British Treacle Tart
Golden, gooey treacle filling on a buttery pastry crust with a breadcrumb texture. A classic British dessert that's crispy on the outside and impossibly rich inside.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- 6 tbsp butter, cold and cubed
- ¼ tsp salt
- 4 tbsp ice water
- ¾ cup golden syrup (treacle)
- 1 cup fresh breadcrumbs
- 1 whole lemon, zested and juiced
- 2 tbsp butter
Instructions
- 1
Mix flour and salt. Rub in cold butter with your fingertips until breadcrumb-textured.
- 2
Add ice water a tablespoon at a time, stirring gently until dough just comes together.
- 3
Shape into a disk, wrap in plastic, and chill for at least 15 minutes.
- 4
Preheat oven to 375°F. Roll chilled dough into a 10-inch round and fit into a 9-inch tart pan.
- 5
Warm golden syrup and butter in a small saucepan over low heat until melted and combined, ~2 minutes.
- 6
Stir breadcrumbs, lemon zest, and lemon juice into the warm syrup until evenly coated.
- 7
Pour filling into pastry shell, spreading level. Bake until edges are set but center still jiggles slightly, 20–25 minutes.
- 8
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- 9-inch tart pan with removable bottom
- rolling pin
- small saucepan
- measuring cups and spoons
- wire rack
- mixing bowl
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