Treacle Tart
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Golden syrup, coarse breadcrumbs and lemon make the filling of this British tart, sticky and deeply sweet.
Read more
A little wobble in the center when it comes out is fine. The filling firms as it cools. Pull the tart once the top is lightly browned, and wait until it is completely cold before slicing.
Ingredients
Instructions
- 1
Preheat the oven to 180°C.
Prick the tart shell base evenly with a fork, then blind bake it for 10 minutes so the bottom starts firming before the wet filling is added.
- 2
Put 250 g golden syrup and 40 g unsalted butter in a small pan over low heat.
Warm just until the butter melts into the syrup, without boiling, so the filling stays smooth.
- 3
Turn off the heat and stir in 120 g fresh breadcrumbs until every crumb is coated.
Keep the crumbs fairly coarse, because they should absorb the syrup while leaving a gentle texture in the tart.
- 4
Add 1 teaspoon lemon zest and 1 tablespoon lemon juice, then stir thoroughly.
Mix until the citrus is evenly distributed, balancing the syrup instead of leaving sharp pockets of lemon in the filling.
- 5
Spoon the filling into the blind-baked tart shell and spread it evenly to the edges.
Press down any thick spots with the back of a spoon so the surface bakes level.
- 6
Bake at 180°C for about 25 minutes, until the surface is lightly golden.
The center may still wobble when hot, so cool the tart fully before slicing.
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