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–+ servings
The original treacle tart with golden syrup

Treacle Tart

A classic British dessert featuring a buttery shortcrust pastry filled with a sweet, sticky mixture of golden syrup, breadcrumbs, and lemon zest.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling time 35 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine British
Servings 8

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 3.2gFat: 10.7gSaturated Fat: 6.3gSodium: 60mgSugar: 25g

Ingredients
  

For the pastry

  • 8 oz gluten-free plain flour blend
  • 4 oz butter
  • 1 egg beaten

For the filling

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.
Keyword baking recipes, British baking, gluten-free recipe, home baking, homemade dessert, treacle tart
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