Home
Recipes
Pastry
Shortcrust Pastry
Treacle Tart Recipe

Treacle Tart Recipe

Learn how to make the best homemade treacle tart with this easy baking recipe. Golden syrup creates a sticky-sweet filling enhanced with bright lemon and breadcrumbs for the perfect texture. This traditional British dessert features a buttery shortcrust pastry that anyone can master for a foolproof teatime treat.
Difficulty:
Intermediate
Prep Time:
35 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
An overhead shot of a rustic treacle tart with a distinctive lattice top, its golden-amber filling glistening under soft natural light. A slice has been removed, revealing the thick, sticky interior that holds its shape perfectly against the crisp, buttery shortcrust base. Placed on a vintage ceramic cake stand with delicate filigree edges, the tart is accompanied by a small copper jug of cream and a scattering of lemon zest. The warm, honey tones of the treacle contrast beautifully with the deep blue ceramic plate, while crumbs and a drizzle of treacle on the wooden surface suggest homemade authenticity.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g golden syrup (or light corn syrup with molasses)</li><li class="ingredients-single-item">150g fresh breadcrumbs</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">1 large egg, beaten (for glazing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the shortcrust pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Working with cold ingredients and minimal handling prevents the butter from melting, which is crucial for achieving a flaky, tender pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar and salt, then add the beaten egg and just enough ice-cold water to bring the dough together – it should be soft but not sticky. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/350°F). On a lightly floured surface, roll out two-thirds of the pastry to about 3mm thickness and use it to line your tart tin, leaving a slight overhang. Prick the base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is pale golden and set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the base is cooling slightly, roll out the remaining pastry and cut into 1cm strips for the lattice top. For the filling, gently warm the golden syrup in a saucepan until it becomes more fluid – don't let it boil as this will make the final tart too hard. The warming process makes the syrup easier to work with and helps it combine evenly with other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the syrup from heat and stir in the breadcrumbs, lemon zest, and juice. The breadcrumbs are crucial as they absorb some of the liquid, creating the perfect set texture while preventing the filling from becoming too runny or too firm. The lemon cuts through the sweetness beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the warm filling into the part-baked tart case, spreading it evenly. Arrange the pastry strips in a lattice pattern over the top, trimming any excess pastry from the edges and crimping to seal. Brush the lattice with beaten egg for a professional, glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes until the pastry is golden brown and the filling has set but still has a slight wobble in the center – it will continue to set as it cools. If the edges are browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the tart to cool in the tin for at least 30 minutes before carefully removing. The filling needs time to stabilize – if cut too soon, it may ooze. Serve warm or at room temperature with a dollop of clotted cream or vanilla ice cream. Your treacle tart will keep well in an airtight container for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Treacle Tart Recipe?

Traditional treacle tart requires golden syrup, fresh breadcrumbs, lemon zest and juice for the filling, with a shortcrust pastry made from plain flour, butter, icing sugar, egg, and a pinch of salt. This classic British dessert balances sweet and citrus flavours beautifully.

How to cook Treacle Tart Recipe at home?

Learn how to cook Treacle Tart Recipe by first blind-baking a buttery shortcrust pastry base, then creating a filling of gently warmed golden syrup mixed with fresh breadcrumbs and lemon. Pour the filling into the part-baked case, top with a lattice pattern of pastry strips, and bake until golden brown with a slight wobble in the centre.

Why are breadcrumbs essential in a treacle tart?

Breadcrumbs are the secret to perfect treacle tart texture - they absorb excess moisture from the golden syrup, creating a filling that's neither too runny nor too firm. They provide structure while maintaining that characteristic sticky consistency that defines this traditional British dessert.

Can I use alternatives to golden syrup in this traditional British tart?

Yes, though golden syrup gives authentic flavour, you can substitute light corn syrup mixed with a tablespoon of molasses. Honey can work in a pinch but will alter the classic taste. For a darker version, black treacle (molasses) can replace up to 25% of the golden syrup.

What's the best way to serve a traditional treacle tart?

Treacle tart is wonderfully versatile - serve warm with clotted cream or vanilla custard for a comforting pudding, or at room temperature with a scoop of vanilla ice cream. For an authentic British experience, enjoy with a dollop of thick cream and a cup of afternoon tea.

Want to try something else in ...

Shortcrust Pastry

Try following recommended recipes

View all
An overhead shot of a golden-brown Bakewell tart with a perfectly crimped edge, sliced to reveal layers of ruby-red raspberry jam beneath a tender almond frangipane filling. The surface is adorned with toasted flaked almonds that create beautiful texture against the caramelized top. Positioned on a vintage blue ceramic cake stand against a rustic wooden table, the tart is accompanied by a small bowl of fresh raspberries and a delicate sifting of powdered sugar that catches the soft natural daylight streaming through a nearby window. A silver cake server rests beside a plated slice, revealing the distinct layers and buttery shortcrust base.
Pastry
Shortcrust Pastry

Bakewell Tart Recipe

A buttery shortcrust pastry filled with raspberry jam and almond frangipane, topped with flaked almonds for a classic British treat that balances sweet, nutty and tart flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a Banoffee Pie showcasing its distinct layers - the golden biscuit base, amber-colored caramel, perfectly arranged banana slices, and cloud-like whipped cream topped with delicate chocolate shavings. The pie is presented on a rustic ceramic plate against a light wooden table, with a slice being removed to reveal the beautiful cross-section of layers. Natural light streams in from a nearby window, highlighting the glossy caramel dripping slightly at the edges and the contrasting textures between the crunchy base and creamy toppings. A few fresh banana slices and scattered chocolate curls surround the pie, with a vintage cake server poised beside it.
Pastry
Shortcrust Pastry

Banoffee Pie Recipe

A heavenly layered dessert with buttery biscuit base, luscious caramel, sweet bananas, and billowy whipped cream topped with chocolate shavings.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly golden Bourbon Pecan Tart on a rustic wooden cake stand, with one slice cut to reveal the luscious caramel interior studded with toasted pecans. Soft natural light highlights the glistening, amber-hued filling and the flaky, buttery crust edge. The cross-section showcases layers of crisp pastry, rich caramel, and generous pecan pieces. A small glass of bourbon sits alongside the tart, with scattered whole pecans and a light dusting of powdered sugar around the display, creating a warm, inviting tableau perfect for autumn entertaining.
Pastry
Shortcrust Pastry

Bourbon Pecan Tart Recipe

A buttery shortcrust pastry filled with a silky bourbon-infused caramel and toasted pecans, creating the perfect balance of sweet, nutty, and subtly spirited flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
Overhead shot of a perfectly golden pear custard tart with fan-arranged pear slices visible through a glossy, amber-hued custard surface. The flaky, butter-rich pastry edge is beautifully crimped and baked to a deep gold. Captured in warm natural light on a marble surface with a vintage silver serving knife, cinnamon sticks, and fresh pears artfully scattered nearby. A slice has been removed, revealing the delicate layers of custard-soaked pears and the crisp pastry base that maintains its structure despite the luscious filling.
Pastry
Shortcrust Pastry

Pear Custard Tart Recipe

This elegant pear custard tart showcases tender slices of pear nestled in silky vanilla custard, all embraced by a buttery, golden pastry crust.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic plum tart resting on a weathered wooden board, its golden-brown shortcrust pastry forming a free-form circle with crimped edges. The deep magenta and purple plum slices are arranged in an overlapping pattern, their edges caramelized to a deep burgundy with bubbling fruit juices. A dusting of powdered sugar catches the soft natural light streaming through a nearby window, while scattered sliced almonds add texture and contrast. In the background, a small bowl of whipped cream and a branch with fresh plums suggest the tart's farm-fresh origins. The cross-section view reveals a perfectly baked base—crisp yet tender—supporting the jammy fruit layer that glistens with a light apricot glaze.
Pastry
Shortcrust Pastry

Plum Tart Recipe

A buttery, golden pastry cradles juicy plums that caramelize to jammy perfection, creating a rustic dessert that balances sweet-tart fruit with hints of cinnamon and almond.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot captures this stunning tart on a weathered wooden cake stand, where deep purple-red fig halves are arranged in a mesmerizing spiral pattern atop the golden custard filling. The crust's perfectly fluted edges show precise crimping and a rich, even bake. Warm afternoon light casts a honey-colored glow across the dessert, highlighting the glistening figs that have been brushed with warmed honey for a jewel-like finish. A small jar of artisanal honey sits nearby with a wooden dipper, while scattered fresh figs and a sprig of thyme add rustic charm to the composition. The cross-section reveals the clear distinction between the crisp pastry, creamy honey-infused filling, and the tender caramelized figs.
Pastry
Shortcrust Pastry

Fig and Honey Tart Recipe

A buttery shortcrust pastry cradles a luscious honey-infused custard topped with caramelized fresh figs, creating an elegant dessert that balances sweet, floral, and slightly tart flavors.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
Overhead shot of a golden-brown Apple Custard Tart on a weathered wooden cake stand, with a slice being lifted to reveal layers of caramelized apple slices nestled in velvety custard. Soft natural light streams across the flaky, butter-rich pastry edge, highlighting its crisp texture. The custard's yellow hue contrasts beautifully with the amber-colored apples arranged in a decorative spiral pattern. A light dusting of cinnamon and confectioners' sugar adds dimension, while scattered apple blossoms and a vintage silver cake server complete the rustic-elegant styling.
Pastry
Shortcrust Pastry

Apple Custard Tart Recipe

Buttery shortcrust pastry cradles tender spiced apples and silky vanilla bean custard, creating a sophisticated dessert that balances sweet fruit with creamy richness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of the glossy chocolate tart sitting on a matte black ceramic cake stand, with one perfect slice removed to reveal the contrast between the crisp, golden-brown pastry and the velvety dark chocolate filling. Natural window light creates subtle highlights on the tart's mirror-like surface, while a light dusting of cocoa powder adorns the edges. In the background, a scattering of high-quality chocolate shards, a small bowl of sea salt flakes, and a delicate sprig of fresh mint provide context. A vintage silver fork rests beside the plated slice, showing the clean, perfect cut through the silky ganache.
Pastry
Shortcrust Pastry

Chocolate Tart Recipe

A decadent chocolate tart with a buttery shortcrust pastry shell filled with silky, intense chocolate ganache that melts luxuriously on the tongue.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic Prune and Armagnac Tart with its glossy, jewel-toned prunes arranged in concentric circles atop a golden pastry base. Soft natural light highlights the deep purple-black fruit against the amber Armagnac glaze that glistens across the surface. A slice has been removed, revealing the contrast between the flaky pastry and tender fruit filling. The tart rests on a weathered wooden serving board dusted with confectioners' sugar, accompanied by a small glass of Armagnac and a vintage dessert fork. Crystal sugar granules catch the light along the perfectly crimped edges of the pastry.
Pastry
Shortcrust Pastry

Prune and Armagnac Tart Recipe

Rich, plump prunes soaked in aromatic Armagnac nestled in a buttery pastry shell create a sophisticated tart with complex sweetness and subtle French flair.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic ceramic baking dish containing the cottage pie, with a corner portion cut away to reveal the distinct three layers - the golden flaky pastry base, rich beef filling, and peaks of bronzed mashed potato topping. The cross-section displays the crisp pastry base, juicy beef mixture studded with colorful vegetables, and fluffy potato peaks with burnished edges. Captured in warm late-afternoon light that emphasizes the golden-brown edges of both pastry and potato, the dish sits on a weathered wooden table alongside scattered fresh herbs and a vintage serving spoon. Steam rises gently from the freshly cut portion, with the gravy from the filling just beginning to seep into the buttery pastry layer below.
Pastry
Shortcrust Pastry

Cottage Pie with Pastry Base Recipe

A comforting twist on the classic cottage pie featuring a golden, flaky pastry base, rich savory beef filling, and creamy mashed potato topping that creates the perfect balance of textures and flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 30 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Treacle Tart Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-20", "description": "Learn how to make the best homemade treacle tart with this easy baking recipe. Golden syrup creates a sticky-sweet filling enhanced with bright lemon and breadcrumbs for the perfect texture. This traditional British dessert features a buttery shortcrust pastry that anyone can master for a foolproof teatime treat.", "prepTime": "PT35M", "cookTime": "PT40M", "totalTime": "PT1H15M", "keywords": "treacle tart, golden syrup dessert, British baking, Harry Potter dessert, traditional tart", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "65 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "10 g", "cholesterolContent": "85 mg", "sodiumContent": "245 mg", "sugarContent": "42 g", "servingSize": "1 slice" }, "recipeIngredient": [ "250g plain flour", "125g cold unsalted butter, cubed", "30g icing sugar", "1 large egg, beaten", "2-3 tbsp ice-cold water", "Pinch of salt", "400g golden syrup (or light corn syrup with molasses)", "150g fresh breadcrumbs", "Zest and juice of 1 lemon", "1 large egg, beaten (for glazing)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "In a large bowl, rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Working with cold ingredients and minimal handling prevents the butter from melting, which is crucial for achieving a flaky, tender pastry." }, { "@type": "HowToStep", "name": "Form dough", "text": "Stir in the icing sugar and salt, then add the beaten egg and just enough ice-cold water to bring the dough together – it should be soft but not sticky. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Preheat your oven to 180°C (160°C fan/350°F). On a lightly floured surface, roll out two-thirds of the pastry to about 3mm thickness and use it to line your tart tin, leaving a slight overhang. Prick the base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is pale golden and set." }, { "@type": "HowToStep", "name": "Prepare lattice and filling", "text": "While the base is cooling slightly, roll out the remaining pastry and cut into 1cm strips for the lattice top. For the filling, gently warm the golden syrup in a saucepan until it becomes more fluid – don't let it boil as this will make the final tart too hard." }, { "@type": "HowToStep", "name": "Mix filling", "text": "Remove the syrup from heat and stir in the breadcrumbs, lemon zest, and juice. The breadcrumbs are crucial as they absorb some of the liquid, creating the perfect set texture while preventing the filling from becoming too runny or too firm." }, { "@type": "HowToStep", "name": "Assemble tart", "text": "Pour the warm filling into the part-baked tart case, spreading it evenly. Arrange the pastry strips in a lattice pattern over the top, trimming any excess pastry from the edges and crimping to seal. Brush the lattice with beaten egg for a professional, glossy finish." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 25-30 minutes until the pastry is golden brown and the filling has set but still has a slight wobble in the center – it will continue to set as it cools. If the edges are browning too quickly, cover them loosely with foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool in the tin for at least 30 minutes before carefully removing. The filling needs time to stabilize – if cut too soon, it may ooze. Serve warm or at room temperature with a dollop of clotted cream or vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-18", "reviewBody": "Perfectly nostalgic British classic! The lemon zest truly brightens up the flavor and cuts through the sweetness beautifully. My British husband says it's even better than his grandmother's recipe!", "name": "Authentic British Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "I've been a fan of British desserts since visiting London, and this treacle tart is exceptional! The balance of sweet and tart is perfect, and the buttery crust came out wonderfully crisp. The lattice was easier than expected!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aoife O'Sullivan", "datePublished": "2024-04-10", "reviewBody": "As someone who grew up with Harry Potter books, I had to try making treacle tart! This recipe didn't disappoint - the filling has the perfect consistency and the shortcrust pastry is divine. Everyone at my dinner party was impressed!", "name": "Magical Harry Potter Recreation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nilsson", "datePublished": "2024-04-05", "reviewBody": "The detailed instructions made this surprisingly manageable despite being an intermediate recipe. I particularly appreciated the tips about working with cold ingredients for the pastry. The tart tastes equally delicious warm or cold!", "name": "Clear Instructions for Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-03-30", "reviewBody": "I've tried several treacle tart recipes and this one is the clear winner! The breadcrumbs create the perfect texture, and the ratio of golden syrup to lemon is spot on. Not too sweet, just right! My British in-laws have requested I make this for every family gathering.", "name": "Best Treacle Tart Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Treacle Tart Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Traditional treacle tart requires golden syrup, fresh breadcrumbs, lemon zest and juice for the filling, with a shortcrust pastry made from plain flour, butter, icing sugar, egg, and a pinch of salt. This classic British dessert balances sweet and citrus flavours beautifully." } }, { "@type": "Question", "name": "How to cook Treacle Tart Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Treacle Tart Recipe by first blind-baking a buttery shortcrust pastry base, then creating a filling of gently warmed golden syrup mixed with fresh breadcrumbs and lemon. Pour the filling into the part-baked case, top with a lattice pattern of pastry strips, and bake until golden brown with a slight wobble in the centre." } }, { "@type": "Question", "name": "Why are breadcrumbs essential in a treacle tart?", "acceptedAnswer": { "@type": "Answer", "text": "Breadcrumbs are the secret to perfect treacle tart texture - they absorb excess moisture from the golden syrup, creating a filling that's neither too runny nor too firm. They provide structure while maintaining that characteristic sticky consistency that defines this traditional British dessert." } }, { "@type": "Question", "name": "Can I use alternatives to golden syrup in this traditional British tart?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, though golden syrup gives authentic flavour, you can substitute light corn syrup mixed with a tablespoon of molasses. Honey can work in a pinch but will alter the classic taste. For a darker version, black treacle (molasses) can replace up to 25% of the golden syrup." } }, { "@type": "Question", "name": "What's the best way to serve a traditional treacle tart?", "acceptedAnswer": { "@type": "Answer", "text": "Treacle tart is wonderfully versatile - serve warm with clotted cream or vanilla custard for a comforting pudding, or at room temperature with a scoop of vanilla ice cream. For an authentic British experience, enjoy with a dollop of thick cream and a cup of afternoon tea." } } ] }