Treacle tart cut into slices

Treacle tart

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(7 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins plus chilling and cooling


Serves 10

Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal402
  • fat14g
  • saturates8g
  • carbs62g
  • sugars39g
  • fibre1g
  • protein6g
  • salt0.68g
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    For the pastry

    • 250g plain flour
    • ½ tsp fine salt
    • 140g cold unsalted butter, cubed



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

    • 3 tbsp icing sugar
    • 2 medium egg yolks
    • 2-3 tbsp cold water

    For the filling

    • 400g 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 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
    • 1 lemon, zested



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

    • 2 medium eggs, lightly beaten



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

    • 100g fine fresh white breadcrumbs


    1. Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins. 

    2. Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.

    3. Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

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    Comments, questions and tips

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    4th Apr, 2020
    Way too heavy on the ginger. Needs about a quarter of the amount stated IMO.
    Joanna Saunderson's picture
    Joanna Saunderson
    4th Apr, 2020
    Enjoyed this recipe! V tasty but if I make again I would use less lemon as the lemon definitely overpowered the treacle.
    27th Aug, 2019
    How much butter should be used to make the pastry? The ingredients list simply says "cold unsalted Butter, cubed"
    goodfoodteam's picture
    2nd Sep, 2019
    We apologise for the omission. We have now amended the recipe to read 140g.
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