Treacle tart recipe

Serves 10 • Prep 40 mins + chilling • Cook 45 mins

This is a very simple and totally decadent dessert. It’s a classic that everyone will love. It’s always worth making the pastry yourself rather than buying it as the flavour is so much better. Get some friends round and enjoy this as an evening dessert or with a cup of tea in the afternoon.

Ingredients for the pastry

  • 300g plain white flour
  • pinch of salt
  • 150g butter
  • 100ml cold water

Ingredients for the filling:

  • 750g golden syrup
  • 200g fresh white breadcrumbs
  • 2 free-range eggs
  • zest of 1 lemon, finely grated
  • cream and fresh berries, to serve


  1. Preheat the oven to 180C/fan 160C/gas 4. Sieve the flour into a mixing bowl and add the salt. Cube the butter and rub into the flour with your fingertips until you get a texture like fine breadcrumbs. Add the water and cut it into the flour and butter with a knife until it starts to come together. Bring it together with your hands and knead very lightly into a dough, working it as little as possible. Wrap in cling film and rest in the fridge for 30 minutes.
  2. Roll the pastry out so it is approximately 3mm thick, then use it to line a deep 18cm tart case. Line the pastry with baking parchment and fill with dry beans or rice then bake for about 20 minutes, until the pastry is no longer translucent but not yet starting to colour in the middle. Remove the parchment and beans or rice and set aside.
  3. Place all the ingredients for the filling in a mixing bowl and whisk together vigorously. Pour the mixture into the pastry case and bake in the centre of the oven for about 25 minutes, until the filling is an even golden colour on top. Remove from the oven and allow to cool completely before attempting to slice into the tart.
  4. When completely cooled, slice and reheat gently in the oven. Serve with cream and fresh berries

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