Hairy Bikers Treacle Tart

Every time I make treacle tart, I’m right back in my nan’s kitchen — flour dust in the air, kettle whistling, and that unmistakable syrupy scent drifting out the oven. We didn’t call it “Hairy Bikers Treacle Tart” back then — it was just “the tart.” Golden, sticky, and sharp with lemon. The kind of pudding that sticks to your ribs and your memory.

This classic British dessert is as comforting as a Sunday roast and twice as cheeky. The Hairy Bikers’ take is faithful and rich — a perfect blend of buttery shortcrust pastry, golden syrup, zesty lemon, and crunchy breadcrumbs. And the best part? It’s much easier than it looks, so whether it’s your first go or your fiftieth, it’s well worth rolling up your sleeves for.

Ingredients List

• 250g plain flour — forms the base of the shortcrust. Sift it for a finer texture.
• 130g cold butter, cubed — keeps the pastry flaky and rich.
• 400g golden syrup — the heart and soul of treacle tart. Lyle’s is the classic.
• 150g fresh white breadcrumbs — gives the filling its body and crunch. I often blitz a couple of stale rolls.
• 2 lemons, zest and juice — cuts through the sweetness with a fresh zing.
• 1 free-range egg, beaten — for sealing and glazing the pastry.
• A few tablespoons of cold water — just enough to bring the pastry together.

How To Make It (Instructions)

1. Start with the pastry: In a big mixing bowl, rub the cold butter into the flour using your fingertips until it looks like fine breadcrumbs. No need to overthink it — rustic is good.
2. Bring it together: Add cold water a spoon at a time and mix until a firm dough forms. Wrap it up and let it chill in the fridge for 20 minutes.
3. Preheat your oven to 200°C (180°C fan) / Gas 6. Pop a baking sheet in to heat up — helps get that crisp bottom.
4. Grease a fluted tart tin (about 18cm) with butter.
5. Roll out most of the pastry on a floured surface until it’s about 3mm thick. Gently line the tin, press it in, and prick the base with a fork.
6. Set aside 150g of dough for the lattice top and roll it between cling film. Egg wash it and chill again.
7. Make the filling: In a saucepan, gently warm the golden syrup until loosened — don’t boil it. Stir in the breadcrumbs, lemon zest, and juice. Adjust the lemon to taste — my husband likes it sharp, I like it mellow.
8. Pour the filling into the pastry shell and smooth the surface.
9. Cut the chilled dough into strips, about 1cm wide. Weave into a lattice over the filling. Let them hang over, then trim once laid.
10. Egg wash the edges, press them down, and pop the tart (on the hot tray!) into the oven. Bake for 10 minutes.
11. Reduce the oven to 180°C (160°C fan) / Gas 4 and bake for another 25–30 minutes, until golden and set. If the top starts catching, cover it loosely with foil.
12. Let it cool slightly — though if you’re anything like me, you’ll be blowing on the first slice before it’s cool enough to eat.

Common Mistakes

Why is my pastry tough?
You might’ve overmixed or added too much water. Cold butter and gentle handling are key.

Why is my filling runny?
You didn’t add enough breadcrumbs. Been there. Next time, sprinkle in a bit more until it’s thick but spreadable.

Why does my tart taste too lemony?
You’ve used large lemons or extra zest. Halve the juice next time — citrus can easily take over.

Why did my lattice collapse?
Probably too warm. Chill it on cling film first — it’s much easier to handle.

Storage and Reheating Tips

• Room Temp: Covered in foil, it keeps fine for a day on the counter.
• Fridge: Wrap well and store for up to 4 days.
• Freezer: Freeze the whole tart or slices. Wrap tightly. Lasts 2–3 months.

Reheating:

• Oven: Best method. 180°C for 10–15 mins.
• Microwave: 20–30 seconds per slice. Watch the pastry — it can go soggy.
• Air fryer: Yep, 160°C for 5–6 minutes. Brilliantly crisp edges.

What To Serve With It

• Custard: Classic. Silky, warm, and wraps around the tart like a hug.
• Vanilla ice cream: That hot-cold combo is unbeatable.
• Strong black tea: Cuts through the sweetness and makes you feel proper British.

FAQ Section

Can I make treacle tart gluten-free?
Yes! Use gluten-free flour for the pastry and GF breadcrumbs. Texture might be slightly different, but still delicious.

Can I use ready-made pastry?
Absolutely. Shortcrust pastry from the shop works just fine in a pinch.

Can I use honey or maple syrup instead of golden syrup?
Not really — golden syrup has a unique flavour and consistency. Honey’s too floral, and maple’s too thin.

Is treacle tart the same as treacle sponge?
Nope! Treacle tart is a baked pastry dessert; treacle sponge is a steamed pudding. Both rich, but very different beasts.

Try More Recipe:

• Hairy Bikers Rhubarb Crumble
• Hairy Bikers Onion Bhaji Recipe
• Hairy Bikers Anglesey Eggs