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Classic Treacle tart recipe

Classic Treacle tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Treacle tart

My delicious version of the classic dessert. Only 6 ingredients required.

50 people made this

IngredientsServes: 8

  • For the shortcrust pastry
  • 100g plain flour
  • 50g butter
  • 1 teaspoon sugar
  • pinch of salt
  • a little water
  • For the filling
  • 3 thick slices white bread (crusts removed)
  • 4 tablespoons golden syrup

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  1. Make the pastry by mixing the flour, sugar and salt together and rubbing the butter into the dry mix. Once the mix ressembles breadcrumbs, add a little cold water under the dough is smooth but not sticky. Then roll it into a ball and place it in a bowl in the fridge for 30 minutes.
  2. During this time, preheat the oven at 200°C.
  3. Prepare the tart filling by making small chunks out of the white bread slices and place them into a large bowl. Add the golden syrup and stir until the mixture is smooth.
  4. Once the pastry has been in the fridge for 30 minutes, take it out and roll it out onto a flat floured surface until it is able to fit into a 25cm tart tin.
  5. Pour the Golden Syrup mix into the tart tin and place in the oven at 200°C for 20 minutes and then 180°C for 10 minutes.
  6. Then take out the oven and tart tin, and cool on a rack. Eat when it has cooled partially or completely. It will keep for up to 3 days in a cake tin in the fridge.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

Try added zest and juice of an orange to the syrup - makes it even better.-22 Sep 2011

I doubled up the recipe as only had a large tart tin was really easy havent made one of these for years and my earlier attempts had been pretty rubbish. I did find that in my fan oven i needed to cook it for a lesser time.-31 Aug 2011

very, very tasty-04 Aug 2010


Classic treacle tart: Pure old-fashioned indulgence

If I had to define indulgent comfort food, I could do no better than to offer up a slice or three of treacle tart. It isn’t stuffed full of superfood berries or crammed with nutritionally complex nuts and seeds, this isn’t “eating the rainbow”. This is pure old-fashioned indulgence.

I grew up eating treacle pudding more than treacle tart, but the crisp pastry in a tart adds an essential textural contrast to the soft filling. Both are made with golden syrup, a very light form of treacle. In years gone by, a mixture of golden syrup and the much darker, slightly bitter, black treacle was sometimes used for a deeper flavour and colour.

Over the years I’ve had treacle tarts ranging from a runny porridge-like texture to tooth-shatteringly hard. I’ve been tweaking this recipe for years to get that perfect squidgy texture and crisp top.

On a trip to New Brighton near Liverpool last year, I ordered treacle tart and it was perfect – deep, zingy, golden and crisp. They’d used Japanese panko breadcrumbs, and I finally had the missing piece of the puzzle. Now more widely available in some supermarkets, panko crumbs are very dry and soak up the filling perfectly, but if you can’t find them, fresh breadcrumbs will do just fine. With fresh breadcrumbs, the more stale and dry they are, the better the final result (to dry them, leave them out in a bowl in your kitchen uncovered for a day).

This tart is super sweet. A mere sliver can be wonderful served as part of a trio of desserts, which are very trendy these days.

My favourite accompaniment is a dollop of delicious Velvet Cloud Sheep’s yogurt (from a farm in Mayo). You can also make this tart ahead, wrap it well and freeze until required.

CLASSIC TREACLE TART

Ingredients
For the pastry
200g plain flour
100g cold butter, diced small
50g icing sugar
1 egg yolk
1 tsp cold water, if needed

For the filling
400g golden syrup
60g butter, cubed
1 lemon, zest and juice of
60g cream
2 eggs, lightly whisked
150g panko breadcrumbs (or regular breadcrumbs)

Variation
For a hint of ginger, add 1tsp of ground ginger to the breadcrumb mixture.

To serve
Ice cream, thick yogurt or whipped cream

Method
1
Grease a 20cm ovenproof pie dish (or loose bottom tart tin). Preheat oven to 180° fan.

2 To make the pastry, sieve the flour into a bowl. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in icing sugar. With a dinner knife, work in the egg yolk then bring together to a firm dough (add a little water if it appears very dry to help the mixture come together). Shape into a flat disc. Wrap in clingfilm and chill for 20 minutes.

3 Roll the pastry out on a lightly floured work surface and use to line the ovenproof dish. To bake the pastry blind, line with parchment paper and fill with baking beans (or uncooked rice or lentils). Place in the preheated oven for 20-25 minutes or until light golden in colour. Remove the beans and paper and set aside.

4 Once the pastry is baked blind, reduce the oven temperature to 160° fan.

5 To make the filling, use a medium-sized saucepan to gently melt the golden syrup and butter together (keep the heat low). When the butter has melted, remove the saucepan from the heat and stir in the lemon zest and juice, cream and eggs. Gently stir in the breadcrumbs, without overmixing. Spoon the wet mixture into the baked tart shell. Bake first for 20 minutes at 160° fan, then reduce the oven temperature to 140° fan, continue baking the tart for 25 minutes more until the filling is just set with a slight wobble in the centre. Remove the tart from the oven and allow to cool for 30 minutes. Serve with thick yogurt, ice cream or whipped cream.


Line the tart tin with the pastry, press into the edges, but don’t trim yet. Chill for 20 minutes.

Preheat the oven to 200C. Trim and crimp pastry edges. Line with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and then bake for a further 5 minutes. Reduce oven to 170C.

Heat the golden syrup with cream until just warm, remove from the heat and add the cream, breadcrumbs, lemon juice, vanilla and eggs, stir in well. Allow to stand for 5 minutes for the breadcrumbs to absorb the liquid.

Pour the filling into the case, sprinkle with Maldon salt and bake in the oven for 45-50mins until golden and set. Remove from the oven, allow to cool slightly before serving with cream.


Cornflake treacle tart

Leave the pastry to cool for 5 minutes then spread over the strawberry jam and set the tart to one side.

Add the butter, caster sugar and golden syrup to a saucepan and melt together over a low heat. See how quickly they disappear when you put them out for friends!Devised by celebrity chef Simon Rimmer, this is a dinner party classic with a modern twistKids won't just love eating these brilliant Coco Pops rocks animals, they'll love to get involved making them too!Celebrity chef Marcus Wareing's fantastic recipe for baked egg custard tart serves 8, but be prepared for it to only serve 4 because everyone will want a double helping!Strawberries, cream and a dash of cinnamon - the perfect pudding combination.Make the most of summer berries in this spectacular tart and if it's the wrong season for berries, use rhubarb insteadA delicious minty cheesecake made with After Eight, the nation's favourite after dinner mint. Return the cornflake tart to the oven for 5 minutes. It's designed especially for the sweet tooth and is a playful wind-down dessert after Sunday lunch.This was the standard school dinner pudding before Jamie Oliver happened. I hope not! Perfect for a dinner party or a tasty treat! Preheat the oven to 180C/350F/Gas 4.

Prick the pastry all over with a fork. Method. My mum said it was nice but she might have been telling a fib. Leave the pastry to cool for 5 minutes then spread over the strawberry jam and set the tart to … Also in its favour - it can be made well in advance."


Treacle Tart

Brrr February has started with a seriously cold snap so it’s definitely time to move away from those worthy new year resolutions and fresh beginnings and move to proper rib sticking comfort food – the kind that will warm the cockles and get us through these cold days.

Treacle tart – what could be more comforting than a crisp pastry shell filled with gooey sweet goodness? A classic British staple found on any school lunch menu, this traditional pud won’t disappoint. It may be called treacle tart but the filling is a mixture of lots (and I mean LOTS!) of golden syrup (corn syrup in the US), fresh white breadcrumbs to give body and lemon zest for zing, and well… nothing else! No one could deny that this is a sweet dessert, a really sweet dessert. But just sometimes a sugar overload is just what you need. I’m certainly not advocating you eat this kind of pud daily, but a little slice served with some cooling dairy-free ice cream or cream goes down down a treat now and then.

Treacle Tart (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

  • Shortcrust pastry (ready made or home made)
  • 400g golden syrup (yes really!!)
  • 100g fresh soft white breadcrumbs
  • Lemon zest (I use zest of a whole lemon but this is quite lemony so you may prefer zest of 1/2 a lemon for just a hint)

– line a flan tin and blind bake
– mix together the syrup, breadcrumbs and lemon zest
– pour into the pastry case and level off
– Bake for 30 minutes at 190 degrees centigrade/gas mark 5 until golden
– Cool slightly before serving (the filling will be burning hot when it first ones out of the oven) but it is best served warm


Ingredients

For the rich shortcrust pastry

  • 350g plain flour
  • 200g unsalted butter, cut into cubes and chilled
  • A good pinch of salt
  • 2 egg yolks
  • 4 tablespoons of very cold water

For the dark treacle filling

  • 550g golden syrup
  • 125g black treacle
  • 5 eggs
  • The zest of 1 lemon
  • 2 teaspoons of grated fresh ginger
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons of ground allspice
  • 220g fresh white breadcrumbs

Instructions

To make the pastry, put the flour into a large mixing bowl, add the pieces of butter and rub in using your fingertips until the pastry resembles fine breadcrumbs. Mix in enough water to bring the ingredients together to make a firm dough. (Or make the pastry in a food-processor.) Wrap in clingfilm and chill for about 20 minutes to making rolling out easier.

Cut off about 150g of the chilled pastry cover and set aside for the lattice. Roll out the rest of the pastry thinly on a lightly floured worktop and use to line the flan tin. Prick the base of the pastry case with a fork to prevent it from rising up during baking.

Put the reserved pastry onto a sheet of clingfilm, then roll it out to a rectangle about the thickness of a pound coin. Brush the pastry with a little beaten egg, then chill.

To make the filling, gently warm the syrup in a large pan until runny. Take care not to let it boil. Remove from the heat and stir in the breadcrumbs and lemon zest and juice. If the mixture looks runny, add a few more breadcrumbs (it depends on the type of bread you use). Leave to cool, then pour the mixture into the pastry case and spread evenly.

Preheat the oven to 200°C/400°F/gas 6, and put the baking sheet into the oven to heat up. Remove the pastry rectangle from the fridge and cut into 10 long strips. Make sure they are all longer than the diameter of the flan tin. Brush the edges of the pastry case with a little beaten egg, then use the strips to make a woven lattice over the filling let the ends of the strips hang over the sides of the tart.

Trim the ends, then press them onto the pastry rim to create a neat finish. Set the tin on the heated baking sheet and bake for 10 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 25–30 minutes until the pastry is golden and the filling is set. Leave to cool before you remove the tart from the tin. Serve warm or at room temperature.


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Treacle Tart

You can never go wrong with a classic, and you definitely can't go wrong with a classic treacle tart.

There are just a few rules to remember when making pastry, always keep your ingredients as cold as possible throughout (including fingers if you're rubbing in the butter by hand!). It is also important to not overwork your pastry, as this will work the gluten and result in a tough pastry case, so keep handling of the pastry down to a minimum! Equally, it is important to rest the pastry in the fridge for the stated amount of time, as this also helps to relax the gluten in the pastry.

Blind-baking is imperative when working with pastry to prevent a soggy bottom! Two ways to ensure your pastry is cooked post blind baking, is that it should feel sandy to the touch and have no greying areas (this indicates raw pastry).

(6oz) plain flour, plus extra to dust

(4oz) butter, cold and cubed

½-1 tsp ground ginger, to taste

Finely grated zest and juice of 1 lemon

(6oz) fine fresh white breadcrumbs

Double cream or crème fraîche, to serve

To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively rub the butter into the flour using your fingers). Add the caster sugar and briefly whiz (or stir) to combine. Next add the egg yolk and 2tsp water and pulse (or stir with a blunt-ended cutlery knife) until the pastry comes together. Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30min.

Lightly dust a work surface with flour and roll out the pastry use to line a 20.5cm (8in) round, roughly 4cm (1½in) deep cake tin. Prick base with a fork and chill for 20min.

Preheat oven to 200°C (180°C fan) mark 6. Line the pastry case with a large square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15min. Carefully remove the parchment and baking beans or rice, return the tin to the oven and bake for 8min, or until the pastry is cooked through and feels sandy to the touch. Remove from oven (but keep in tin).

Gently heat the golden syrup, ground ginger and lemon zest and juice in a pan. When the mixture is loose and runny, take off the heat and stir in the breadcrumbs. Pour into the pastry case.

Return the tart to the oven and cook for 15-20min or until the filling looks lightly firm (give the tin a tap). Lift out of tin and serve just warm or at room temperature with cream or crème fraîche.


Treacle Tart

0 hour 0 hour

250g short pastry
1 tsp grated lemon rind
3 Tbsp Chelsea Treacle
1 tsp lemon juice
25g butter
1 egg
2 Tbsp milk
1 cup fresh white breadcrumbs
1/4 cup sultanas

Roll out the pastry and line a 18cm flan tin or pie plate.
Heat the treacle and butter in a saucepan until the butter is melted. Remove from the heat and cool slightly.
Stir in the milk, lemon rind and juice, beaten egg, breadcrumbs and sultanas.
Spoon the mixture into the pastry lined tin or plate.
Bake at 200°C for 10 minutes, then reduce to 180°C and bake a further 40 minutes.
Serve warm or cold with a dollop of cream. Serves 4 to 5.


Watch the video: Traditional Treacle Tart Recipe - SORTED (May 2022).