Treacle Tart

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Rating: 31


  • 450g golden syrup
  • 75g white breadcrumbs
  • 1/4 tsp ground ginger
  • 2 tsp lemon juice
  • Finely grated rind of 1 lemon
  • 225g plain white flour
  • 100g butter
  • 1 egg(s)


  • 1. Make the pastry using the egg, flour and butter. Line a tart tin with two thirds of the pastry and prick the base using a fork.
  • 2. Preheat the oven to 190ÂșC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes.
  • 3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together.
  • 4. Then allow the mixture to thicken before adding it to the tart tin.
  • 5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange these strips over the tart to form a lattice. Brush the ends of the strips with a little milk and attach to the pastry rim.
  • 6. Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes. Serve hot or cold with cream.