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Treacle Tart
Golden syrup, breadcrumbs and lemon in crisp shortcrust — Harry Potter’s favourite and Britain’s stickiest slice, served warm with cream.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Yield
- Serves 8
- Difficulty
- Moderate
- Era
- Victorian
Ingredients
- Shortcrust: 200g plain flour, 100g cold butter, 1 tbsp icing sugar, 1 egg yolk, cold water
- Filling: 450g golden syrup, 100g fresh white breadcrumbs, zest and juice of 1 lemon, 1 egg
- Double cream or custard, to serve
Method
Oven190°C375°FFan 170°CGas 5
- Line a 23cm tart tin with pastry; chill 30 minutes.
- Blind-bake at 190°C / 375°F for 12 minutes with beans, 5 without. Reduce to 180°C / 350°F (fan 160°C, gas 4).
- Warm the syrup until runny; stir in the breadcrumbs, lemon zest, juice and egg.
- Pour into the case — lattice the top with pastry trimmings if you’re feeling fancy.
- Bake 25–30 minutes until just set and deep gold.
- Serve warm with cold cream, and accept that seconds are inevitable.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.