treacle tart

EASY Treacle Tart Recipe for Harry Potter Foodies -- What is treacle tart? Harry Potter fans know it's one of Harry's favorite desserts! This treacle tart is an easy take on this traditional British dessert.

Easy Treacle Tart Recipe

pie crust

Lyle's Golden Syrup

heavy cream

lemon, zested

T lemon juice

T butter, melted

bread crumbs

Preheat oven to 375 degrees. Press the pie...

Preheat oven to 375 degrees. Press the pie crust evenly into a 9-inch tart pan with removable bottom.

Combine Lyle's Golden Syrup, heavy cream, egg, lemon...

Combine Lyle's Golden Syrup, heavy cream, egg, lemon zest, lemon juice, butter, and bread crumbs in a medium bowl. Mix until thoroughly combined. Pour into pie crust.

Bake tart for 35 to 40 minutes or...

Bake tart for 35 to 40 minutes or until filling is golden brown and set. (Filling will wobble a little but will firm upon cooling.) Remove from oven and allow to cool until warm. Serve topped with homemade whipped cream, clotted cream, ice cream, or custard.

NOTE: The whipped cream topping in this coconut...

NOTE: The whipped cream topping in this coconut poke cake recipe is perfect on this treacle tart!

Great Britain&#039;s famous dessert featuring a buttery, flaky pastry crust with a sweet and gooey lemon-infused filling!

Traditional Treacle Tart

For the Shortcrust Pastry:

all-purpose flour

salt

unsalted butter (, chilled)

lard (, chilled)

water

For the Treacle Filling:

(450 g) golden syrup

Homemade Golden Syrup ((click the link for the recipe to make your own!))

lemon

(100 g) fresh white breadcrumbs

For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend.  Next add the cold butter and lard.  Pulse a few more times until the mixture resembles coarse crumbs.  Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won&#039;t be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)

Preheat the oven to 375 degrees F.Roll out the pastry dough.  I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy.  Roll the pastry dough out so that there&#039;s a little excess around all sides of the tart pan (it will shrink when baked).  You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.

For the treacle filling:  While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan.   Heat the syrup until hot and runny and then stir in the breadcrumbs.  Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.

Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard.  You can also serve it with ice cream.

James Martin gives the traditional treacle tart a Christmassy twist

Stem ginger & treacle tart

pack sweet shortcrust pastry

flour

golden syrup

breadcrumbs

½ tsp ground ginger

eggs

6-8 balls stem ginger

vanilla ice cream

Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.

Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.

When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.

A simple twist on the original traditional treacle tart recipe to spice this traditional favourite up just in time for Easter, the perfect way to use up those unwanted slices of bread or go all out and use Hot Cross Buns instead

Gluten Free Spiced Treacle Tart

plain flour

g caster sugar

g white vegetable fat (I use Trex

g sugar

lemon juice

To make the pastry weigh the flour, butter and fat into a large bowl, using a pastry cutter work the fat into the flour to make breadcrumbs

add your flaxseed egg: 1tbsp flaxseed, 1tsp psyllium husk powder (optional) and 3tbsp water.

Give the mix a stir and turn out onto the kitchen worksurface and bring the pastry together. Roll into a ball and pop into a Tupperware container and pop in the fridge whilst you set to work on the treacle tart filling.

Add the golden syrup and sugar to a large saucepan and heat gently until the sugar has dissolved.

Remove from the heat and add all the remaining filling ingredients and stir until all the breadcrumbs have been fully coated in the syrup mixture. Set aside and allow to cool to room temperature.

Now get your pastry out of the fridge and work it for a minute or two to prevent cracks. Roll into a large enough round to line a 8 inch loose based flan tin. Prick the bottom of the pastry shell with a fork to encourage an even bake

Pop the tin into the fridge while you set to work making pastry shapes of your choice to decorate - you should have a decent amount of pastry to do this.

Now the tart filling will have cooled enough to tip into the pastry shell. remove tin from fridge.

Tip the treacle tart mixture into the pastry case  and smooth to the edges with the back of a spoon, add your decorations if using them and pop into a preheated oven at 200°C | 180°C fan | 395°F | Gas 6 for 25-30 minutes or until a delicate golden brown.

Serve immediately with custard or cream or cool to enjoy later.

Gluten-free, Dairy-free, Soya-free, can be egg free, nut free, refined sugar free

Gluten Free Vegan Treacle Tart

200 g plain Free From Fairy gluten free flour blend

g margarine ((I use Trex))

g margarine

flax seeds (mixed

golden syrup (or coconut honey

bread

75 g ground almonds (or replace with more breadcrumbs if nut free)

apple

Make the flax egg by combining the ground flax seed with water and setting aside while you gather the other ingredients for the pastry

Add all the pastry ingredients, along with the flax egg into a food processor. Switch it on and process until it comes together into a dough. Add extra water or flour if required.

Press the pastry dough into your chosen dish. My dish is approx. 23cm or 9inches in diameter.

Bake the pastry case blind (ie line it with foil and add baking beans or dried rice) in a pre-heated oven at 200 degrees (180 fan) for 10 minutes. Remove the foil and beans and cook for a further 5-10 minutes until the pastry starts to colour.

In the meantime, combine all the ingredients for the filling in a large bowl.

Place the filling ingredients into the partly cooked pastry case and reduce the oven temperature to 180 degrees (160 degree fan).

Bake for a further 25-30 minutes until the treacle filling is set and the pastry is nice and crisp.

Enjoy with some dairy-free icecream or custard.

Harry Potter&#x27;s favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice.

Harry Potter's Treacle Tart

Pastry:

280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)

350 g/ 12.4 oz/ scant 3 cups all-purpose flour

sugar

ready-made pie crusts

Filling:

315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)

110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)

Use a kitchen scale to measure the ingredients.

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.

In the meantime place the flour, sugar, and...

In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.

Add the butter cubes and process shortly, about...

Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using.  The dough should just resemble breadcrumbs.

Sprinkle with 2 tablespoons of the very cold...

Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Form a ball, divide it into two discs,...

Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil.

Refrigerate for at least 2 hours or overnight.

Remove the crust from the bread, weigh the...

Remove the crust from the bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.

Zest and juice the lemon.

Place the golden syrup into a small saucepan...

Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.

Combine the syrup, breadcrumbs, lemon zest, and lemon...

Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.

My pie dish has a diameter of 23...

My pie dish has a diameter of 23 cm/ 9 inches, so I rolled the dough into a circle of about 26 cm/ 10 inches in diameter. It is loose-bottomed (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

On a lightly floured surface roll out the...

On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.

Place the rolled-out pastry sheet into your dish,...

Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.

Roll out the second disc of pastry into...

Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.

Cut the pastry into long strips for the...

Cut the pastry into long strips for the lattice topping.

If you want to decorate the treacle tart...

If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.

Pour the filling into the prepared pie dish...

Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.

Mix the egg and the water and brush...

Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the tart for 10 minutes at 200...

Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 180 degrees Celsius/ 350 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

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If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears

Gingery treacle tart

granulated sugar

lemons

pears

ginger

breadcrumb

Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.

In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.

Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.

Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.

Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve

IPA treacle tart

unsalted butter

icing sugar

honey

½ grapefruit, zest only

milliliters red IPA (we used Siren Liquid Mistress)

honeycomb

To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.

Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.

While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.

Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.

My traditional treacle tart recipe is made with a buttery crust and filled with a delicious lemony-sweet filling with golden syrup.

Traditional Treacle Tart Recipe

recipe pie crust

¼ cups (12½oz/354 grams) golden syrup

¼ cups (3¼oz/90 grams) fresh breadcrumbs ((preferably homemade))

egg ((room temperature))

Whipped cream ((for serving))

Preheat the oven to 375°F (190°C).

Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it.

Prick the bottom of the pastry with a fork, line with parchment and pie weights, and bake for 15 minutes.

After 15 minutes, remove the parchment and pie weights and bake the crust for another 5 minutes, until pale golden brown. (Learn more about ‘Blind Baking’ here)

While the pastry is cooking, make the filling: In a medium saucepan, over low heat, combine the golden syrup and lemon zest, and juice until the syrup is warm and runny.

Remove from the heat, stir in the breadcrumbs and let sit for 5 minutes.

Into the cooled breadcrumb mixture, whisk in the cream and egg.

Spread the filling evenly into the par-cooked crust, return to the oven and bake for 20-25 minutes, until the filling is golden brown.

Let cool for at least 20 minutes and serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.

Top 9 treacle tart recipes from across the web

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Easy Treacle Tart Recipe

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Stem ginger & treacle tart

Gluten Free Spiced Treacle Tart

Gluten Free Vegan Treacle Tart

Harry Potter's Treacle Tart

Gingery treacle tart

IPA treacle tart

Traditional Treacle Tart Recipe

Top 9 treacle tart recipes from across the web

The most viewed treacle tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Treacle Tart Recipe

Traditional Treacle Tart

Stem ginger & treacle tart

Gluten Free Spiced Treacle Tart

Gluten Free Vegan Treacle Tart

Harry Potter's Treacle Tart

Gingery treacle tart

IPA treacle tart

Traditional Treacle Tart Recipe

The most viewed treacle tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine