Ingredients
For the Shortcrust Pastry
- 200 grams plain flour
- 100 grams cold unsalted butter, cut into small cubes
- 2 tablespoons caster sugar
- 1 large egg yolk
- 2 to 3 tablespoons cold water
For the Treacle Filling
- 400 grams golden syrup
- 150 grams fresh white breadcrumbs
- Zest of 1 unwaxed lemon
- 1 to 2 tablespoons fresh lemon juice
- 1 large egg, beaten
Equipment Needed
- Mixing bowl
- Pastry cutter or fingertips
- Rolling pin
- 23 cm tart tin
- Baking parchment
- Baking beans or dry rice
- Saucepan
- Spoon or spatula
- Fine grater for lemon zest
- Oven
Preparation Steps
Step 1: Make the Pastry Dough
Place the flour and caster sugar into a large mixing bowl and stir to combine.
Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from warming too much.
Add the egg yolk and 2 tablespoons of cold water. Mix gently with a knife or your hands until the dough begins to come together. If the dough feels dry, add the remaining tablespoon of water gradually.
Form the dough into a flat disc, wrap it in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.
Step 2: Prepare the Tart Tin
Lightly grease the tart tin.
Remove the chilled pastry from the refrigerator and allow it to soften slightly for a few minutes.
Roll out the pastry on a lightly floured surface until it is large enough to line the tin, with a small overhang around the edges.
Carefully lift the pastry into the tin, pressing it gently into the corners. Trim excess pastry, leaving a slight edge to allow for shrinkage.
Prick the base lightly with a fork.
Step 3: Blind Bake the Pastry Case
Preheat the oven to 180°C.
Line the pastry case with baking parchment and fill with baking beans or dry rice.
Bake for 15 minutes, then remove the parchment and beans.
Return the pastry to the oven for another 5 minutes, until the base looks dry and lightly golden.
Remove from the oven and allow to cool slightly.
Making the Filling
Step 4: Warm the Golden Syrup
Place the golden syrup in a saucepan over low heat.
Warm gently until the syrup becomes runny. Do not boil.
Remove from the heat once loosened.
Step 5: Combine the Filling Ingredients
Add the breadcrumbs to the warm golden syrup and stir until fully combined.
Add the lemon zest and 1 tablespoon of lemon juice. Stir well.
Taste the mixture and add more lemon juice if needed. The lemon should balance the sweetness without overpowering it.
Allow the mixture to cool slightly before adding the beaten egg. Stir thoroughly to incorporate.
Assembly and Baking
Step 6: Fill the Tart
Pour the treacle filling into the prepared pastry case.
Spread it evenly using the back of a spoon.
Do not overfill. The mixture should sit just below the top edge of the pastry.
Step 7: Bake the Tart
Place the tart in the oven and bake at 180°C for 25 to 30 minutes.
The tart is ready when the filling is set but still slightly soft in the center. The surface should be lightly golden.
Remove from the oven and allow to cool in the tin for at least 20 minutes before removing.
Serving Suggestions
Treacle tart can be served warm or at room temperature.
Traditional accompaniments include:
- Custard
- Clotted cream
- Whipped cream
- Vanilla ice cream
For a more traditional presentation, dust lightly with icing sugar before serving.
