Treacle Tart
Traditional British shortcrust tart with a sticky golden syrup, lemon, and breadcrumb filling, latticed on top and baked until caramelised.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour and salt together. Rub in cold cubed butter with fingertips until resembling fine crumbs. Stir in caster sugar. Mix egg yolk with cold water, stir into flour with a fork until dough clumps. Bring together, wrap, chill 30 minutes.
Bake 1
Preheat oven to 190°C. Roll chilled pastry to 3mm thickness on a floured surface. Line two 12cm tart tins (or one 20cm tart tin), leaving 2cm overhang. Trim overhang, reserve for lattice. Prick base, chill 10 minutes.
Build
Warm golden syrup gently in a small pan over low heat 2 minutes until runnier. Off heat, stir in breadcrumbs, lemon zest, lemon juice, and double cream until thick and fully combined. Divide between chilled pastry cases, smooth tops.
Wrap
Roll reserved pastry scraps and cut into thin strips. Lay 4 strips across each tart, weave 4 more perpendicular to form a lattice. Trim and seal edges. Brush lattice with beaten egg wash.
Bake 2
Bake at 190°C for 30 to 35 minutes until pastry is deep golden and filling bubbles and caramelises visibly through the lattice. Cool 15 minutes in tins as filling firms.
Rest and plate
Serve the tarts warm with a jug of cold double cream or a scoop of clotted cream alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.