Prep
<30 MINBake
40-50 minsServes
5 to 10Difficulty
Medium
About
What is a treacle tart? A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyle’s Golden Syrup which gives the tart that signature caramelised flavour (without even having to make caramel!). This tart is made without eggs, using cornflour instead and is decorated with berries for the ultimate British touch.
HOW TO MAKE THIS TREACLE TART
For the Pastry
Combine all the pastry ingredients, in a food processor. Blitz to combine until you get a mealy, breadcrumb-like texture. Add the milk, starting with 2 tbsp, and pulse to combine. When you pinch some of the mixture together it should stick and form a ball. If not, add the remaining 1 tbsp of milk and pulse that in.
Tip the contents of the food processor out onto a clean work surface and bring it all together with your hands into a ball. Flatten into a disk and place into a resealable bag, in the fridge, to chill for at least 1 hour.
For the Filling
Combine the golden syrup, butter, milk and salt in a small pot. Heat on a low heat until the butter has melted. Keep cooking until the mixture starts to gently bubble then remove from the heat. Stir in the lemon juice, cornflour and dried breadcrumbs. Set aside.
Line the tin
You’ll need a shallow 8 or 9-inch flan tin (tart tin) or, if you want a rectangular tart like I have here, use a 7 x 9.5-inch roasting dish.
Dust your work surface with some flour, remove the chilled pastry from the resealable bag and place onto the flour. Dust with some extra flour on top. Gently roll the pastry out into either a circle or rectangle, depending on the tin you’re using, which is around 1-inch wider all the way around than your chosen tin.
Lift the pastry up and drape over the tin, lifting the edges and gently lowering them onto the tin. Press firmly into the corners and edges then trim away any excess pastry. Prick the base all over with a fork. Place the lined tin into the freezer (or fridge if you don’t have enough space) for 10 minutes as you preheat the oven to 160C fan (325F) or180C non-fan (350F).
Blind bake the pastry
Once preheated, line the pastry with a layer of baking paper, fill with baking beans (or rice/pie weights) and bake for 15 minutes.
Remove the baking paper and bake for a further 5-10 minutes until the pastry looks dry and cooked through.
Fill and do the final bake
Give the filling a stir and then pour it into the pastry case. Return to the oven for a further 20-25 minutes until the filling is set where it barely wobbles when the tin is shaken.
Remove from the oven and allow to cool.
Chef's Tip
If you prefer, you can also use store-bought pastry for this treacle tart.
If desired, you could decorate your treacle tart with fresh berries just before serving.
Serve with vanilla ice cream or freshly whipped cream for that extra “mmm”.
Ingredients
1
The Pastry
All purpose flour
Butter
unsalted (or vegan block butter), cold, cubed
Fairtrade Tate & Lyle Icing Sugar
Salt
Milk
or oat milk, cold
The Filling
Lyle’s Golden Syrup
Butter
or vegan butter
Milk
or oat milk, cold
Salt
Lemon
juice
Corn flour
Breadcrumbs
Dried, fine (you can use sourdough ones)
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