Classic English Treacle Tart Recipe

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Struggling to think of something amazing to give Mum for Mother’s Day this year? Give her the gift of youth! Make her feel young again with this deliciously nostalgic Treacle Tart Recipe. Guaranteed to take you straight back to your childhood, this old school treat is sure to delight taste buds both old and young. With a wonderfully crisp and flaky pastry case filled to the brim with gooey golden syrup goodness – you can’t really go far wrong can you?!

Here is what you will need to serve 8.

For the Pastry

  • 200g Plain Flour
  • 100g Unsalted Butter, cold
  • Pinch of Salt

 

For the Filling

  • 400g Golden Syrup
  • 185g Fresh White Bread
  • Zest and Juice of 1 x Large Lemon

 

Essential Equipment

 

Easy Treacle Tart Recipe

So you don’t need to wash it twice, (who likes washing unnecessary pots?!) roughly tear up the bread for the filling and pulse in the food processor until it becomes fine crumbs. Tip it all out into a bowl and set to one side until needed.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Treacle Tart Recipe – The Shortcrust Pastry

Then wipe out any leftover breadcrumbs and add in the flour, cold butter and salt. Blitz briefly until it becomes like fine crumbs.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Pour in 4 tbsp of cold water and blitz again briefly until it starts to clump together to form a dough.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Tip the dough out onto a large piece of cling film and bring together to form a ball. Flatten into a disc, wrap up in the cling film then pop into the fridge to chill for 20 minutes.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Meanwhile, preheat the oven to 200°C/Fan 190°C and place a heavy baking sheet in to heat up.

When the pastry is chilled, unfold the cling film and place another large piece of cling film over the top. Roll it out as thinly as you can ensuring that it’s bigger than the base and sides of your tin.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Then peel off one layer of cling film and carefully lay it, pastry side down/cling film side up, over the tin. Gently ease it down into the tin, pressing it lightly into the fluted edges as you go. Try not to let any air get trapped underneath.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Next, peel off that layer of cling film and roll a rolling pin over the top to ‘cut off’ any excess. (Peel that all away and put to one side for a minute.) Now prick the base all over with a fork.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Coming back to that spare pastry – if you want to, you can roll this out thinly again and cut out a few pretty butterflies or flowers to decorate the top. This is completely optional though.

Pop your tin (and butterflies) into the fridge to stay chilled whilst we make the filling.

Treacle Tart Recipe – The Filling

Pour the golden syrup into a medium saucepan and heat gently for 2-3 minutes over a low/medium heat. You want it warm and runny – DO NOT BOIL.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Then add in the breadcrumbs, lemon juice & lemon zest and give it a good stir.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Take your prepared tin out the fridge and pour the filling straight in. Smooth it out with the back of a spoon. If you’ve made some butterfly decorations, arrange them however you like on the top.

At this point, you could egg wash the butterflies and the edge of the pastry but it’s entirely optional. (An egg wash is simply beaten egg.)

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

Pop your Treacle Tart into the oven on the preheated baking tray and bake for 10 minutes. Then reduce the temperature to 180°C/Fan 170°C and bake for a further 30-35 minutes until a deep golden brown all over.

Allow to cool completely in the tin before removing. You can eat this warm or cold and store in an airtight container at room temperature (I prefer metal) consuming within 3-4 days.

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe

This Treacle Tart Recipe will really make your taste buds tingle. I enjoyed a warmed slice with some hot custard and was immediately transported back to my school days! Everything in this treat just works together perfectly. From the flaky pastry to the gooey golden syrup filling and even that sharp lemon which cuts through the sweetness beautifully! Just yum. A THOUSAND TIMES yum. Hey, if it’s Harry Potter’s favourite dessert you know that Mum will love it too!

Whoever you are and wherever you are, I wish all you wonderful Mummies a very heartfelt and happy Mother’s Day. May you be spoilt and always loved <3

I hope you enjoyed the post my lovelies, until next time!

Miss KitchenMason

Enjoyed this post? You’ll love my Butterscotch Tart recipe.

 

5 from 1 vote
Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe
Classic English Treacle Tart Recipe
Struggling to think of something amazing to give Mum for Mother's Day this year? Give her the gift of youth! Make her feel young again with this deliciously nostalgic Treacle Tart Recipe. Guaranteed to take you straight back to your childhood, this old school treat is sure to delight taste buds both old and young. With a wonderfully crisp and flaky pastry case filled to the brim with gooey golden syrup goodness - you can't really go far wrong can you?!
Course: Sweet Treats
Cuisine: English
Servings: 8 People
Ingredients
For the Pastry
  • 200 g Plain Flour
  • 100 g Unsalted Butter cold
  • Pinch of Salt
For the Filling
  • 400 g Golden Syrup
  • 185 g Fresh White Bread
  • Zest and Juice of 1 x Large Lemon
Essential Equipment
  • 18 cm (7") Round Loose Bottomed Fluted Tart Tin
  • Food Processor
  • Butterfly Plunge Cutters (Optional)
Instructions
  1. So you don't need to wash it twice, (who likes washing unnecessary pots?!) roughly tear up the bread for the filling and pulse in the food processor until it becomes fine crumbs. Tip it all out into a bowl and set to one side until needed.
  2. Then wipe out any leftover breadcrumbs and add in the flour, cold butter and salt. Blitz briefly until it becomes like fine crumbs.

    Pour in 4 tbsp of cold water and blitz again briefly until it starts to clump together to form a dough.

  3. Tip the dough out onto a large piece of cling film and bring together to form a ball. Flatten into a disc, wrap up in the cling film then pop into the fridge to chill for 20 minutes.
  4. Meanwhile, preheat the oven to 200°C/Fan 190°C and place a heavy baking sheet in to heat up.
  5. When the pastry is chilled, unfold the cling film and place another large piece of cling film over the top. Roll it out as thinly as you can ensuring that it's bigger than the base and sides of your tin.
  6. Then peel off one layer of cling film and carefully lay it, pastry side down/cling film side up, over the tin. Gently ease it down into the tin, pressing it lightly into the fluted edges as you go. Try not to let any air get trapped underneath.
  7. Next, peel off that layer of cling film and roll a rolling pin over the top to 'cut off' any excess. (Peel that all away and put to one side for a minute.) Now prick the base all over with a fork.
  8. Coming back to that spare pastry - if you want to, you can roll this out thinly again and cut out a few pretty butterflies or flowers to decorate the top. This is completely optional though.

    Pop your tin (and butterflies) into the fridge to stay chilled whilst we make the filling.

  9. Pour the golden syrup into a medium saucepan and heat gently for 2-3 minutes over a low/medium heat. You want it warm and runny - DO NOT BOIL.
  10. Then add in the breadcrumbs, lemon juice & lemon zest and give it a good stir. 

    Take your prepared tin out the fridge and pour the filling straight in. Smooth it out with the back of a spoon. If you've made some butterfly decorations, arrange them however you like on the top.

  11. At this point, you could egg wash the butterflies and the edge of the pastry but it's entirely optional. (An egg wash is simply beaten egg.)


    Pop your Treacle Tart into the oven on the preheated baking tray and bake for 10 minutes. Then reduce the temperature to 180°C/Fan 170°C and bake for a further 30-35 minutes until a deep golden brown all over.

Recipe Notes

Allow to cool completely in the tin before removing. You can eat this warm or cold and store in an airtight container at room temperature (I prefer metal) consuming within 3-4 days.

 

Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe>
Classic Treacle Tart Recipe | Easy Treacle Tart Recipe | Old School Recipe
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2 thoughts on “Classic English Treacle Tart Recipe”

  1. I love the simple pastry crust and filling you made here, such a beautiful tart you have created 🙂

    1. Miss KitchenMason says:

      Aww thank you for your kind words Albert! Emma x

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