Recipe
Lyle's Quick & Easy Treacle Tart Recipe
10
30 minutes
65-75 minutes
One of the best Lyle's Golden Syrup recipes. Bake a traditional British favourite with this easy treacle
tart recipe, made with Lyle’s Golden Syrup. Featuring a crisp shortcrust pastry
base and a rich, sticky-sweet filling, this comforting dessert is perfect for
Sunday lunch or afternoon tea. Serve warm with custard or cream for a truly
classic treat.
Ingredients
For the Pastry
- 295g Plain flour, sifted, plus extra for dusting
- 165g Unsalted Butter, chilled and cubed
- 1tbsp Cold Water
For the Treacle Filling
- 450g Lyle’s Golden Syrup
- 25g Unsalted Butter
- 1 Large Egg
- 3 tbsp Double Cream
- Zest of 2 Lemons
- 30g Breadcrumbs (or 80g for a more dense texture)
- Crème Fraiche
Directions
- In a blender, pulse the flour, butter and salt until the mixture resembles large crumbs. Add the water and blend in short increments until it comes together in a ball . Wrap with cling film and refrigerate for 20 minutes.
- Remove from the fridge. Cut off ⅓ of the pastry and set aside. On a floured surface, roll out the rest of the dough until 5cm thick.
- Line a 22cm (9”) x 3.5cm loose-bottomed tart tin with the pastry and trim the excess. Lightly prick the base using a fork and chill for 30 mins. Add the trimmed excess to the rest of the pastry you set aside previously.
- Preheat the oven to 190°C or 170° fan, 375°F and add some greaseproof baking paper on top of the pastry and fill with ceramic baking beans or rice.
- Blind bake the pastry for 15 mins.
- Remove the paper and beans and bake for a further 8-10 mins.
- Remove from the oven and let cool on a wired baking wrack.
- Reduce the oven temperature down to 180°C or 160° fan.
- Roll out the dough left behind and refrigerate for 20-30 mins.
- Over a low heat gently warm the Lyle’s Golden Syrup. Remove from the heat and add the butter, stir until melted. Let cool slightly.
- In a separate bowl, beat the egg and cream together using a fork. Then quickly beat the syrup into the mixture with lemon zest and breadcrumbs. Pour into the pastry case.
- Remove the rolled excess pastry from the fridge and cut into 10cm, each 1 cm wide and long enough to overhang the edges of the tart tin. This will make the lattice.
- Lay half of the strips horizontally across the tart, placing the longer ones in the center and shorter ones near the edges. Fold back every other horizontal strip to create a gap. Place a vertical strip of dough across the pie, perpendicular to the horizontal strips. Unfold the folded strips so they lie over the vertical strip, weaving it in.
- Repeat the process folding back alternating strips, laying a new vertical strip, and unfolding until the tart is fully covered in a lattice. Trim the edges for a neat finish.
- Bake on the middle shelf for 45-50 minutes until golden brown and set. (The filling will still be a bit wobbly, but it will firm up on cooling) Remove from the oven and leave to cool until warm before removing from the tin.
- Serve and enjoy!
FOR BAKING
Bake With Sugar & Syrup
