This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.
Now these babies take me straight back to my school days. I genuinely didn’t remember just how much I loved treacle tart until I took a bite… AMAZING!!
Packed full of that incredible golden syrup flavour that fills me with nostalgia and warm fuzzy stuff. Crispy pastry with a sweet breadcrumb and oat filling… yep, I’m reaching for another one!
Don’t feel confident enough in your baking skills? Boost them ten fold by reading baking for beginners! You can also get my Top 5 Tips to Guarantee Baking Success for FREE!
Treacle Tart Bars – Step by Step Picture Recipe
Here is what you will need to make 15 bars.
Ingredients
- 320g Ready Rolled Shortcrust Pastry
- 750g Golden Syrup
- 175g Fresh Breadcrumbs *
- 120g Rolled Oats
- Zest & Juice of 1 x Lemon
- 3 Eggs
Essential Equipment
- 30 x 20cm (12 x 8″) Rectangular Baking Tin
- Baking Beans/Rice/Coins
*you can make your own breadcrumbs by using some stale bread. Simply cut off the crusts, weigh out the correct amount then blitz in a food processor.
Pastry Instructions
Preheat your oven to 200°C/Fan 180°C and lay two criss cross strips of baking paper into the tin. (This will help you remove the tart later.)
Roll the ready made pastry a tiny bit thinner, lay into the baking tin and press into the sides. Don’t worry about any overhang, we’ll deal with that later.
Scrunch up a large piece of baking paper and lay it over the top. Fill with baking beans, rice, coins or whatever you use to blind bake. Make sure you get into the corners.
Place into the preheated oven for 20 minutes. Remove from the oven, take off the baking paper and beans and place back into the oven for another 5-10 minutes until golden brown.
Using a sharp knife, trim off the excess pastry. It should leave a pretty neat edge.
LOWER YOUR OVEN TO 180°C/FAN 160°C.
Filling instructions
Onto the filling. In a large bowl, mix together the golden syrup, breadcrumbs, oats, lemon zest and juice and eggs.
Pour the filling into the pastry case (being careful not to let it go over the edges.) and place into the oven to bake for 40 minutes.
Allow to cool completely in the tin before removing and slicing into 15 bars (a 3 x 5 grid.) Store in an airtight container at room temperature, consume within 4-5 days.
Seriously, what’s not to like? I think treacle tart has to be one of my favourite school desserts, coming second only to Butterscotch Tart. The flavours are just so homely and comforting. The only thing that could possible make it better is serving it with some hot custard. Oh my, I just drooled a little…
