Classic English Treacle Tart Recipe

Make Mum feel young again with this deliciously nostalgic Treacle Tart recipe! Just like butterscotch tart and cornflake tart, this is guaranteed to transport you straight back to your childhood. It’s definitely an old school treat that’s 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?!

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

Treacle Tart Recipe

Here is what you will need to serve 8.

(For a printer friendly version, please see the recipe card at the end of the post)

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

  • 18cm (7″) Round Loose Bottomed Fluted Tart Tin
  • Food Processor
  • Butterfly Plunge Cutters (Optional)

 

How to make the pastry

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

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.

How to make treacle tart 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

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

Classic English Treacle Tart Recipe

Classic English Treacle Tart Recipe

Yield: 8 Servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Transport back to your school days with this EPIC treacle tart recipe!

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. Tear up the bread for the filling and pulse in the food processor until it becomes fine crumbs. Tip into a bowl and set to one side.
  2. Add in the flour, cold butter and salt to the processor and blitz until it becomes like fine crumbs.
  3. Add 4 tbsp of cold water and pulse again briefly until it clumps together into a dough.
  4. Place dough on a large piece of cling film, form a ball then flatten into a disc. Wrap and place into the fridge to chill for 20 minutes.
  5. Preheat the oven to 200°C/Fan 190°C and place a heavy baking sheet in to heat up.
  6. Unfold the cling film and place another large piece of cling film over the top. Roll it out thinly so it's bigger than the base and sides of your tin.
  7. Peel off one piece of cling film and lay it, pastry side down/cling film side up, over the tin. Press into the tin.
  8. Peel off the remaining layer of cling film and roll a rolling pin over the top to 'cut off' any excess. Now prick the base all over with a fork.
  9. With the spare pastry - roll out thinly again and cut out a few pretty butterflies or flowers to decorate the top. (Optional)
  10. Chill while we make the filling.
  11. Pour the golden syrup into a medium saucepan and heat for 2-3 minutes over a low/medium heat. DO NOT BOIL.
  12. Add the breadcrumbs, lemon juice & lemon zest and stir.
  13. Pour the filling into the chilled pastry case. Smooth out with the back of a spoon and arrange any decorations on the top.
  14. Egg wash the butterflies and the edge of the pastry. (Optional)
  15. Bake in 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.

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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 445 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 198mg Carbohydrates: 78g Fiber: 2g Sugar: 31g Protein: 5g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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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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