Treacle Tart

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is not the sickly variety you buy in boxes, but a real home-made treacle tart that has a hint of lemon to counteract the sweetness of the syrup.


  • 12 oz (350 g) shortcrust pastry
  • 9 tablespoons golden syrup
  • 9 heaped tablespoons fresh white breadcrumbs
  • Grated rind and juice 1 lemon
  • 1 teaspoon ground ginger
  • Egg wash (1 egg beaten with 1 teaspoon water)


Roll out two thirds of the pastry and use to line a 10 in. (25 cm) pie plate or flan tin.

Warm the syrup over a gentle heat and add the breadcrumbs, grated lemon rind and 1 tablespoon of the juice, and the ginger. Pour into the pastry case.

Roll out the remaining pastry and cut into strips; use these to create a lattice design on the top of the tart. Decorate the sides of the plate with a fork, being sure to press the ends of the lattice well in. Brush the pastry with the egg wash and bake in the oven at gas mark 5, 375°F (190°C), for 25 to 30 minutes until the pastry is crisp and golden.

Serve with plenty of clotted cream or ice cream.