Dessertsbiggerbolderbaking4.5
Traditional Treacle Tart Recipe
My traditional treacle tart recipe is made with a buttery crust and filled with a delicious lemony-sweet filling with golden syrup.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 40 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- whisk
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C).
2
Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it.
3
Prick the bottom of the pastry with a fork, line with parchment and pie weights, and bake for ⏱️ 15 minutes.
4
After ⏱️ 15 minutes, remove the parchment and pie weights and bake the crust for another ⏱️ 5 minutes, until pale golden brown. (Learn more about ‘Blind Baking’ here)
5
While the pastry is cooking, make the filling: In a medium saucepan, over low heat, combine the golden syrup and lemon zest, and juice until the syrup is warm and runny.
6
Remove from the heat, stir in the breadcrumbs and let sit for ⏱️ 5 minutes.
7
Into the cooled breadcrumb mixture, whisk in the cream and egg.
large egg (room temperature)1
8
Spread the filling evenly into the par-cooked crust, return to the oven and bake for ⏱️ 20-25 minutes, until the filling is golden brown.
9
Let cool for at least ⏱️ 20 minutes and serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
Whipped cream (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...