There’s something irresistibly comforting about a Traditional Easy Treacle Tart, with its golden, buttery crust and gooey, caramelized filling. This classic dessert combines the rich sweetness of treacle with a hint of citrus zest, creating a perfect balance of flavors.
In just 40 minutes of prep and another 40 minutes of baking, you’ll have a treat that’s both nostalgic and utterly satisfying. The crisp pastry contrasts beautifully with the soft, sticky center, making every bite a delightful experience.
Whether you’re serving it warm with a dollop of cream or enjoying it cold, this tart is a crowd-pleaser that’s surprisingly simple to make. The aroma of baking pastry and sweet treacle will fill your kitchen, promising a dessert that’s as comforting as it is delicious. Perfect for any occasion, this recipe brings a touch of tradition to your table with minimal effort and maximum flavor.
Ingredients for Traditional Easy Treacle Tart
- 1 recipe pie crust (store-bought or homemade)
- 1 ¼ cups (12½ oz/354g) golden syrup (substitute light corn syrup if unavailable)
- Zest and juice from 1 lemon (freshly squeezed for best flavor)
- 1 ¼ cups (3¼ oz/90g) fresh breadcrumbs (preferably homemade, or use store-bought)
- 3 tablespoons heavy cream (can substitute with whole milk for a lighter option)
- 1 large egg (room temperature)
- Whipped cream (for serving, optional)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the crust: Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it. Prick the bottom of the pastry with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes.
- Finish blind baking: After 15 minutes, remove the parchment and pie weights. Bake the crust for another 5 minutes, until it turns a pale golden brown.
- Make the filling: In a medium saucepan over low heat, combine the golden syrup, lemon zest, and lemon juice. Heat until the syrup is warm and runny. Remove from heat.
- Add breadcrumbs: Stir the fresh breadcrumbs into the warm syrup mixture. Let it sit for 5 minutes to absorb the liquid.
- Whisk in cream and egg: Into the cooled breadcrumb mixture, whisk in the heavy cream and egg until fully combined.
- Assemble and bake: Spread the filling evenly into the par-cooked crust. Return to the oven and bake for 20-25 minutes, until the filling is golden brown.
- Cool and serve: Let the tart cool for at least 20 minutes. Serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Traditional Easy Treacle Tart is a classic dessert that shines on its own, but you can elevate it with a few simple additions. Serve warm with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast.
For a tangy twist, try a drizzle of lemon curd or a sprinkle of candied lemon zest on top. It’s also lovely with a cup of English breakfast tea for a cozy afternoon treat.
Storage and Reheating Tips
Store any leftovers loosely covered at room temperature for up to 2 days. If you’d like to enjoy it warm, reheat individual slices in the oven at 300°F (150°C) for 5-10 minutes. Avoid microwaving, as it can make the pastry soggy. For longer storage, wrap the tart tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before reheating.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the golden syrup for maple syrup or honey for a different flavor profile. Add a pinch of ground ginger or cinnamon to the filling for a warm, spiced twist.
For a nutty crunch, mix in chopped almonds or pecans with the breadcrumbs. You can also experiment with a gluten-free pie crust and gluten-free breadcrumbs to make it suitable for dietary needs.
Time-Saving Tips for Busy Bakers
To save time, use a store-bought pie crust instead of making your own. You can also prepare the filling while the crust is blind baking to streamline the process. If you’re short on time for breadcrumbs, pulse stale bread in a food processor—it’s quick and works just as well as homemade. Pre-measure your ingredients before starting to keep things moving smoothly.
Essential Equipment Guidance
For this recipe, you’ll need a 9-inch (23cm) shallow pie tin and parchment paper for blind baking. Pie weights or dried beans are essential to prevent the crust from puffing up. A medium saucepan is perfect for warming the syrup, and a whisk will help combine the filling ingredients evenly. If you’re making homemade breadcrumbs, a food processor or grater will come in handy.
Traditional Easy Treacle Tart Recipe
Ingredients
- 1 recipe pie crust
- 1 ¼ cups golden syrup (12½oz/354g)
- 1 lemon zest and juice
- 1 ¼ cups fresh breadcrumbs (3¼oz/90g, preferably homemade)
- 3 tablespoons heavy cream
- 1 large egg room temperature
- whipped cream for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it.
- Prick the bottom of the pastry with a fork, line with parchment and pie weights, and bake for 15 minutes.
- After 15 minutes, remove the parchment and pie weights and bake the crust for another 5 minutes, until pale golden brown. (Learn more about ‘Blind Baking’ here)
- While the pastry is cooking, make the filling: In a medium saucepan, over low heat, combine the golden syrup and lemon zest, and juice until the syrup is warm and runny.
- Remove from the heat, stir in the breadcrumbs and let sit for 5 minutes.
- Into the cooled breadcrumb mixture, whisk in the cream and egg.
- Spread the filling evenly into the par-cooked crust, return to the oven and bake for 20-25 minutes, until the filling is golden brown.
- Let cool for at least 20 minutes and serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
