Description
Traditional Treacle Tart is a classic British dessert featuring a crisp shortcrust pastry filled with a rich and sticky treacle mixture made from golden syrup, fresh breadcrumbs, lemon zest, and cream. Baked until golden and slightly caramelized, this tart is perfect served warm with clotted cream, custard, or ice cream.
Ingredients
For the Shortcrust Pastry:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled
- 5 tablespoons lard, chilled
- 1/3 cup ice cold water
For the Treacle Filling:
- 1 1/4 cups golden syrup
- grated zest and juice of one lemon
- 1 1/4 cups fresh white breadcrumbs
- 3 tablespoons heavy cream
- 1 egg
Instructions
- Prepare the Shortcrust Pastry: Place the flour and salt into a food processor and pulse to combine. Add the chilled butter and lard, pulsing until the mixture resembles coarse crumbs. Gradually add the ice cold water, pulsing between additions, until the dough begins to come together but is still crumbly. Avoid over-mixing to keep the pastry flaky. Shape the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Blind Bake the Pastry: Preheat the oven to 375°F (190°C). Roll out the chilled pastry dough on plastic wrap to fit a 9-inch fluted tart pan with a removable bottom, leaving some overhang. Transfer the dough into the tart pan and prick the base multiple times with a fork. Line the pastry with parchment paper and fill with dried beans or baking weights to prevent shrinkage. Bake on the middle rack for 10-15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until the crust is pale golden.
- Prepare the Treacle Filling: While the crust is baking, heat the golden syrup with lemon zest and juice in a medium saucepan until hot and runny. Stir in the fresh breadcrumbs, then turn off the heat and let the mixture rest for 5 minutes. Beat together the egg and cream lightly with a fork, then quickly stir this into the treacle mixture to combine.
- Fill and Bake the Tart: Pour the hot treacle filling into the pre-baked tart shell. Return the tart to the oven on the middle shelf and bake at 375°F (190°C) for 20-25 minutes, or until the pastry is golden and the filling is nicely browned.
- Cool and Serve: Remove the tart from the oven and allow it to cool slightly. Serve warm with clotted cream, whipped cream, custard, or ice cream for a traditional touch.
Notes
- Do not overwork the pastry dough to keep it tender and flaky.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Fresh white breadcrumbs help absorb the syrup and give the filling structure.
- Golden syrup can be homemade or store-bought; homemade golden syrup adds a richer flavor.
- Serve warm for best texture and taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
