Quick Recipe Version (TL;DR)
Quick Ingredients
- 250 g plain/all-purpose flour (2 cups)
- 125 g cold unsalted butter, cubed (9 tbsp)
- 30 g icing sugar (1/4 cup), 1/4 tsp fine salt
- 1 large egg yolk; 2–3 tbsp ice water
- 425 g golden syrup (about 1 1/4 cups)
- 175 g fine fresh white breadcrumbs (about 3 1/2 cups loosely packed)
- 1 large lemon (zest) + 2 tbsp lemon juice
- 1 large egg (for filling), pinch of salt
- Clotted cream or warm vanilla custard, to serve
Do This
- 1. Rub flour, butter, icing sugar, and salt to fine crumbs; mix in yolk and just enough ice water to form a dough. Chill 30 minutes.
- 2. Roll to 3 mm thick; line a 23 cm tart tin. Trim, dock base, and chill 10 minutes while oven heats to 190°C (170°C fan) / 375°F.
- 3. Blind-bake: line with parchment and weights 15 minutes; remove weights and bake 5 minutes more until dry and lightly golden.
- 4. Warm golden syrup with lemon zest and juice until fluid; remove from heat. Stir in breadcrumbs, pinch salt; cool 5 minutes, then mix in beaten egg.
- 5. Pour filling into crust; smooth.
- 6. Bake 25–30 minutes until the edge is set and the center has a slight wobble and deep golden color.
- 7. Cool 20 minutes. Serve warm with clotted cream or custard.
Why You’ll Love This Recipe
- Classic British comfort: buttery, crisp shortcrust with a gooey, lemon-bright golden syrup center.
- Foolproof texture: blind-baking keeps the base crisp, while breadcrumbs create that signature squidgy filling.
- Make-ahead friendly: pastry can be prepared in advance, and the tart reheats beautifully.
- Simple ingredients, big payoff: pantry staples transformed into a showstopping dessert.
Grocery List
- Produce: 1 large lemon
- Dairy: Unsalted butter, 2 large eggs, clotted cream (or milk/cream for custard)
- Pantry: Plain/all-purpose flour, icing sugar, fine sea salt, golden syrup, white bread for fresh breadcrumbs (or ready-made fresh breadcrumbs)
Full Ingredients
Shortcrust Pastry (for a 23 cm/9-inch tart)
- 250 g plain/all-purpose flour (2 cups, spooned and leveled)
- 125 g cold unsalted butter, cut into small cubes (9 tbsp)
- 30 g icing sugar (1/4 cup)
- 1/4 tsp fine sea salt
- 1 large egg yolk
- 2–3 tbsp ice-cold water (30–45 ml), as needed
Filling
- 425 g golden syrup (about 1 1/4 cups)
- 175 g fine fresh white breadcrumbs (about 3 1/2 cups loosely packed), from 6–7 slices crustless white bread
- Finely grated zest of 1 large lemon
- 2 tbsp freshly squeezed lemon juice (30 ml)
- 1 large egg, lightly beaten
- Pinch of fine sea salt
- Optional: 1/2 tsp ground ginger (for gentle warmth)
To Serve (optional)
- Clotted cream (about 250 g), or warm vanilla custard (360 ml / 1 1/2 cups)
Step-by-Step Instructions
Step 1: Make the pastry
In a bowl, whisk together the flour, icing sugar, and salt. Rub in the cold butter with fingertips until the mixture resembles fine breadcrumbs with a few pea-sized bits. Stir in the egg yolk, then add ice water 1 tablespoon at a time just until the dough clumps when squeezed. Alternatively, pulse dry ingredients and butter in a food processor, add yolk, then drizzle water until it comes together.
Step 2: Chill and prep the tin
Turn the dough onto a lightly floured surface, gently bring it together, and flatten to a 2 cm thick disc. Wrap and chill for 30 minutes. Lightly butter a 23 cm (9-inch) fluted tart tin with a removable base.
Step 3: Roll, line, and dock
On a lightly floured surface, roll the dough to a 3 mm thickness (about 12 inches in diameter). Carefully line the tart tin, letting the pastry overhang slightly. Press into the corners, trim excess, and prick the base all over with a fork. Chill 10 minutes. Heat the oven to 190°C (170°C fan) / 375°F.
Step 4: Blind-bake the crust
Line the pastry with crumpled parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the parchment and weights and bake 5 minutes more until the base looks dry and lightly golden. If any cracks appear, patch with a tiny piece of raw dough. Set the case aside while you prepare the filling. Keep the oven at the same temperature.
Step 5: Mix the lemony treacle filling
Gently warm the golden syrup in a small saucepan over low heat with the lemon zest and lemon juice until fluid and pourable; do not boil. Remove from the heat. Stir in the breadcrumbs and a pinch of salt (and ginger, if using). Let stand 5 minutes to thicken slightly, then mix in the lightly beaten egg. The mixture should be thick but spoonable.
Step 6: Fill and bake
Pour the filling into the warm pastry case and smooth the top. Bake for 25–30 minutes until the edge is set and deep golden and the center still has a slight wobble. The tart will set further as it cools.
Step 7: Rest, slice, and serve
Cool on a wire rack for at least 20 minutes for clean slices. Serve warm with a generous spoon of clotted cream or a pour of warm vanilla custard. For neat slices, wipe the knife between cuts.
Pro Tips
- Keep everything cold for a crisp crust: chill the dough and the lined tin, and avoid overworking the pastry.
- Blind-bake thoroughly so the base stays crisp under the gooey filling; patch cracks immediately.
- Use fine, fresh breadcrumbs for the classic texture; avoid coarse panko. Weigh for accuracy.
- Warm the syrup gently and let the breadcrumb mixture rest so it absorbs evenly before adding the egg.
- Bake until just set with a slight central wobble; overbaking leads to a dry filling.
Variations
- Orange and Ginger: Swap half the lemon zest for orange zest and add 1 tsp ground ginger.
- Brown Bread Treacle Tart: Use fine wholemeal breadcrumbs for a nuttier, toasty flavor.
- Lattice Top: Use extra pastry to add a simple lattice. Bake as directed, tenting with foil if browning too quickly.
Storage & Make-Ahead
The pastry dough can be refrigerated for up to 3 days or frozen for 1 month (thaw overnight in the fridge). Baked treacle tart keeps, covered, in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 150°C/300°F for 10–12 minutes until warmed through. Leftovers freeze well for up to 2 months; thaw in the fridge and rewarm before serving.
Nutrition (per serving)
Approximate, without cream or custard (1/8 tart): 520 kcal; 20 g fat; 78 g carbohydrates; 48 g sugars; 6 g protein; 1 g fiber; 200 mg sodium.
