Old Fashioned Treacle Tart
This Old Fashioned Treacle Tart is a much loved British Classic pudding, the favourite of most children due to it’s incredible sweetness. It makes my blood-sugar levels shoot sky high just looking at one. Nevertheless, it still has a great following even today.
Whenever I speak of Treacle, there’s always a debate about what I mean by treacle. Well, technically any sweet syrup connected with the refining of sugar can be called treacle. However, since the introduction of ‘Golden Syrup’ in the 1880’s that has become to be known as treacle and it’s much darker cousin Molasses is usually referred to as ‘Black Treacle’. I hope that helps.
If you have difficulty finding Golden Syrup where you live, don’t worry, I will show you how to make your own HERE
Old Fashioned Treacle Tart
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Ingredients
- For the pastry
- 200 g Self-raising flour If you don't have sels-raising flour see note below.
- 100 g butter (I use 50/50 butter/lard)
- For the filling
- 400 g/14oz golden syrup See my Notes below
- 150 g/5½oz fine fresh white breadcrumbs
- 2 lemons zest and juice
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First make the pastry: This is an easy pastry,nothing fancy just the flour, fat and a little water.
- Rub the fat and flout togther with you fingertips until it’s a bit like fine breadcrumbs. (alternatively, this can be done in a food processor). Add about 21/2 tablespoons of cold water and mix to a firm dough try not to make it too wet, wrap in cling film and chill in the fridge for about 20 minutes.
- Preheat your oven to 200C/180ºC Fan/400F/Gas 6 and put a heavy baking sheet in the oven to heat up. Now grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
- Roll the pastry out thinly on a lightly floured work surface and line your prepared flan tin with the pastry.
- Prick the base with a fork here and there, to stop the base rising up during baking.
- To make the filling, heat the syrup gently in a large pan be careful not let it boil. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
- Pour the syrup mixture into the lined tin and level the surface.
- Bake on the pre-heated baking tray in the hot oven for about 10 minutes and then reduce the oven temperature to 180C/160ºC /350F/Gas 4. Then
- bake for a further 25-30 minutes until the filling is set.
- Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.
If you don't have self-raising flour or it's not available where you are,you can make your own, see my website at this link: https://mr-pauls-pantry.com/make-self-raising-flour/
You may also like to try this
Treacle Sponge
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Pies & Tarts, Recipes, Teatime Treats, Snacks, Party Food, Videos
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If you search online/youtube there are many posts and videos showing you how to make your own Golden Syrup. Good luck with your bakery.
I’d love to make this here in the US to sell in my bakery but golden syrup is so expensive and there really isn’t a good alternative that comes anywhere near. All your bakes look lovely. Love your youtubes too.