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Treacle Tart

Published: Updated:

1 Reviews

Total Time
1h 30m
Prep Time
45m
Bake Time
45m
Serves 6
Serves 6
easy
Easy

About the bake

Who can resist a slice of treacle tart? Certainly not us. We have been even know to go back for seconds (and thirds ssssh) A Buttery pastry case snuggles the sweetest, sticky, gooey treacle filling. A slice of this is like a warm comforting hug on a spoon. Call us nuts but we actually love to add a dash of chopped pecans to our filling for an extra mmmm to each mouthful. Whether you enjoy your tart served hot or cold, a slither or a slab, a splash of cream or a splodge of thick creamy vanilla custard would never go a miss too. Go on... treat yourself.
 

10 ingredients7 steps

    Method

    1. Step 1

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

    2. Step 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.

    3. Step 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. Step 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. Step 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. Step 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.

    7. Step 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.

    Ingredients

    • For the pastry

      • 225gAllinson's Plain White Flour 
      • 110gButter (unsalted) (chilled and diced) 
      • 1Egg(s) (free range) 
    • For the filling

      • 500gSilver Spoon Golden Syrup 
      • 125gBreadcrumbs (fresh) 
      • 25gPecan nuts (finely chopped) 
      • 1Lemon (zest and juice) 
      • 2Egg(s) (free range) 
      • 3 tbspDouble cream 
      • 0pinchSalt 

    Utensils

    • Mixing bowl
    • Knife
    • Clingfilm
    • 22cm loose bottomed flan tin
    • Baking tray
    • Rolling pin
    • Fork
    • Greaseproof paper
    • Baking beans
    • Sharp knife
    • Cooling rack

    1 Baker Ratings

    Very tasty and a pretty easy bake. Definitely gets a strong lemon taste if you add all the juice. Retro treat served with cream. Love it.

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