Treacle Tart


Treacle Tart

Keith Hawk
Treacle tart is full of delicious, sweet golden syrup and black treacle.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Desserts
Cuisine British
Servings 1 tart



  • 8 oz. all-purpose flour
  • 1 pinch salt
  • 1 oz. sugar
  • 4 oz. butter very cold
  • water cold


  • 10 oz. golden syrup
  • 1 Tbsp. blackstrap molasses
  • 1 lemon zest and juice
  • 4 egg medium
  • 1 oz. bread crumbs fresh



  • Preheat oven to 350°F.
  • Combine flour, salt, sugar, and butter in a food processor. Pulse until mixture resembles bread crumbs.
  • With the processor running, add water a few drops at a time until the dough comes together. Remove dough from bowl and wrap in plastic. Leave to rest in refrigerator for 1 hour.
  • Roll out pastry and line a greased tart pan with removable bottom. Place in refrigerator for 30 minutes.
  • Combine golden syrup, molasses, and lemon juice. Beat eggs in a separate bowl then add to the molasses mixture. Stir in bread crumbs.
  • Carefully pour mixture into the prepared tart shell.

Baking & Serving

  • Bake for 20–25 minutes until crust and filling are golden brown and firm to the touch.
  • Serve warm with creme fraiche or vanilla ice cream.


  • Corn syrup can be substituted for golden syrup if desired.