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    Treacle Tart 2005

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    Treacle Tart 2005

    • Preparation time: 30 minutes, plus chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour 5 minutes, plus chilling 60 minutes 5 minutes

    Makes: Makes 1 x 20cm Tart


    • Filling
    • 3 tbsp lemon juice
    • 25g butter
    • 250g golden syrup
    • 3 tbsp double cream (optional)
    • Finely grated zest of ¼ lemon
    • 75g breadcrumbs from day-old white bread
    • Pastry
    • 120g plain flour
    • Pinch of salt
    • 60g cold butter, diced, plus extra for greasing (or half butter, half pure vegetable fat)
    • A squeeze of lemon juice mixed with 3-4 tbsp very cold water


    1. Put the flour and salt in a food processor, add the butter (or butter and vegetable fat) and process until the mix resembles fine breadcrumbs. Alternatively, rub in the butter by hand. Add the water and lemon juice, little by little, until it binds the pastry together. Roll the pastry into a ball, cover with clingfilm and put in the freezer for 30 minutes.
    2. Preheat the oven to 200°C, gas mark 6 and butter a 20cm-24cm-diameter tart tin with a removable base.
    3. Coarsely grate the chilled pastry into the tart tin. Using your fingers, press it into a thin layer over the base and a short way up the sides of the tin, leaving no gaps. It will be uneven, which adds to its rustic charm. Chill while you make the filling.
    4. Melt the butter for the filling over a medium heat. Cook gently for a few minutes until it turns a light golden brown - don't let it burn. This is beurre noisette. Set aside.
    5. Reserve 2 tbsp of the syrup. Put the rest in a pan over a low heat until liquid. Stir in the cream, beurre noisette, lemon zest, juice and breadcrumbs. Warm gently for 5 minutes. Spread in the pastry case. Drizzle over the remaining syrup. Bake for 15 minutes, then turn the oven to 180°C, gas mark 4 and bake for 20 minutes more. Serve warm with cream.

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