For the pastry:
- 250g plain flour, plus extra for dusting
- 125g unsalted butter, chilled and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
- Pinch of salt
For the filling:
- 300g golden syrup (a key ingredient in treacle tart)
- 200g breadcrumbs (preferably white breadcrumbs)
- 50g unsalted butter, cubed
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon lemon juice
Method
1. Preparing the Pastry
Start by making the shortcrust pastry. In a large mixing bowl, sift the plain flour and salt together. Add the chilled cubed butter to the flour and rub the mixture together with your fingertips until it resembles breadcrumbs. Alternatively, you can use a food processor for this step by pulsing the butter and flour together.
Once the mixture is crumbly, add the egg yolk and mix until combined. Gradually add cold water, one tablespoon at a time, just enough for the dough to come together. Be careful not to add too much water, as you want a firm yet pliable dough. Wrap the dough in cling film and refrigerate it for at least 30 minutes. This resting time helps the pastry firm up, making it easier to roll out.
2. Rolling and Lining the Tart Tin
After the dough has rested, dust a clean surface with flour and roll the dough out to about 3mm thickness. Line a 23cm (9-inch) tart tin with the pastry, pressing it gently into the edges. Trim any excess pastry, leaving about 1 cm overhanging the edges.
Prick the base of the tart with a fork to prevent it from bubbling up during baking. Place a sheet of baking parchment over the pastry and fill it with baking beans or rice. This step is called blind baking, and it ensures the base cooks evenly.
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Bake the tart case for 15 minutes, then remove the baking beans and parchment and bake for an additional 5-7 minutes, or until the pastry is lightly golden and crisp. Set aside to cool slightly.
3. Making the Treacle Filling
While the pastry is cooling, prepare the treacle filling. In a saucepan, melt the butter over low heat. Once melted, add the golden syrup, stirring to combine. Heat gently until the mixture is warm, but not boiling.
In a separate bowl, whisk the egg, lemon zest, and lemon juice together. Gradually add the warm syrup mixture into the egg mixture, stirring constantly to prevent the egg from scrambling. Stir in the breadcrumbs, ensuring they are evenly distributed in the syrup mixture. The breadcrumbs will absorb the syrup, creating a thick, sticky filling.
4. Assembling the Tart
Once the pastry case has cooled slightly, pour the treacle filling into the tart shell, smoothing the top with a spatula. Make sure the filling is evenly distributed.
5. Baking the Treacle Tart
Bake the tart in the preheated oven at 180°C (350°F) or 160°C (320°F) for 25-30 minutes, or until the filling is golden brown and set. The tart should be firm to the touch, with a slight wobble in the center. It will firm up further as it cools.
Once baked, remove the tart from the oven and allow it to cool for about 10 minutes in the tin before transferring it to a wire rack to cool completely. The tart can be served either warm or at room temperature.
6. Serving the Treacle Tart
Treacle tart is traditionally served with a dollop of clotted cream or a scoop of vanilla ice cream. For an extra touch, you can add a sprinkle of extra lemon zest on top before serving. The sweet, syrupy filling combined with the buttery pastry makes this dessert a comforting treat perfect for afternoon tea or a special occasion.
Tips for the Perfect Treacle Tart
- Use fresh breadcrumbs: Fresh white breadcrumbs give the filling its perfect texture. If you use pre-packaged breadcrumbs, try toasting them lightly in the oven for a few minutes to bring out their flavor.
- Golden Syrup is key: Golden syrup is the signature flavor of a treacle tart. If you’re unable to find it, you can substitute with light corn syrup, but it won’t give the same distinct flavor.
- Rest the dough: Allowing the dough to chill before rolling it out helps to prevent shrinkage during baking and keeps the pastry crisp.
- Lemon zest and juice: The lemon adds a fresh, tangy note to balance the sweetness of the golden syrup. Don’t skip it!
Conclusion
Treacle tart is a simple yet indulgent dessert that highlights the quintessential flavors of British baking. With its golden syrup filling and crisp pastry, it’s a treat that has stood the test of time. Whether enjoyed on its own or with a dollop of cream, it’s a perfect way to end any meal. So, roll up your sleeves and give this classic British dessert a try—you won’t regret it!