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A plate serving IPA treacle tart

IPA treacle tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 8 - 10

Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve

  • Freezable
  • Vegetarian
Nutrition: Per serving (10)


For the pastry

  • 250g plain flour , plus extra for dusting
  • 125g unsalted butter , chilled and chopped
  • 75g icing sugar
  • 2 egg yolks

For the filling

  • 700g golden syrup
  • 50g honey
  • 250g breadcrumbs
  • ½ grapefruit , zest only
  • 100ml red IPA (we used Siren Liquid Mistress)
  • 3 medium eggs
  • honeycomb , broken into shards (optional)


  • STEP 1

    To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.

  • STEP 2

    Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.

  • STEP 4

    While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.

  • STEP 5

    Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.

Goes well with

Recipe from Good Food magazine, October 2017


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