Treacle tart is one of those classic British desserts that feels wonderfully nostalgic. With its buttery shortcrust pastry, sweet golden syrup filling, and just a hint of lemon, it is no wonder it has been a family favourite for generations. Best of all, it is surprisingly simple to make at home, especially if you use ready-made pastry.
What You Need
Please scroll down for the full recipe card with exact measurements.
What You Need To Make Treacle Tart
Please scroll down for the full recipe card with exact measurements.
Shortcrust pastry – a 10 inch (25 cm) tart tin is the perfect size for this recipe. Ready-made pastry saves time, but you can also make your own shortcrust pastry if you prefer.
Golden syrup – this sweet syrup gives the tart its signature gooey texture and caramel flavour.
Breadcrumbs – use fresh white breadcrumbs. They help to set the filling while keeping it soft.
Double cream – adds richness and a silky texture to the filling.
Lemon – both the juice and zest are used.
Making Treacle Tart
Start by rolling out your pastry on a lightly floured surface, then line your tart tin. Keep the trimmings aside as they can be used to cut out little pastry shapes to decorate the top.
Prick the base with a fork, cover with cling film, and let it rest in the fridge for about 20 to 30 minutes. This helps prevent the pastry from shrinking in the oven.
While the pastry chills, mix the golden syrup, breadcrumbs, cream, lemon juice, and lemon zest together in a bowl.
Preheat your oven to 190°C (170°C fan) or gas mark 5.
Once chilled, pour the syrup mixture into the pastry case, then arrange your pastry shapes on top.
Bake for 35 to 40 minutes, until the filling has set and the pastry is golden.
Leave the treacle tart to cool slightly before slicing. It is delicious warm or at room temperature.
Serving Suggestions
Treacle tart is best served with something creamy to balance the sweetness. Try it with clotted cream, vanilla ice cream, or custard.
More Baking Recipes
If you enjoyed this recipe you might like to check out some more baking recipes:
- Lemon Drizzle Cake
- Bread and Butter Pudding
- Shortbread
- Flapjacks
- Banana Bread
- Victoria Sponge Cake
- Chocolate Cake
- Millionaire Shortbread
- Rocky Road
- Simple Cupcakes
- Rice Crispy Cakes
- Chocolate Cornflake Cakes
Treacle Tart
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Ingredients
- 300 g readymade shortcrust pastry
- 450 g golden syrup
- 150 g breadcrumbs
- 150 ml double cream
- 2 tbsp lemon juice
- Zest of ½ lemon
Instructions
- Roll out the pastry on a floured worktop and line a 10 inch (25 cm) tart tin. Save any trimmings.
- Prick the base with a fork, cover with cling film, and chill in the fridge for 20 to 30 minutes.
- Roll out the pastry trimmings and cut into shapes to decorate the top.
- Preheat the oven to 190°C (170°C fan), gas mark 5.
- Mix together the golden syrup, breadcrumbs, cream, lemon juice, and lemon zest.
- Pour the mixture into the chilled pastry case and arrange the pastry shapes on top.
- Bake for 35 to 40 minutes, until the filling has set and the pastry is golden.
- Leave to cool slightly before serving.
Nutrition information is automatically calculated, so should only be used as an estimate.