Treacle Tart became my choice for making a gluten-free dessert this Thanksgiving. Its sweet and tangy taste pairs perfectly with seasonal traditions.
Contents
Treacle Tart recipe
Treacle tart is a popular and classic British dessert. It consists of a buttery shortcrust pastry base filled with golden syrup, breadcrumbs, and lemon zest. The lemon zest enhances the taste with its refreshing contrast.
This tart is characterized by its rich, sweet flavor and unique texture. Treacle tart originated in medieval England. The original recipe used treacle, a byproduct of sugar refining. Golden syrup later replaced treacle as the main sweetener. This uniquely British ingredient defines the modern treacle tart.
The dessert is associated with childhood memories and family events. You can find this cake in the Harry Potter series by J.K. Rowling – “Harry Potter and the Philosopher’s Stone.” The cake is one of Harry’s favorite desserts.
You can try this tart with clotted cream or whipped cream for a luxurious touch. Vanilla ice cream, custard sauce, or fresh berries also provide a delightful creamy or tangy contrast to the rich dessert.
This British tart pairs wonderfully with whisky, dessert wines like Sauternes, or a late-harvest Riesling. Non-alcoholic drinks like lemonade, citrus juices, black tea, or strong coffee are classic choices that cut through the sweetness.
I decided to make a gluten-free treacle tart. Here is how to make the treacle tart:
Treacle Tart
Nutrition
Ingredients
For the pastry
- 8 oz gluten-free plain flour blend
- 4 oz butter
- 1 egg beaten
For the filling
- 12 oz golden syrup
- 5 oz white breadcrumbs
- 1 lemon
Instructions
- For the pastry, rub the flour and butter together between your fingertips until the mixture resembles fine breadcrumbs. Bring together with a little water and a small amount of the beaten egg.
- Cover in cling film and leave to rest in the fridge for at least half an hour.
- Once the pastry is chilled and rested, sprinkle some flour on a worktop and rolling pin. Roll out until fairly thin. Place into a round pie dish and cut away edges. Prick base with a fork.
- Preheat the oven to 180oC.
- To make the filling, heat the golden syrup gently until it is a thin liquid, but do not let it boil. Finely grate about half the lemon zest, then squeeze in all the juice. Add the breadcrumbs and stir until it becomes a thick mixture.
- Spoon the mixture into the pastry case and bake in the oven for 35-40 minutes until the filling is set and golden-brown.
- Leave to cool in the tin. Serve warm with custard or cream.
Notes
- Store treacle tart in an airtight container for up to 3 days.
- Freeze it for up to 3 months after wrapping tightly.
- Reheat the frozen tart in the oven for 15–20 minutes.
SIMILAR RECIPES:
Variations
There are numerous variations of the treacle tart for different tastes and occasions.
- Traditional Variations
- Stem ginger & treacle tart adds stem ginger for a festive spiced flavor.
- The toasted brioche version uses brioche crumbs instead of breadcrumbs for richness.
- Lighter tart combines apples and crème fraîche to reduce sweetness.
- Flavor Enhancements
- IPA tart blends pale ale and grapefruit zest for balanced bitterness.
- Rum & coconut tart includes rum and coconut for a tropical twist.
- Ginger tart uses ginger and poached pears to balance sweetness.
- Unique Twists
- Treacle tart pots replace pastry crust with hazelnuts for individual servings.
- Flapjack tart substitutes oats to create a unique texture.
- Treacle, porter, and apple tart mixes porter beer, oatmeal, and apples for complexity.