Treacle Tart

A classic British bake with a buttery shortcrust pastry shell filled with golden syrup, breadcrumbs, and lemon zest, finished with a woven lattice top. Serve warm or cold for a wonderfully nostalgic treat.

Ingredients

• Golden Syrup

  ⚖ 400 g 💧 289.9 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  107653%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  292.4106%
• Butter

  ⚖ 135 g 9⅔ pcs
  kcal/г%DV

  Calories

  96848%

  Protein

  1.12%

  Total Fat

  109.5140%

  Carbohydrates

  0.10%
• Plain Flour

  ⚖ 250 g 💧 416.7 ml 🥛 1¾ cup
  kcal/г%DV

  Calories

  84842%

  Protein

  33.066%

  Total Fat

  6.28%

  Carbohydrates

  180.065%
• Breadcrumbs

  ⚖ 150 g 5⅓ pcs
  kcal/г%DV

  Calories

  59129%

  Protein

  20.140%

  Total Fat

  8.010%

  Carbohydrates

  108.039%
• Eggs

  ⚖ 50 g 🥚 1 pcs
  kcal/г%DV

  Calories

  713%

  Protein

  6.312%

  Total Fat

  4.86%

  Carbohydrates

  0.40%
• Lemons

  ⚖ 70 g 🍋 0.875 pcs
  kcal/г%DV

  Calories

  201%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  6.52%

Instructions

• To make the shortcrust pastry, measure 250g plain flour into a large bowl and rub in 135g butter with your fingertips until the mixture resembles fine breadcrumbs — this can also be done in a food processor. Add about 45ml cold water and mix to a firm dough, then wrap in cling film and chill in the fridge for 20 minutes.
• Preheat the oven to 200°C / 400°F / Gas 6 and place a heavy baking tray inside to heat up. Grease a deep 18cm loose-bottomed fluted flan tin with butter.
• Remove approximately 150g of pastry from the main ball and set it aside for the lattice top. Roll the remaining pastry out thinly on a lightly floured surface and use it to line the prepared tin. Prick the base all over with a fork to prevent it rising during baking.
• Place the reserved pastry on a sheet of cling film and roll it out thinly. Brush it with beaten egg, then set it aside in the fridge still on the cling film — do not cut it into strips yet, and do not egg-wash the strips once they are on the tart, as the egg will drip into the filling.
• To make the filling, gently heat 400g golden syrup in a large saucepan without boiling. Once melted, stir in 150g breadcrumbs along with the zest and juice of 2 lemons, using less lemon juice if you prefer a milder citrus flavour. If the mixture looks too runny, stir in a few extra breadcrumbs. Pour the filling into the pastry-lined tin and level the surface.
• Remove the reserved pastry from the fridge and cut it into long strips about 1cm wide, making sure each strip is longer than the diameter of the tin. Brush the edge of the pastry in the tin with beaten egg, then weave the strips over the filling in a lattice pattern, leaving the ends hanging over the edge. Once the lattice is complete, press down firmly along the tin edge to trim off the overhanging strips neatly.
• Place the tart on the preheated baking tray and bake for 10 minutes until the pastry begins to colour. Reduce the oven temperature to 180°C / 350°F / Gas 4 and continue baking for a further 25–30 minutes until the pastry is golden brown and the filling is set. If the lattice starts to brown too deeply, cover loosely with foil. Remove from the oven and leave to firm up in the tin before serving warm or cold.