Best 5 Great Britain Treacle Tart Recipes

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Great Britain Treacle Tart is a traditional British dessert with a rich and delicious flavor. Treacle, a type of molasses made from sugar cane or sugar beet, gives the tart its signature dark color and a slightly bitter flavor. The filling, usually made with a combination of breadcrumbs, butter, sugar, syrup, and spices, is poured into a pastry shell and baked until golden brown. The result is a sweet and sticky tart with a crispy pastry crust. This classic dessert is often served with custard or cream.

Let's cook with our recipes!

TRADITIONAL TREACLE TART



Traditional Treacle Tart image

Great Britain's famous dessert featuring a buttery, flaky pastry crust with a sweet and gooey lemon-infused filling!

Provided by Kimberly Killebrew

Categories     Dessert     Tea

Time 1h35m

Number Of Ingredients 14

For the Shortcrust Pastry:
1 3/4 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons unsalted butter (, chilled)
5 tablespoons lard (, chilled)
How to Render Lard ((click link check out our tutorial on how to easily make your own lard!))
1/3 cup ice cold water
For the Treacle Filling:
1 1/4 cups (450 g) golden syrup
Homemade Golden Syrup ((click the link for the recipe to make your own!))
grated zest and juice of one lemon
1 1/4 cups (100 g) fresh white breadcrumbs
3 tablespoons heavy cream
1 egg

Steps:

  • For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
  • Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
  • For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
  • Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.

Nutrition Facts : Calories 378 kcal, Carbohydrate 65 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 227 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

TREACLE TART



Treacle Tart image

Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.

Provided by OCEANVIXEN79

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 8

Number Of Ingredients 6

1 (9 inch) pie crust pastry
1 cup golden syrup
¼ cup heavy cream
1 cup bread crumbs
1 lemon, zested
2 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
  • Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
  • Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 52.1 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 244 mg, Sugar 12 g

GREAT BRITAIN TREACLE TART



Great Britain Treacle Tart image

Make and share this Great Britain Treacle Tart recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 1 9-inch tart, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons sugar
6 tablespoons butter, chilled
2 tablespoons lard or 2 tablespoons vegetable shortening, chilled
3 -4 tablespoons cold water
4 cups fresh breadcrumbs, from homemade-style white bread
1/2 teaspoon ground ginger
1 tablespoon lemon juice
1 egg, beaten
1 2/3 cups dark corn syrup
1 tablespoon molasses

Steps:

  • TO MAKE PASTRY, in a medium bowl, combine flour and sugar. Use a pastry blender or fork to cut in butter and lard or shortening until mixture resembles coarse crumbs. Stir in enough water to make a soft dough that forms a ball. Wrap in plastic wrap; refrigerate 30 minutes.
  • TO MAKE FILLING, in a large bowl, combine breadcrumbs, ginger, lemon juice, egg, corn syrup and molasses.
  • TO COMPLETE, preheat oven to 350°F Butter a 9-inch pie pan or quiche dish. On a lightly floured surface, roll out pastry until 1/8 inch thick. Fit into buttered pie pan or dish; trim and flute edge. Pour in filling; smooth surface. Bake in center of oven 20 to 30 minutes or until filling is firm and pastry is golden brown. Cut tart into wedges. Serve with ice cream, whipped cream or custard. Makes 1 (9-inch) tart.
  • Best of International Cooking.

Nutrition Facts : Calories 620.7, Fat 15.6, SaturatedFat 7.6, Cholesterol 52.4, Sodium 572.9, Carbohydrate 113, Fiber 3.1, Sugar 24.2, Protein 10.5

TOASTED BRIOCHE TREACLE TART



Toasted brioche treacle tart image

Try Tom Kerridge's take on treacle tart with toasted brioche crumbs, which add an extra flavour dimension. Make your own pastry - or use shop bought

Provided by Tom Kerridge

Categories     Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 12

200g plain flour, plus extra for dusting
50g golden caster sugar
100g ground almonds
175g cold butter, cut into cubes
2 egg yolks (freeze the whites for another recipe)
clotted cream, to serve
250g brioche, blitzed to fine crumbs in a food processor
454g golden syrup
1 lemon, zested
2 eggs
½ tsp ground ginger
large pinch of ground cloves

Steps:

  • Mix the flour, sugar and ground almonds together in a bowl. Rub in the butter with your fingertips until the mixture is crumbly, then mix in the egg yolks. If the pastry is still too dry, add up to 1-2 tbsp cold water until it comes together. Knead briefly, then form the dough into a ball and flatten into a disc with your hands. Wrap well, then chill for at least 30 mins.
  • Roll the pastry out on a lightly floured surface to a 5mm thickness, then lift into a 22cm tart tin. Press into the base and up the side using a piece of excess floured pastry to help, leaving some overhanging the rim. If it cracks anywhere, patch it with the leftover pastry. Chill for at least 30 mins, or freeze for 10 mins.
  • Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, line with baking parchment and fill with baking beans. Put on a baking tray and bake for 20 mins, then remove the parchment and beans and bake for 10 mins more. Remove from the oven and lower the temperature to 180C/160C fan/gas 4.
  • For the filling, tip the crumbs into a dry pan and toast over a medium heat, tossing until lightly brown. Tip into a bowl with the rest of the ingredients and a large pinch of sea salt. Mix, then scrape into the tart case. Bake for 30-35 mins until set with a slight wobble in the middle. Leave to cool until just warm or completely cold. Will keep for two days covered at room temperature. Serve with clotted cream.

Nutrition Facts : Calories 543 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

APPLE TREACLE TART



Apple Treacle Tart image

Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts). Recipe by Tamasin Day-Lewis and taken from Bon Appetit May 2010 for ZWT. ****Golden syrup is a type of cane syrup popular in Great Britain; available at some supermarkets and at specialty foods stores and British import shops. RZ doesn't recognize this as an ingredient, and there should be 1 and 1/4 cups of golden syrup in the filling.

Provided by alligirl

Categories     Tarts

Time 2h

Yield 1 tarts, 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, divided (may need more)
3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
1 1/4 cups syrup (golden)
2 large eggs
2 tablespoons heavy whipping cream
1 tablespoon light molasses (mild-flavored)
1 large pinch salt
1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
1 (8 ounce) container creme fraiche
2 tablespoons sugar
1 tablespoon calvados (apple brandy)

Steps:

  • CRUST:.
  • Blend flour, sugar, and salt in processor 5 seconds.
  • Add butter; using on/off turns, cut in until very coarse meal forms.
  • Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap in plastic wrap and chill 1 hour.
  • (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom.
  • Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
  • Freeze crust until firm, about 10 minutes.
  • Line crust with foil and dried beans or pie weights.
  • Bake until sides are set, about 25 minutes.
  • Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
  • Cool 30 minutes.
  • Reduce oven temperature to 350°F.
  • FILLING:.
  • Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
  • Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
  • Stir in apples and breadcrumbs. Pour filling into crust.
  • Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
  • Cool in pan on rack.
  • CALVADOS CRÈME FRAÎCHE:.
  • Stir crème fraîche, sugar, and Calvados in small bowl to blend well.
  • Cover mixture and refrigerate until ready to use, up to 3 hours.
  • Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.

Nutrition Facts : Calories 424, Fat 22, SaturatedFat 13.3, Cholesterol 119.8, Sodium 145.4, Carbohydrate 54.6, Fiber 1.4, Sugar 23.7, Protein 4.4

Tips:

  • To make the perfect treacle tart pastry, use a combination of butter and vegetable shortening. This will create a pastry that is both flaky and tender.
  • Be sure to chill the pastry dough before rolling it out. This will help to prevent the pastry from shrinking in the oven.
  • When baking the treacle tart, use a baking sheet with sides. This will help to catch any spills.
  • Let the treacle tart cool completely before slicing and serving. This will help to prevent the filling from running out.
  • Treacle tart can be stored in the refrigerator for up to 3 days.

Conclusion:

Treacle tart is a classic British dessert that is perfect for any occasion. With its sweet and gooey filling and its flaky pastry crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give treacle tart a try.

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