Treacle apple tart

Treacle apple tart

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(2 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins plus chilling


Serves 10 - 12
The apple and tangy lemon cuts through the syrup nicely in this pretty dessert - perfect if you normally find treacle tart too sweet

Nutrition and extra info

Nutrition: per serving (12)

  • kcal403
  • fat11g
  • saturates3g
  • carbs70g
  • sugars42g
  • fibre2g
  • protein6g
  • salt1.1g


  • 375g pack sweet shortcrust pastry
  • a little flour, for dusting



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

  • 600g golden syrup, plus a little extra
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 225g fresh white breadcrumbs
  • zest and juice 2 lemons



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

  • 3 large eggs, broken up with a fork



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

  • 5 small eating apples – choose your favourites



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

  • custard, vanilla ice cream or clotted cream, to serve


  1. Roll out the pastry on a flour-dusted surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Lift the pastry into the tin to line, then cover and chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the pastry before filling with baking beans (or dried lentils or rice). Bake for 20 mins, then remove the beans and parchment and bake for 10-12 mins more until the pastry is golden and biscuity.

  3. Meanwhile, put the golden syrup, breadcrumbs, zest from both lemons and juice from 1, and the eggs in a big mixing bowl. Peel 2 of the apples and coarsely grate into the bowl. Mix everything together.

  4. Reduce oven to 160C/140C fan/gas 3. Use an apple corer to core the 3 remaining apples, then slice thinly into rings. Toss the slices with the remaining lemon juice to stop them from browning. Tip the syrupy crumbs into the tin and arrange just enough of the apple slices in an overlapping ring. Brush an extra 1-2 tbsp syrup over the apple slices until they’re covered, then return the tart to the oven and bake for 55 mins–1 hr until the exposed filling feels set to the touch.

  5. Cool for 10 mins in the tin, then carefully remove, drizzle a little more syrup over the top and serve warm with custard, ice cream or dollops of clotted cream.

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Comments, questions and tips

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Gadget lady
19th Mar, 2015
Superb The only thing i did was make my own pastry. Will certainly be making it again
18th Dec, 2019
I’d like to make this for a gathering. Would it work ok to cook it, put it in the fridge then reheat in the oven the next day?
lulu_grimes's picture
19th Dec, 2019
Hello, Yes that will be fine, reheat it gently. I hope you enjoy the recipe.
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