Traditional Easy Treacle Tart Recipe
Shaziya
There’s something irresistibly comforting about a Traditional Easy Treacle Tart, with its golden, buttery crust and gooey, caramelized filling. In just 40 minutes of prep and another 40 minutes of baking, you’ll have a treat that’s both nostalgic and utterly satisfying.
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 minute min
- 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
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.
Keyword British baking, Easy dessert, golden syrup, traditional recipe, treacle tart