Treacle Tart

Treacle Tart

The only word that can describe this is "yummy"! A good old traditional recipe, handed down from my Mum - it doesn't half bring back the memories!
ServesPrep / Cooking TimeDifficulty
4 60 minutes 1

Serve with beautiful creamy Creme Anglais or a dollop of thick whipped cream. Divine but not for the faint hearted or dieters!


If you don't have a food processor, you can make the pastry by rubbing the dry ingredients with the butter to the breadcrumbs stage with your (cool) hands, then add the water and knead into a dough.



For the shortcrust pastry

150g plain flour
A good pinch of salt
50g icing sugar
75g cold butter, cubed
Ice cold water
2tbsp melted butter

For the filling

250g golden syrup
150g fresh breadcrumbs
1 medium free range eggs, lightly beaten
Zest and juice of 2 limes


  • Preheat the oven to 190°C
  • Grease the inside of a loose bottomed flan tin with the melted butter and put to one side.
  • To make the pastry, put the flour, salt, icing sugar and cubed butter in the food processor bowl. Process until the mixture resembles fine breadcrumbs.
  • Leaving the processor running, pour in just enough cold water in a thin stream to get a firm dough forming that leaves the inside of the bowl clean.
  • Wrap the dough in cling film and allow to rest in a cold place for at least 1 hour.
  • Take out the pastry and knead lightly on a floured board and roll out to fit the flan tin.
  • Prick the base all over with a fork and cut some greaseproof paper to line the tin.
  • Line the base with baking beans and blind bake in the oven for 12 mins
  • Remove the tart base, remove the baking beans and lining paper
  • Brush with egg wash and place back into the oven and continue to bake for 4 mins until golden brown and firm.
  • Reduce the oven temperature to 145°C.
  • Mix all the ingredients in a bowl and mix until well blended and spread over the base of the flan.
  • Put back into the oven and bake for 20 mins or until golden brown and set.
  • Serve with some good homemade Creme Anglais for maximum deliciousness!
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