Delia Smith’s Treacle Tart is made with plain flour, butter, icing sugar, egg yolks, cold water, day-old bread, golden syrup, unsalted butter, an egg, double cream, lemon zest, and salt. This traditional Treacle Tart recipe creates a delicious dessert that takes about 4 hours and 10 minutes to prepare and can serve up to 8 people.
Delia Smith Treacle Tart Ingredients
For the sweet pastry:
- 250g/9oz plain flour (sifted), plus extra for dusting
- 175g/6oz butter (plus extra, melted for greasing)
- 75g/2¾oz icing sugar
- 2 free-range egg yolks
- 1 tbsp cold water
For the filling:
- 150g/5oz day-old brown or white bread (crusts removed)
- 650g/1lb 7oz golden syrup
- 150g/5½oz unsalted butter
- 1 free-range egg
- 50ml/2fl oz double cream
- Zest of 2 lemons
- Large pinch of salt
To serve:
- Clotted cream or double cream
How To Make Delia Smith Treacle Tart
- Prepare the Sweet Pastry: In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add icing sugar, egg yolks, and cold water, and mix until the dough comes together. Wrap in cling film and chill in the fridge for 2 hours.
- Prepare the Tart Case: Grease a 23cm/9½in loose-bottomed tart case with melted butter and dust with flour. Place the prepared tart case on a lined baking tray. Roll out the dough on a floured surface to a thickness of 4-5mm. Lift the dough with a rolling pin and place it into the tart case. Press to fit, trim excess pastry and chill for 30 minutes.
- Bake the Tart Case: Preheat oven to 200°C/400°F/Gas 6. Prick the base of the chilled tart case with a fork. Line with greaseproof paper and fill with baking beans. Bake for 30-35 minutes, or until crisp and pale golden brown. Remove the paper and beans.
- Prepare the Filling: Blend the bread into breadcrumbs and set aside. Heat golden syrup and butter in a pan over low to medium heat until melted. Allow to cool slightly. In a separate bowl, whisk the egg and cream. Add the syrup mixture and stir. Mix in breadcrumbs, lemon zest, and salt.
- Assemble and Bake: Pour the filling into the baked tart case. Return to the oven and bake for 40-45 minutes, or until the filling is dark golden brown. Allow to cool slightly for 15 minutes before serving.
- Serve: Serve warm with clotted cream or whipped cream.
Recipe Tips
- Chill the Dough: After mixing the sweet pastry dough, chill it in the fridge for a full 2 hours. This makes it easier to roll out and helps prevent it from shrinking during baking.
- Use Cold Ingredients: Make sure the butter is cold when you start making the pastry. This helps achieve a crisp and tender crust.
- Pre-Bake Thoroughly: Bake the tart case until it’s crisp and pale golden brown before adding the filling. This ensures the base stays firm and doesn’t become soggy from the filling.
- Let the Filling Cool Slightly: Allow the golden syrup and butter mixture to cool slightly before combining with the egg and cream. This prevents curdling and helps the filling set properly.
- Cool Before Serving: Let the tart cool for at least 15 minutes before serving. This helps the filling to set properly and makes slicing easier.
What To Serve With Treacle Tart?
This delicious Treacle Tart pairs well with clotted cream, whipped cream, vanilla ice cream, or a dollop of yogurt. It can also be enjoyed alongside fresh berries, a fruit compote, a drizzle of honey, or a sprinkling of nuts for a tasty dessert.
How To Store Leftovers Treacle Tart?
- Refrigerate: Let the leftover Treacle Tart cool to room temperature before storing it in the fridge. Place it in an airtight container or cover it with plastic wrap. It will keep well in the refrigerator for up to 5 days.
- Freeze: If you need to freeze the tart, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
How To Reheat Leftovers Treacle Tart?
- In The Oven: Preheat your oven to 160°C/320°F. Place the tart on a baking sheet and cover it loosely with foil. Heat for 10-15 minutes, or until warmed through.
- In The Microwave: Place a slice of tart on a microwave-safe plate. Heat on medium power for 20-30 seconds, or until warmed through.
Delia Smith Treacle Tart Nutrition Facts
- Serving Size: 1 slice (1/8 of the tart)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 200mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Chicken and Mushroom Pie
- Delia Smith Cheesecake No Bake
- Delia Smith Salmon En Croute
- Delia Smith Blackberry And Apple Jam
Delia Smith Treacle Tart
Description
Delia Smith’s Treacle Tart is made with plain flour, butter, icing sugar, egg yolks, cold water, day-old bread, golden syrup, unsalted butter, an egg, double cream, lemon zest, and salt. This traditional Treacle Tart recipe creates a delicious dessert that takes about 4 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the sweet pastry:
For the filling:
To serve:
Instructions
- Prepare the Sweet Pastry: In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add icing sugar, egg yolks, and cold water, and mix until the dough comes together. Wrap in cling film and chill in the fridge for 2 hours.
- Prepare the Tart Case: Grease a 23cm/9½in loose-bottomed tart case with melted butter and dust with flour. Place the prepared tart case on a lined baking tray. Roll out the dough on a floured surface to a thickness of 4-5mm. Lift the dough with a rolling pin and place it into the tart case. Press to fit, trim excess pastry and chill for 30 minutes.
- Bake the Tart Case: Preheat oven to 200°C/400°F/Gas 6. Prick the base of the chilled tart case with a fork. Line with greaseproof paper and fill with baking beans. Bake for 30-35 minutes, or until crisp and pale golden brown. Remove the paper and beans.
- Prepare the Filling: Blend the bread into breadcrumbs and set aside. Heat golden syrup and butter in a pan over low to medium heat until melted. Allow to cool slightly. In a separate bowl, whisk the egg and cream. Add the syrup mixture and stir. Mix in breadcrumbs, lemon zest, and salt.
- Assemble and Bake: Pour the filling into the baked tart case. Return to the oven and bake for 40-45 minutes, or until the filling is dark golden brown. Allow to cool slightly for 15 minutes before serving.
- Serve: Serve warm with clotted cream or whipped cream.
Notes
- Chill the Dough: After mixing the sweet pastry dough, chill it in the fridge for a full 2 hours. This makes it easier to roll out and helps prevent it from shrinking during baking.
- Use Cold Ingredients: Make sure the butter is cold when you start making the pastry. This helps achieve a crisp and tender crust.
- Pre-Bake Thoroughly: Bake the tart case until it’s crisp and pale golden brown before adding the filling. This ensures the base stays firm and doesn’t become soggy from the filling.
- Let the Filling Cool Slightly: Allow the golden syrup and butter mixture to cool slightly before combining with the egg and cream. This prevents curdling and helps the filling set properly.
- Cool Before Serving: Let the tart cool for at least 15 minutes before serving. This helps the filling to set properly and makes slicing easier.
Delia Smith Treacle Tart