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Toasted brioche treacle tart cut into slices

Toasted brioche treacle tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr chilling
  • More effort
  • Cuts into 10 slices

Try Tom Kerridge's take on treacle tart with toasted brioche crumbs, which add an extra flavour dimension. Make your own pastry – or use shop bought

  • Vegetarian
Nutrition: Per serving


  • 200g plain flour, plus extra for dusting
  • 50g golden caster sugar
  • 100g ground almonds
  • 175g cold butter, cut into cubes
  • 2 egg yolks (freeze the whites for another recipe)
  • clotted cream, to serve

For the filling

  • 250g brioche, blitzed to fine crumbs in a food processor
  • 454g golden syrup
  • 1 lemon, zested
  • 2 eggs
  • ½ tsp ground ginger
  • large pinch of ground cloves


  • STEP 1

    Mix the flour, sugar and ground almonds together in a bowl. Rub in the butter with your fingertips until the mixture is crumbly, then mix in the egg yolks. If the pastry is still too dry, add up to 1-2 tbsp cold water until it comes together. Knead briefly, then form the dough into a ball and flatten into a disc with your hands. Wrap well, then chill for at least 30 mins.

  • STEP 2

    Roll the pastry out on a lightly floured surface to a 5mm thickness, then lift into a 22cm tart tin. Press into the base and up the side using a piece of excess floured pastry to help, leaving some overhanging the rim. If it cracks anywhere, patch it with the leftover pastry. Chill for at least 30 mins, or freeze for 10 mins.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, line with baking parchment and fill with baking beans. Put on a baking tray and bake for 20 mins, then remove the parchment and beans and bake for 10 mins more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.

  • STEP 4

    For the filling, tip the crumbs into a dry pan and toast over a medium heat, tossing until lightly brown. Tip into a bowl with the rest of the ingredients and a large pinch of sea salt. Mix, then scrape into the tart case. Bake for 30-35 mins until set with a slight wobble in the middle. Leave to cool until just warm or completely cold. Will keep for two days covered at room temperature. Serve with clotted cream.

Goes well with

Recipe from Good Food magazine, January 2022

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