Delia Smith Treacle Tart

The first time I tasted treacle tart, I was about eight, sitting at my nan’s oak table with legs that wobbled slightly when you cut your dessert too eagerly. The smell of lemon and golden syrup wafting through the kitchen meant only one thing: it was Sunday and something special was coming out of the oven. Delia Smith’s treacle tart is the one that takes me right back — hers is less about flash and more about comfort. The soft filling, kissed with citrus, tucked into that crumbly brown sugar shortbread crust… it’s like edible memory.

Treacle tart might sound quaint, even a bit old-fashioned, but don’t be fooled — this dish hums with rich, caramelly sweetness and a brightness that lingers.

Ingredients List

Brown Sugar Shortbread Crust:

• 1 ½ cups all-purpose flour — gives structure, but don’t be afraid to add a touch more if the mix’s too wet.
• ⅓ cup packed brown sugar — adds a subtle molasses warmth.
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, room temperature — crucial for that sandy, tender texture.

Filling:

• 1 ¼ cup golden syrup — the heart of any treacle tart. You can use corn syrup or honey, but it’s not the same.
• ½ cup heavy whipping cream — adds a bit of silkiness.
• 1 cup breadcrumbs — stale white bread works best. Mine’s often from the crust ends no one eats.
• 1 teaspoon vanilla extract
• Zest of 1 lemon — lifts the whole thing beautifully.
• 4 tablespoons lemon juice — bottled works, but fresh is better.
• 1 egg

How to Make It

1. Make the crust.
   In a bowl, combine flour, brown sugar, and salt. Use a stand mixer or handheld one — or your hands if you’re feeling rustic.
2. Add butter and vanilla.
   Beat until it looks like wet sand. If it clumps too much, sprinkle in a spoonful more flour.
3. Press into a tart pan.
   Use the back of a spoon to get it even. I always press too hard on one side — watch for that.
4. Make the filling.
   In a medium saucepan, stir together breadcrumbs, lemon juice, zest, egg, and golden syrup. Heat gently until it just starts bubbling.
5. Reduce heat and stir.
   Let it gently simmer for about 2 minutes. Don’t walk away — I once scorched the whole batch because I got distracted answering the door!
6. Preheat oven to 375°F (190°C).
7. Pour filling into crust.
   Smooth it out with a spatula. It should spread like thick honey.
8. Bake for 25–30 minutes.
   Look for a golden, slightly puffed top. The crust edges should be just brown.
9. Cool slightly before serving.
   I love it warm with clotted cream — but cold from the fridge the next day? Just as dreamy.

Common Mistakes

Why is my crust too crumbly or sandy?
You might not have enough butter or your flour ratio was too high. I’ve added too much flour trying to “fix” sticky dough — it turns into a dry mess.

Why is the filling too runny?
You probably didn’t cook it long enough before baking, or used too much lemon juice. It should thicken on the stove.

Can I use fresh breadcrumbs?
You can, but they’ll soak differently — the filling might be less set. Day-old bread gives better texture.

My tart cracked on top — what gives?
It likely overbaked. Pull it out when it’s golden and slightly jiggly in the centre. It firms up as it cools.

Storage and Reheating Tips

In the fridge:
Wrap tightly and store for up to 2 days. The crust softens a bit but the flavour deepens.

In the freezer:
Freeze whole or in slices, wrapped well. Keeps for 3 months. Defrost overnight in the fridge.

To reheat:

• Oven: 350°F (175°C), 10–15 mins. Best for crisping the crust back up.
• Microwave: 15–30 seconds on low. Good in a rush but softens the base.
• Air fryer: 5 mins at 325°F. Surprisingly brilliant if you want it slightly crunchy again.

What to Serve With It

• Clotted cream — The Devon way. Its richness balances the tart’s sweetness.
• Vanilla ice cream — A cold contrast to warm, gooey filling.
• Warm custard — Because nothing beats classic English nostalgia.

FAQ Section

Can I make this gluten-free?
Yes — swap the flour for a 1:1 gluten-free baking blend, and use gluten-free breadcrumbs.

Can I make it ahead of time?
Definitely. Bake the day before and gently reheat. It often tastes better the next day!

Can I use honey instead of golden syrup?
Yes, but it will be more floral and less caramel-tasting. Still tasty, just different.

Can I use pre-made crust?
You can, but the brown sugar shortbread is half the charm. I’d really recommend making it from scratch.

Try More Recipes:

• Delia Smith Lemon Curd
• Delia Smith Fish Pie With Egg
• Delia Smith Beetroot Soup
• Delia Smith Corned Beef Hash