Classic Treacle Tart
A British classic: golden, gooey syrup filling on crisp pastry. Made with a shop-bought pastry base and golden syrup for impressive results in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 385
- Protein
- 3g
Ingredients
- 1 crust frozen pie crust (9-inch), thawed according to package
- ¾ cup golden syrup
- ¾ cup fresh breadcrumbs (or panko)
- 3 tablespoons butter
- 1 whole lemon, zested and juiced
- ⅛ teaspoon salt
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the thawed pie crust into a 9-inch pie dish, allowing the edges to hang over slightly, then prick the bottom all over with a fork to prevent puffing.
- 3
In a medium bowl, pour the golden syrup, then stir in the breadcrumbs, lemon zest, lemon juice, and salt until fully combined and the mixture looks like wet sand.
- 4
Cut the butter into small pieces and scatter them across the filling, distributing evenly so each bite will have some richness.
- 5
Spoon the syrup-breadcrumb mixture into the pie crust, smoothing the top with the back of the spoon into a level surface.
- 6
Place the pie dish on a baking sheet (to catch any drips) and slide into the hot oven, baking for 15–18 minutes until the filling is set but still slightly jiggly in the very center and the crust is deep golden brown.
- 7
Remove the pie from the oven using oven mitts and set it on a wire rack to cool for at least 10 minutes before slicing — the filling will continue to firm up as it cools.
Tools you’ll need
- 9-inch pie dish
- baking sheet
- fork
- medium mixing bowl
- wooden spoon or spatula
- wire cooling rack
- oven mitts
- microplane zester or box grater
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