A plate serving IPA treacle tart

IPA treacle tart

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(5 ratings)

Prep: 45 mins Cook: 1 hr, 35 mins plus chilling


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (10)

  • kcal539
  • fat14g
  • saturates7g
  • carbs94g
  • sugars65g
  • fibre2g
  • protein8g
  • salt0.8g
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    For the pastry

    • 250g plain flour, plus extra for dusting
    • 125g unsalted butter, chilled and chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 75g icing sugar
    • 2 egg yolks

    For the filling

    • 700g golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 50g honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 250g breadcrumbs
    • ½ grapefruit, zest only



      Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

    • 100ml red IPA (we used Siren Liquid Mistress)
    • 3 medium eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • honeycomb, broken into shards (optional)



      Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…


    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.

    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.

    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.

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

    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.

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    Comments, questions and tips

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    17th Oct, 2017
    This has to be my favourite syrup tart recipe ever! The pastry is light and just the right consistency and the filling is so much lighter than others I've made. The IPA really added a little bit extra in there, and I imagine it added to the overall lightness of the filling. One tip though, ensure you let it rest for a bit before cutting in to let the toping set correctly. I was too impatient the first time round and ended up with the insides running out, my second piece 15 mins later was perfect though and really allowed the flavours to come out.
    9th Nov, 2017
    Sorry to sound dumb but what is IPA ?
    goodfoodteam's picture
    9th Nov, 2017
    Thanks for your question. IPA stands for India Pale Ale and is a variety of ale that can be strong and bitter, being flavoured with hops.
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