This Hairy Bikers treacle tart is made with golden syrup, fresh white breadcrumbs, lemon juice and zest, and a buttery shortcrust pastry. The filling is sticky and gooey with a bright citrus note that cuts through the sweetness perfectly. Serves 8 and takes about 1 hour 20 minutes including pastry chilling.
I always make this after a Sunday roast in the colder months. It is one of those puddings where the whole house smells incredible and there are never any leftovers.
Treacle Tart Ingredients
For the shortcrust pastry:
- 225g plain flour, plus extra for dusting
- 110g cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tbsp ice-cold water
For the filling:
- 400g golden syrup
- 150g fresh white breadcrumbs
- 1 large lemon, zest and juice
- 2 tbsp double cream
How To Make Treacle Tart
- Make the pastry: Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. Mix the egg yolk with 2 tbsp of ice-cold water and stir it in with a knife until a dough starts to form. Bring it together with your hands, wrap in cling film, and chill for 30 minutes.
- Line the tart tin: Roll out the chilled pastry on a floured surface to about 5mm thick. Line a 23cm loose-bottomed tart tin, pressing the pastry gently into the edges and trimming the excess. Prick the base with a fork and put it in the freezer for 15 minutes to firm up.
- Blind bake: Preheat the oven to 200°C (400°F). Line the pastry case with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until pale golden.
- Make the filling: Gently warm the golden syrup in a saucepan over low heat until runny — do not let it boil. Remove from the heat and stir in the breadcrumbs, lemon zest, lemon juice, and double cream until everything is evenly combined.
- Fill and bake: Turn the oven down to 180°C (350°F). Pour the filling into the warm pastry case and bake for 25-30 minutes until the filling is set and golden on top. Let the tart cool in the tin for at least 20 minutes before slicing.
What Is the Secret to a Perfect Treacle Tart?
- Handle the pastry as little as possible. Overworking it develops the gluten, which gives you a tough, chewy crust instead of a short, crumbly one. Cold butter straight from the fridge makes all the difference.
- Do not skip the blind bake — it stops the wet filling from seeping in and giving you a soggy bottom. If you enjoy other British pastry desserts, the Hairy Bikers Bakewell tart uses the same shortcrust base with a completely different filling.
- Always use fresh white breadcrumbs rather than dried. Blitz a few slices of day-old white bread in a food processor for the softest texture. The lemon juice and zest are not optional — they cut through the sweetness and make the tart properly balanced.
What Should You Serve on the Side?
A generous dollop of clotted cream is the most traditional pairing and works perfectly against the sweetness. Warm pouring cream or a scoop of vanilla ice cream are both excellent alternatives.
If you want a full pudding spread, this pairs nicely alongside a Hairy Bikers sticky toffee pudding or a Hairy Bikers bread and butter pudding for a proper British dessert table. Crème fraîche also adds a sharp contrast if you find the tart too sweet on its own.
How Long Will This Keep?
Treacle tart keeps well at room temperature for up to 3 days in an airtight container or wrapped tightly. It actually tastes just as good the next day.
It also freezes brilliantly. Wrap the cooled tart or individual slices in a double layer of cling film and then foil. It will keep in the freezer for up to 2 months — thaw at room temperature before serving.
Nutrition Facts
- Serving size: 1 slice (1/8th of tart)
- Calories: 479 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Sodium: 210mg
- Total Carbohydrate: 79g
- Dietary Fiber: 1.5g
- Sugars: 58g
- Protein: 5g
Frequently Asked Questions
What is golden syrup and can I substitute it? Golden syrup is a thick, amber-coloured sugar syrup with a buttery flavour — it is a staple of British baking. Light corn syrup is the closest substitute, but honey or maple syrup will also work though the taste will be different.
Why is my treacle tart filling runny? Either it was underbaked or there were not enough breadcrumbs to absorb the syrup. Bake until the centre has just a slight wobble — it sets further as it cools.
Can I use shop-bought pastry? Yes, a ready-made shortcrust pastry sheet works perfectly well. Just make sure you still blind bake it before adding the filling.
How does the Hairy Bikers treacle tart compare to Mary Berry’s? Mary Berry’s version uses a similar golden syrup and breadcrumb filling but adds a beaten egg to the mixture for a firmer set. The Hairy Bikers version uses double cream instead, giving a softer, stickier filling.
Can I make treacle tart the day before? Yes, and it actually improves overnight as the filling firms up and the flavours develop. Store it covered at room temperature and serve at room temperature or gently warmed.
Can I add anything extra to the filling? A pinch of ground ginger or a splash of stem ginger syrup works beautifully. Some recipes also stir in a beaten egg for a firmer set, but the Hairy Bikers version keeps it simple.
Try More Recipes:
- Hairy Bikers Bakewell Tart Recipe
- Hairy Bikers Manchester Tart Recipe
- Hairy Bikers Easy Tarte Tatin Recipe
Hairy Bikers Treacle Tart Recipe
Description
This Hairy Bikers treacle tart is made with golden syrup, fresh breadcrumbs, lemon zest, and buttery shortcrust pastry. A sticky British classic that serves 8 and takes about 1 hour 20 minutes.
Ingredients
For the shortcrust pastry:
For the filling:
Instructions
- Prepare the pastry: Rub butter into flour to create breadcrumbs. Mix in egg yolk and cold water to form a dough. Chill for 30 minutes.
- Blind bake the crust: Roll out the pastry and line a 9-inch tart tin. Prick the base, chill, then line with parchment and baking beans. Bake at 400°F (200°C) for 15 minutes, remove beans, and bake for 5 more minutes until golden.
- Make the filling: Gently warm the golden syrup, then stir in the breadcrumbs, lemon zest and juice, and cream.
- Fill and bake: Reduce oven to 350°F (180°C). Pour the filling into the baked pastry case and bake for 25-30 minutes until set. Cool slightly before serving.
