This easy and delicious Hairy Bikers Treacle Tart is a perfect British dessert for any occasion. With a buttery, crisp pastry and a sweet, golden syrup filling, it’s simple to make and always a crowd-pleaser. Serve it warm with clotted cream for an extra treat!
Ingredients Needed
For the Pastry
- 225g plain flour, plus extra for dusting
- 110g butter, chilled, diced
- 1 medium free-range egg, lightly beaten
For the Filling
- 450g golden syrup
- 85g fresh breadcrumbs
- Generous pinch of ground ginger
- 1 lemon (zest finely grated and 2 tbsp of juice)
To Serve
- Clotted cream or double cream
How To Make Treacle Tart Recipe
- Make the Pastry: In a bowl, rub the chilled butter into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the beaten egg and mix it in with a knife. Knead the mixture on a lightly floured surface until smooth.
- Line the Tart Tin: Roll out the dough and use it to line a 23cm (9in) loose-bottomed tart tin. Prick the base all over with a fork and place it in the fridge to rest for about 30 minutes.
- Blind Bake the Pastry: Preheat your oven to 190°C (375°F) or Gas Mark 5. Line the pastry with parchment paper and weigh it down with rice or ceramic baking beans. Bake for 10-15 minutes, then remove the paper and beans. Return the pastry case to the oven and bake for a few more minutes until light golden-brown.
- Prepare the Filling: Mix the golden syrup, breadcrumbs, ground ginger, lemon zest, and lemon juice together in a bowl. Pour the mixture into the pre-baked pastry case.
- Bake the Tart: Return the tart to the oven and bake for about 30 minutes, or until the filling is set and slightly golden.
- Serve: Serve the treacle tart hot or cold with clotted cream or double cream.
Recipe Tips
- Chill the Butter for the Pastry: Cold butter makes the pastry crispy. Ensure the butter is chilled before using it in the dough. This will help achieve a light and flaky texture.
- Don’t Skip Blind Baking: Blind baking is important to prevent the pastry from becoming soggy. Make sure to bake the pastry case with parchment paper and weights to keep it crisp.
- Let the Pastry Rest: After lining the tart tin with pastry, rest it in the fridge for at least 30 minutes. This helps the dough firm up and prevents it from shrinking when baked.
- Use Fresh Breadcrumbs: Fresh breadcrumbs work better than dried for the filling. They create a smoother texture and absorb the syrup without becoming too soggy.
- Bake Until Golden: The tart should be golden-brown and the filling set. Keep an eye on it during the final baking stage to ensure it’s not undercooked or too runny.
How To Store Leftovers
- Refrigerate: Wrap leftovers treacle tart tightly or place it in an airtight container. Keep in the fridge for 3 to 4 days.
- Freeze: Wrap leftovers treacle tart in cling film and foil, then freeze for up to 3 months. Thaw it in the fridge overnight before serving.
Nutrition Fact
Serving Size: 1 slice (approximately 100g)
- Calories: 369
- Total Fat: 12g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 60g
- Dietary Fiber: 1g
- Protein: 4g
More Recipes:
Hairy Bikers Treacle Tart
Description
This easy and delicious Hairy Bikers Treacle Tart is a perfect British dessert for any occasion. With a buttery, crisp pastry and a sweet, golden syrup filling, it’s simple to make and always a crowd-pleaser. Serve it warm with clotted cream for an extra treat!
Ingredients
For the Pastry
For the Filling
To Serve
Instructions
- Make the Pastry: In a bowl, rub the chilled butter into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the beaten egg and mix it in with a knife. Knead the mixture on a lightly floured surface until smooth.
- Line the Tart Tin: Roll out the dough and use it to line a 23cm (9in) loose-bottomed tart tin. Prick the base all over with a fork and place it in the fridge to rest for about 30 minutes.
- Blind Bake the Pastry: Preheat your oven to 190°C (375°F) or Gas Mark 5. Line the pastry with parchment paper and weigh it down with rice or ceramic baking beans. Bake for 10-15 minutes, then remove the paper and beans. Return the pastry case to the oven and bake for a few more minutes until light golden-brown.
- Prepare the Filling: Mix the golden syrup, breadcrumbs, ground ginger, lemon zest, and lemon juice together in a bowl. Pour the mixture into the pre-baked pastry case.
- Bake the Tart: Return the tart to the oven and bake for about 30 minutes, or until the filling is set and slightly golden.
- Serve: Serve the treacle tart hot or cold with clotted cream or double cream.
Notes
- Chill the Butter for the Pastry: Cold butter makes the pastry crispy. Ensure the butter is chilled before using it in the dough. This will help achieve a light and flaky texture.
- Don’t Skip Blind Baking: Blind baking is important to prevent the pastry from becoming soggy. Make sure to bake the pastry case with parchment paper and weights to keep it crisp.
- Let the Pastry Rest: After lining the tart tin with pastry, rest it in the fridge for at least 30 minutes. This helps the dough firm up and prevents it from shrinking when baked.
- Use Fresh Breadcrumbs: Fresh breadcrumbs work better than dried for the filling. They create a smoother texture and absorb the syrup without becoming too soggy.
- Bake Until Golden: The tart should be golden-brown and the filling set. Keep an eye on it during the final baking stage to ensure it’s not undercooked or too runny.
Hairy Bikers Treacle Tart