Treacle tart
Discover the delightful taste of homemade Treacle Tart with this simple and irresistible recipe. Made with a buttery shortcrust pastry and filled with rich maple syrup, tangy lemon juice, and breadcrumbs, this classic dessert is perfect for any occasion. Easy-to-follow instructions ensure a delectable pie that everyone will love!
- 12 Mar 2025
- Cook time 60 min
- Prep time 40 min
- 6 Servings
- 7 Ingredients
Treacle tart is a traditional British dessert that features a sweet and sticky filling made primarily from syrup and breadcrumbs, encased in a buttery shortcrust pastry. It’s a comforting and nostalgic treat that's perfect for any occasion. This classic recipe uses simple ingredients and offers a delightful balance of sweetness and zest from the lemon juice.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the all-purpose flour and powdered sugar.
- Add the cubed butter to the mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add the lightly beaten egg to the mixture and mix until a dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
- Carefully transfer the rolled dough to the tart pan. Press it into the bottom and sides, and trim any excess dough.
- Using a fork, prick the bottom of the dough all over to prevent it from puffing up during baking.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Blind bake the crust in the preheated oven for about 15 minutes, or until the edges are lightly golden.
- Remove the weights and parchment paper, and bake for an additional 5 minutes. Let the crust cool slightly on a wire rack.
- In a medium saucepan, gently heat the maple syrup until warm but not boiling.
- Remove the saucepan from heat and stir in the bread crumbs and lemon juice until well combined.
- Pour the maple syrup mixture evenly into the pre-baked tart shell.
- Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool completely on a wire rack before slicing.
- Serve the treacle tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Ensure your butter is cold: Using cold butter when making the pastry helps create a flaky and tender crust.
- Chill the dough: After preparing the dough, let it chill in the refrigerator for at least 30 minutes before rolling it out. This makes it easier to handle and helps prevent shrinkage during baking.
- Use fresh bread crumbs: For a better texture in the filling, use fresh breadcrumbs instead of dried ones. You can make your own by processing slightly stale bread in a food processor.
- Blind bake the crust: Blind baking the crust using pie weights or dried beans helps prevent a soggy bottom. Bake it until it’s lightly golden before adding the filling.
- Adjust the sweetness: If you find the filling to be too sweet, you can adjust the amount of maple syrup or balance it with a bit more lemon juice to suit your taste.
- Serve with toppings: Treacle tart pairs wonderfully with whipped cream, vanilla ice cream, or a custard sauce to balance its sweetness.
Your treacle tart is now ready to be enjoyed! With its rich and flavorful filling and crisp pastry, this dessert is sure to be a hit. Whether you're serving it warm with a dollop of cream or chilled with a scoop of ice cream, the treacle tart is a timeless favorite that brings warmth and joy to the dining table.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.29g | 3% |
| Sugar 9g | 9% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 29% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 36mg | 7% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 1.00mg | 6% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 1.94mg | 2% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 1.90ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 80mg | 2% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 18g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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