This Marry Berry Pecan and Treacle Tart is a crisp and sticky recipe, which includes golden syrup and pecan nuts. It’s a classic, foolproof dessert, ready in about 1 hour and 10 minutes.
Marry Berry Pecan and Treacle Tart Ingredients
For the filling:
- 500g (1lb 2oz) golden syrup
- Zest and juice of 1 large lemon
- 175g (6oz) white breadcrumbs (from a slightly stale loaf)
- 55g (2oz) pecan nuts
For the pastry:
- 175g (6oz) plain flour
- 75g (3oz) butter, cubed
- 2 tbsp icing sugar
- 1 egg, beaten
How To Make Marry Berry Pecan and Treacle Tart
- Prepare the pastry dough: Add flour, butter, and icing sugar to a food processor and pulse until crumbly. Add egg and pulse until dough forms.
- Roll and chill the dough: Roll dough on a floured surface to fit a 20cm tart tin. Line the tin, prick base, and chill for 30 minutes.
- Blind bake the pastry: Preheat oven to 200°C/180°C Fan. Cover pastry with baking paper and beans, bake for 15 mins. Remove beans and bake another 5 mins until golden.
- Warm the syrup mixture: Lower oven to 180°C/160°C Fan. Gently heat syrup until runny, stir in lemon zest, juice, and breadcrumbs. Let sit for 5 mins.
- Assemble and bake: Pour syrup mixture into baked pastry case, top with pecans, and bake for 25–30 minutes until set.
Recipe Tips
- What breadcrumbs work best?
Use white bread that is a few days old for the best texture. - Can I make this ahead?
Yes, it can be baked a day ahead and reheated gently before serving. - Why chill the pastry before baking?
Chilling helps prevent shrinking and improves the texture. - Do I need to toast the pecans first?
No, they will toast slightly during baking, giving a rich flavor.
What To Serve With Pecan and Treacle Tart
This sticky tart pairs perfectly with:
- Clotted cream or whipped cream
- Vanilla custard
- A scoop of vanilla ice cream
- Hot tea or coffee
How To Store Pecan and Treacle Tart
Refrigerate:
Cover and refrigerate for up to 3 days. Reheat gently in the oven before serving.
Freeze:
Wrap the fully baked tart well and freeze for up to 1 month. Thaw in the fridge and reheat in a warm oven.
Pecan and Treacle Tart Nutrition Facts
- Calories: ~420 per serving
- Fat: 18g
- Carbohydrates: 62g
- Protein: 5g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use store-bought pastry instead?
Yes, ready-made shortcrust pastry can be used for convenience.
Why is my tart filling too runny?
Be sure to let the syrup mixture rest before baking so the breadcrumbs absorb properly.
Can I substitute the pecans?
Yes, walnuts or chopped almonds can be used in place of pecans.
Do I have to bake it blind?
Yes, blind baking is essential to avoid a soggy bottom.
Marry Berry Pecan and Treacle Tart
Description
A sticky, sweet tart with a crisp shortcrust pastry and golden syrup pecan filling.
Ingredients
Instructions
- Pulse flour, butter, icing sugar in processor; add egg until dough forms.
- Roll and line a 20cm tart tin, prick base, and chill 30 mins.
- Blind bake with paper and beans at 200°C for 15 mins; remove beans and bake 5 more mins.
- Lower oven to 180°C. Warm syrup gently; stir in zest, juice, breadcrumbs. Rest 5 mins.
- Pour filling into baked shell, top with pecans, bake 25–30 mins until set.
Notes
- Use day-old bread for the best breadcrumb texture.
- Chilling the dough prevents shrinking.
- Let the syrup soak the breadcrumbs to avoid a runny filling.
- Can be made a day ahead and gently reheated.