Lighter treacle tart

Lighter treacle tart

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(1 ratings)

Prep: 15 mins Cook: 1 hr plus chilling


Serves 8
This traditional favourite is a perfect way to end a decadent meal- but our version is made lighter with extra apple and half-fat crème fraîche

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal247
  • fat10.2g
  • saturates3.9g
  • carbs34.7g
  • sugars20.1g
  • fibre1.1g
  • protein3.6g
  • salt0.5g
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  • 225g ready-made shortcrust pastry
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

For the filling

  • 1 medium egg
  • 3 tbsp half-fat crème fraîche
  • 175g 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…

  • 1 tbsp black treacle
  • 1 small eating apple such as Cox's (total weight 140g), cored, peeled, coarsely grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g fresh white breadcrumb
  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out thinly on a lightly floured surface. Line a 23cm round x 2.5cm deep fluted flan tin, easing the pastry into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the pastry base lightly with a fork. Chill for 10 mins while the oven heats up.

  2. Put the flan tin on a baking sheet. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Remove the foil and beans from the pastry case, and bake for another 5 mins until the pastry is very pale golden. Remove and lower the oven to 180C/160C fan/gas 4.

  3. While the pastry is baking, make the filling. Beat the egg in a medium bowl, then stir in the crème fraîche, golden syrup, treacle, apple and breadcrumbs. Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Leave to stand for 10-15 mins so that the breadcrumbs can absorb the other ingredients slightly.

  4. Pour the filling into the pastry case and bake for 30 mins or until the filling is softly set. Remove the tart and let it cool a little to firm up. Remove from the tin and serve warm or cold.

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Comments, questions and tips

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8th Mar, 2014
Pleasant tart - zingy taste. Not treacle tart at all, but nice if you're not all treacle tart shaped!
7th Oct, 2013
too lemony and doesn't really resemble a treacle tart in the traditional sense. Disappointed!
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