Home > Make-ahead dessert recipes > Lemony treacle tart

Lemony treacle tart

Name: Lemony treacle tart
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 375g pack sweet shortcrust pastry; Plain flour for dusting; 800g golden syrup; 125g fresh white breadcrumbs; Finely grated zest of 2 lemons; 50g rolled porridge oats; 2 large free-range eggs, beaten; Vanilla ice cream to serve

Published: 31 Mar 11
Updated: 18 Mar 24

This treacle tart recipe, made using shop-bought sweet shortcrust pastry, is simple to make plus it freezes and reheats beautifully.

Easy
April 2011

Test kitchen approved

Serves 6
Hands on time 10 mins, 50 mins cooking time, plus 20 mins to reheat after freezing and thawing

This treacle tart recipe, made using shop-bought sweet shortcrust pastry, is simple to make plus it freezes and reheats beautifully.

Nutrition: per serving

Calories: 496kcals
Fat: 12.7g (3.8g saturated)
Protein: 6.1g
Carbohydrates: 92g (62.3g sugars)
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

375g pack sweet shortcrust pastry
Plain flour for dusting
800g golden syrup
125g fresh white breadcrumbs
Finely grated zest of 2 lemons
50g rolled porridge oats
2 large free-range eggs, beaten
Vanilla ice cream to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep, loose-bottomed 24cm fluted tart tin. Discard the trimmings. Prick the base all over with a fork, then chill for 30 minutes. Line with baking paper, fill with baking beans or rice and blind-bake for 10 minutes until just set.
Meanwhile, warm the golden syrup in a pan until runny but not too hot. Stir in the breadcrumbs, lemon zest, oats and eggs. Pour into the case and bake for 30-40 minutes until the top is golden and the filling is just set. Don’t worry if it’s a little soft. Allow to cool completely, then lift out of the tin. Wrap in baking paper and cling film, then freeze.
Thaw completely. Preheat the oven to 200°C/fan180°C/gas 6. Put on a baking sheet and bake for 15-20 minutes until just warmed through – don’t let it get too hot or the filling may become too runny. Slice and serve with scoops of vanilla ice cream. You can serve any leftovers at room temperature with a cup of tea.