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Treacle Tart


This British short crust tart gets a little spice in my version, helping to offset the heavy syrupy-filling.

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  • -Pastry-
  • 240g Plain Flour
  • 120g Butter
  • 2 Eggs
  • 20g Sugar
  • -Filling-
  • 400g Golden Syrup
  • 2 Tablespoons cinnamon
  • 4 Tablespoons mixed spice
  • 2 splashes of lemon juice
  • 200g dry breadcrumbs/crustless blended lightly-toasted toast


servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget


Step 1

Stir together flour and sugar to prepare Dry ingredients. Mix Eggs and butter, until butter is softened to make Wet ingredients
Mix Dry and Wet ingredients until mixture forms a dry dough. If possible, refrigerate dough to give time for butter to firm up.
Grease/line a 30cm circular tray with greaseproof paper.
Roll out pastry into a large circle until it is around 1 cm thick.
Put pastry in tin and trim edges until it fits
Blind bake for 10 minutes at Gas Mark 5/180 degrees, with baking beans or weights in the tart if possible.

Step 2

Heat syrup in a saucepan until syrup flows easier.
Add in other ingredients and slowly stir.
Leave for 10 minutes on the heat.
Add to tart whilst still hot and return to oven for 5 minutes

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