![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Simple treacle tart
- Published: 31 Jan 12
- Updated: 18 Mar 24
Go on, indulge yourself. This sweet and sticky treacle tart recipe is fun to make but much more fun to eat.
![Simple treacle tart](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/422347-1-eng-GB_treacle-tart-768x768.jpg)
-
Serves 6
-
Hands-on time 20 min, oven time 30 min, plus chilling and cooling
Ingredients
- 375g pack fresh ready-rolled shortcrust pastry, at room temperature
- 250g golden syrup
- 175g fresh white breadcrumbs
- Finely grated zest and juice of 1 lemon
- Flour, for dusting
Method
- Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray in to heat up. Unroll the pastry and use to line a 20cm x 2.5cm deep, round, fluted, loose-bottomed tart tin. Trim off and reserve the trimmings to decorate. Chill for 20 min.
- Meanwhile, heat the golden syrup in a saucepan over a low heat until warm and runny. Remove from the heat and stir in the breadcrumbs, lemon zest and juice. Tip into the pastry case and spread evenly.
- On a lightly floured surface, roll out the reserved pastry trimmings and cut into 10-12 long, narrow strips. Carefully twist each strip until spiral-shaped, then lay half of them, spaced apart, across the pie filling. Arrange the remaining strips at right angles to the first strips, to form a lattice. Press the edges of the strips around the rim of the pastry case, trimming off any excess.
- Place the tart on the hot baking sheet and bake for 10 min. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 min or until the filling is lightly set and the pastry golden. Cool in the tin for 10 min, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.
- Recipe from February 2012 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it makes my favourite dessert not too sweet but just treacly enough