Treacle tart

Sophie Grigson`s tempting treacle tart makes a wicked but wonderful way to satisfy a sweet tooth!
Treacle tart
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes plus resting
  • Effort: medium


For the pastry:

  • 170 g plain flour
  • 100 g butter, chilled, diced or half butter half lard
  • 2 tbsp caster sugar
  • 1 pinches salt
  • 1 dashes of ice cold water

For the filling:

  • 450 g golden syrup
  • 110 g white breadcrumbs
  • 1 lemons, finely grated zest and juice
  • 1 cooking apples, grated (optional)
  • 0.5 tsp ground ginger, (optional)

Tips and Suggestions

Before you do the shopping, can I just point out that in my experience you need two tins of golden syrup in order to extract the full 450g of golden goo needed here, even if the weight inscribed on each tin suggests that one is enough. Extracting the full contents is well nigh impossible, even when the tin is warmed first.


1. To make the pastry, mix the flour, caster sugar and salt, then rub in the butter (and lard if using).

2. Add just enough water to form a soft but not sticky dough (about 2 tablespoons should do nicely). Form into a ball, wrap in cling film and chill in the fridge for half an hour.

3. Roll out on a floured surface, and use the pastry to line an 18cm tart tin with removable base. Leave the edges trailing over the sides. Chill for half an hour.

4. Place a baking sheet in the oven, and set it to 190°C/gas 5. Prick the base of the pastry case all over with a fork.

5. Line with non-stick baking parchment or foil and weight down with baking beans. Place straight onto the hot baking sheet in the oven and bake for 10 minutes, then remove beans and paper. Using a sharp knife, trim off the trailing bits of pastry, and then return the pastry case to the oven for a further 5-10 minutes to dry out.

6. Meanwhile mix all the ingredients for the filling together. Pour into the part-cooked pastry case. Return to the oven and cook for 20-25 minutes until the edges of the pastry are nicely browned, and the surface of the tart is just turning a very slight shade darker. Do not let the syrup mixture brown, or it will become tough and chewy.

7. Serve the tart hot, warm or cold, with a big puddle of cream.

Rate This Recipe