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Treacle Tart cut into slices with dollop of cream, on a plate with a fork
130Total Time
45Prep Time
45Bake Time

Treacle Tart

1 Reviews

About the bake

Who can resist a slice of treacle tart? Certainly not us. We have been even know to go back for seconds (and thirds ssssh) A Buttery pastry case snuggles the sweetest, sticky, gooey treacle filling. A slice of this is like a warm comforting hug on a spoon. Call us nuts but we actually love to add a dash of chopped pecans to our filling for an extra mmmm to each mouthful. Whether you enjoy your tart served hot or cold, a slither or a slab, a splash of cream or a splodge of thick creamy vanilla custard would never go a miss too. Go on... treat yourself.

130Total Time
45Prep Time
45Bake Time


  1. Step 1:

    Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.

  2. Step 2:

    Mix in the egg with a knife, and then knead on a clean, lightly dusted work surface to form smooth dough. Wrap the pastry in cling film and chill for 30 minutes.

  3. Step 3:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease a 22cm loose bottomed flan tin (or you can make it in two 12cm loose bottom flan tins). Place the tins onto a baking tray.

  4. Step 4:

    Roll out the pastry until it's big enough to generously fit the tin. Ease the pastry into the corners of the tins leaving excess pastry falling over the sides - don't trim at this stage. Prick the base with a fork.

  5. Step 5:

    Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes - remove the paper and beans and return to the oven for a further 5 minutes.

  6. Step 6:

    Mix the syrup, breadcrumbs, pecan, lemon juice and zest, eggs and double cream with a pinch of salt. Remove the tart from the oven and pour the filling into the pastry case.

  7. Step 7:

    Bake the tart for a further 40-45 minutes or until the filling has lightly set. Leave to cool and serve with crème fraiche or custard.


  • For the pastry

    • 225g Allinson's Plain White Flour
    • 110g Butter (unsalted) (chilled and diced)
    • 1 Egg(s) (free range)
  • For the filling

    • 500g Silver Spoon Golden Syrup
    • 125g Breadcrumbs (fresh)
    • 25g Pecan nuts (finely chopped)
    • 1 Lemon (zest and juice)
    • 2 Egg(s) (free range)
    • 3 tbsp Double cream
    • 0pinch Salt


  • Mixing bowl
  • Knife
  • Clingfilm
  • 22cm loose bottomed flan tin
  • Baking tray
  • Rolling pin
  • Fork
  • Greaseproof paper
  • Baking beans
  • Sharp knife
  • Cooling rack

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