The Best Old School Treacle Tart Bars

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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 & warm fuzzy stuff. Crispy pastry with a sweet breadcrumb & oat filling… yep, I’m reaching for another one!

Here is what you will need to make 15 bars.

(Recipe courtesy of BBC Good Food)

  • 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.

Treacle Tart Bars Recipe

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.)

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

Place into the preheated oven for 20 minutes. Remove from the oven, take off the baking paper & beans and place back into the oven for another 5-10 minutes until golden brown.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

Using a sharp knife, trim off the excess pastry. It should leave a pretty neat edge.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

LOWER YOUR OVEN TO 180°C/FAN 160°C.

Onto the filling. In a large bowl, mix together the golden syrup, breadcrumbs, oats, lemon zest & juice and eggs.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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.

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup

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 & comforting. The only thing that could possible make it better is serving it with some hot custard. Oh my, I just drooled a little…

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

Miss KitchenMason

Treacle Tart | The Best | School | Bars | Traybake | Golden Syrup>

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