BritishDessert
Treacle Tart
This is a classic British treacle tart, featuring a buttery shortcrust pastry filled with a sweet, sticky mix of golden syrup and breadcrumbs, brightened with lemon zest. The pastry needs a little time to chill, and the filling comes together quickly on the stovetop. A woven lattice top gives it that traditional look, and it bakes up golden brown and firm. Serve it warm or at room temperature.
1h 24mServes 4
Method
15 steps · 1h 24m total
- 01
Make the Pastry
To start, make the shortcrust pastry. Measure the flour into a large bowl and rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. (A food processor works well here, too.) Add about three tablespoons of cold water and mix until a firm dough forms. Wrap it in cling film and chill in the fridge for about 20 minutes. - 02
Prepare the Tin
