Easy Treacle Tart

Enjoy the classic British dessert, the easy treacle tart, known for its sweetness and simplicity.

This timeless treat combines golden syrup’s rich, sticky taste with a buttery pastry crust, creating a dessert that delights with every bite.

Whether you’re a beginner or an experienced chef, the easy treacle tart offers a straightforward baking experience without sacrificing flavor.

This guide will walk you through making this beloved dessert, guaranteeing a foolproof path to a treat that will impress at any gathering or simply as a personal indulgence. 

Welcome to the sweet and simple pleasure of homemade easy treacle tart.

Ingredients In Easy Treacle Tart

Before learning about recipes, we must know what an easy treacle tart is. 

Easy treacle tart is a beloved British dessert featuring a rich filling made from golden syrup, breadcrumbs, and lemon zest, all encased in a buttery shortcrust pastry.

It’s celebrated for its perfect balance of sweet and tart flavors, making it a classic choice for tea time or dessert.

Here are the ingredients we need to prepare:

1. Vanilla extract adds a subtle aroma and enhances the overall flavor of the tart, blending perfectly with the golden syrup’s richness.

2. Lemon zest introduces a citrus note that cuts through the sweetness, offering a refreshing contrast.

3. All-purpose flour is the foundation of the shortcrust pastry, providing structure and a tender bite.

4. Heavy whipping cream is used in the filling and as an accompaniment when serving, adding a creamy texture and richness.

5. Salt accentuates the flavors of the other ingredients and balances the tart’s sweetness.

6. Lemon juice further complements the zest, adding brightness and a subtle tanginess to the filling.

7. Unsalted butter makes the pastry crust flake and makes the filling creamy.

8. Powdered sugar lightly sweetens the pastry dough and is also used for dusting on the tart for a decorative finish.

9. Egg acts as a binding agent for the filling, ensuring it sets appropriately during baking. a

10. Breadcrumbs absorb the golden syrup, creating a texture in the soft and slightly chewy filling.

11. Golden syrup is the show’s star, providing the iconic sweet flavor and sticky texture treacle tarts are known for.

12. Granulated sugar sweetens the pastry dough and adjusts the filling’s sweetness to taste.

How to Make Easy Treacle Tart?

Now that you know the key ingredients that make the easy treacle tart a delicious dessert, follow the straightforward steps below to make this sweet masterpiece in your kitchen.

Step 1: Preheat The Oven and Get The Tart Pan Ready

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch tart pan with a removable bottom.

Step 2: Combine The Dry Ingredients By Whisking

In a large bowl, whisk together 1 1/4 cups of all-purpose flour, a pinch of salt, and two tablespoons of granulated sugar to combine the dry ingredients thoroughly.

Step 3: Mix In The Butter and Vanilla By Beating Them Together

Add cold, unsalted butter (cut into small pieces) and one teaspoon of vanilla extract to the flour mixture.

Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4: Press The Crust Into The Tart Pan Firmly

Press the crumbly dough evenly across the bottom and sides of the prepared tart pan.

Use a fork to prick the bottom of the crust all over; this prevents the crust from puffing up during baking.

Step 5: Mix The Ingredients In a Saucepan

In a medium saucepan, combine golden syrup, the juice and zest of lemon, and two tablespoons of heavy cream.

Heat over medium, stirring constantly, until the ingredients are well combined.

Step 6: Bring The Mixture To a Boil While Stirring Constantly

Bring the syrup mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.

Stir constantly for 2 minutes to allow the flavors to meld.

Step 7: Reduce The Heat and Let It Simmer For 2 Minutes

After steaming, remove the saucepan and stir in 2 cups of fresh breadcrumbs and one beaten egg.

Mix thoroughly to ensure the breadcrumbs are evenly coated, and the egg is well incorporated.

Step 8: Pour The Filling Into The Crust Evenly

Pour the treacle filling into the prepared pastry crust, spreading it evenly with a spatula.

Step 9: Bake The Treacle Tart In The Oven

Bake the treacle tart in the oven for 25 to 30 minutes or until the filling is set and the crust is golden brown.

Step 10: Let The Tart Cool and Sprinkle Powdered Sugar On Top

After baking, the pie will cool in the pan on a wire rack.

Once cooled, carefully remove the tart from the pan. 

Dust the top of the tart with powdered sugar before serving.

Enjoy your easy treacle tart with a whipped cream dollop or vanilla ice cream scoop.

Tips For Making Easy Treacle Tart

To enhance your easy treacle tart, follow these expert tips to guarantee a delightful dessert experience every time.

1. Let the tart cool completely before storing it: Ensuring it is cooled thoroughly before refrigeration helps preserve its texture and flavor. It prevents condensation from forming inside the storage container, which could make the crust soggy.

2. Keep stirring constantly: During the cooking process, stir the mixture, especially when combining the golden syrup, lemon juice, zest, and cream. This prevents any ingredient from sticking to the bottom of the pan and ensures a smooth, even filling.

3. Avoid cooking the filling for too long: Simmer it until it thickens slightly. Overcooking can lead to a filling that’s too firm and chewy instead of soft and gooey. Remember, the filling will continue to set as it cools.

4. Allow the tart to cool entirely before serving it: Give the tart ample time to cool after baking. This patience rewards you with a set filling that slices cleanly and a crust that maintains its integrity.

5. Serve alongside whipped cream or ice cream: A dollop or a scoop of ice cream contrasts the warm, sticky tart and balances its sweetness beautifully.

6. Bake the crust before adding the filling for a flakier texture: For an assuredly flaky crust that prevents fogginess, consider pre-baking (blind baking) it for 10 to 15 minutes before adding the filling.

7. Adjust the sweetness to your liking: If you prefer a less sweet tart, you can reduce the quantity of golden syrup slightly and increase the lemon juice for a tartier flavor profile.

FAQs About Easy Treacle Tart Recipe

1. Can I use honey instead of golden syrup for the treacle tart?

While golden syrup is the traditional ingredient in treacle tart, you can use honey as a substitute.

However, remember that honey has a more robust flavor and is thicker than golden syrup, which might slightly alter the taste and texture of the tart.

2. What type of bread crumbs should be used for the filling?

Fresh breadcrumbs are preferred for making treacle tart as they blend well with the syrup and lemon to create a soft, moist filling.

You can use white or wholemeal bread, though white bread crumbs give a lighter texture.

3. Can I make the tart crust in advance?

Yes, you can prepare the tart crust in advance.

Simply wrap the dough in plastic and keep it in the refrigerator for up to three days, or freeze it for more extended storage.

Allow the dough to come to room temperature before rolling it out for the tart.

4. Is it necessary to blind-bake the crust?

Blind baking the crust before adding the filling is recommended.

This step ensures that the bottom of the tart is fully cooked and crisp, preventing it from becoming soggy once the filling is added.


Making an easy treacle tart doesn’t have to be intimidating.

With simple, step-by-step instructions, anyone can make this delicious dessert representing traditional British flavors.

From the golden syrup’s gooey sweetness to the pastry’s delicate crispness, each bite provides a comforting mix of textures and flavors.

This guide ensures that even beginner bakers can make a perfectly balanced tart, showing that simplicity doesn’t mean sacrificing quality.

Whether enjoyed on a cozy evening or served at a gathering, this easy treacle tart is bound to impress, leaving a lingering taste of sweetness you’ll remember long after the last bite.

easy treacle tart

Easy Treacle Tart

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8


  • 1 1/2 cups of all-purpose flour
  • 1/4 tsp of salt
  • 1/3 cup of granulated sugar
  • 1/2 cup of cold, unsalted butter (cut into small pieces)
  • 1 tsp of vanilla extract
  • 1 ¼ cup of golden syrup
  • 1 tsp of lemon zest
  • ½ cup of heavy cream
  • 1 cup of fresh breadcrumbs
  • 1 large egg


  • Preheat oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
  • In a large bowl, whisk together flour, salt, and sugar.
  • Add cold butter and vanilla extract to the flour mixture. Use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse crumbs.
  • Press the dough evenly across the bottom and sides of the prepared tart pan. Use a fork to prick the bottom of the crust all over.
  • Combine golden syrup, lemon juice, zest, and heavy cream in a medium saucepan. Heat over medium, stirring constantly, until well combined.
  • Bring the syrup mixture to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly.
  • Remove from heat and stir in fresh breadcrumbs and beaten egg until well incorporated.
  • Pour the filling into the prepared crust and spread it evenly with a spatula.
  • Bake for 25 to 30 minutes or until the filling is set and the crust is golden brown.
  • Allow the tart to cool in the pan on a wire rack before removing it carefully.
  • Dust with powdered sugar before serving. Enjoy!
Keyword easy treacle tart

Chef Chip Roman is one of the most exciting and talented chefs in Philadelphia. He has his own catering business, Charles Roman Catering, as well as Roman Restaurant Group which includes Blackfish, Mica, and Ela. He graduated from Drexel University in 2002 with a degree in business and culinary arts. Chip Roman is a classically trained chef who has worked in some of the most prestigious kitchens and chefs in Philadelphia, including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri.

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