Treacle Tart

Name: Treacle Tart
Prep time: 30 min
Cook time: 40 min
Total time: 85 min
Yield: 9
Cuisine: British
Ingredients: 300 g plain flour (plus extra for dusting); 1 pinch fine sea salt; 150 g cold unsalted butter (cubed); 2 tbsp caster sugar; 1 large free-range egg yolk; 2 tbsp ice-cold water; 400 g golden syrup; 150 g fresh white breadcrumbs ((about 3-4 slices of white bread, crusts removed)); 1 zest of unwaxed lemon; 2 tbsp lemon juice ((about 1/2 lemon)); 1 pinch fine sea salt; 1 tbsp double cream ((optional, for richness)); 1 large free-range egg (beaten, for egg wash); 1 tbsp demerara sugar (for sprinkling)

by katplaystennis • 2026

Why some badges are missing

Not vegan: cold unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: cold unsalted butter → try dairy-free butter
Not egg-free: large free-range egg yolk → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: zest of unwaxed lemon
Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
Not kidney-friendly: fine sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

40m

Rest

15m

Serves

Rating

—

Total time · 1h 10m

Ingredients

Kitchen Help

Shopping list

300 g plain flour — plus extra for dusting
1 pinch fine sea salt
150 g cold unsalted butter — cubed
2 tbsp caster sugar
1 large free-range egg yolk
2 tbsp ice-cold water
400 g golden syrup
150 g fresh white breadcrumbs — (about 3-4 slices of white bread, crusts removed)
1 zest of unwaxed lemon
2 tbsp lemon juice — (about 1/2 lemon)
1 pinch fine sea salt
1 tbsp double cream — (optional, for richness)
1 large free-range egg — beaten, for egg wash
1 tbsp demerara sugar — for sprinkling

Tools

· 23cm loose-bottomed tart tin
· large saucepan
· fork

Instructions

Step by step

1
Make the pastry: Rub the flour, salt and cold butter together until it looks like fine breadcrumbs. Stir in the caster sugar, then add the egg yolk and 2 tbsp cold water. Bring together into a dough, adding the last tbsp of water only if needed. Flatten into a disc, wrap, and chill for .
2
Line the tin: Roll out two-thirds of the pastry on a floured surface to about 3mm thick. Line your 23cm tin, pressing it into the edges. Trim the excess and prick the base with a fork. Chill again for .
3
Make the filling: Warm the golden syrup gently in a large saucepan over a low heat for 1- until runny, don't let it boil. Take off the heat and stir in the breadcrumbs, lemon zest, lemon juice, salt and double cream if using. Leave for to thicken slightly.
4
Assemble: Preheat the oven to 190°C / 170°C fan / Gas Mark 5. Pour the filling into the chilled pastry case and spread evenly. Roll out the remaining pastry and cut into 1.5cm strips. Lay them over the top in a lattice, pressing the ends into the rim. Brush with beaten egg and sprinkle with demerara sugar.
5
Bake: Bake for 35- until the pastry is deep golden and the filling is bubbling at the edges. It will still have a slight wobble in the centre — it sets as it cools. Leave to cool in the tin for at least before serving.