Creating a classic treacle tart brings me immense joy, especially when I can share a recipe that’s both simple and delicious. This particular treacle tart is a favorite of mine, as it perfectly marries the tanginess of lemon with the richness of golden syrup, all encased in a flaky, buttery crust. What makes it even more wonderful is its convenience; using shop-bought sweet shortcrust pastry saves time without sacrificing taste, and the fact that you can make it in advance and freeze it means it’s always ready for unexpected guests or a sudden craving.
What is treacle tart made of?
Treacle tart is made of a few simple ingredients. It has a sweet filling that uses golden syrup, breadcrumbs, and lemon juice. This mix goes into a pastry shell. Some recipes add cream or eggs to make the filling richer. The tart is known for its sticky, sweet filling and crisp pastry. Lemon adds a nice zestiness, balancing the sweetness. It’s a classic British dessert, loved for its simplicity and delicious taste. Serve it warm with cream or ice cream on top.
How To Make Delia Treacle Tart Recipe Overview
This treacle tart recipe is designed to serve around 8 to 10 people, making it ideal for gatherings or a family dessert. The preparation time is minimal, especially with the pastry shortcut, and you’ll need about 10 minutes to prep and around 30-35 minutes to bake. The end result is a beautifully golden tart, with a filling that’s both sticky and sweet, offset by the zestiness of lemon, providing a delightful contrast that elevates the whole dessert.
Ingredients:
For the filling:
- Day-old white breadcrumbs: 210g
- Extra-thick double cream or vanilla ice cream (for serving): To taste
- Lemon (unwaxed, for zest and juice): 1, plus 2 tbsp juice
- Free-range eggs (lightly beaten): 2 medium
- Double cream: 3.5 tbsp
- Golden syrup: 870g
For the pastry case (if making from scratch):
- Plain flour: 270g
- Unsalted butter (chilled and cut into pieces): 78g
- Salt: ½ tsp
- Lard (chilled and cut into pieces): 78g
- Cold water: 2-2.5 tbsp
Instructions:
- Prepare the Pastry: Mix the flour and salt in a large bowl if you are preparing your own pastry. Combine the butter and lard with the flour by rubbing them together with your fingertips until the mixture looks like breadcrumbs. Gradually incorporate the cold water into the dough until it forms a cohesive mixture. Refrigerate for a minimum of 15 minutes. Alternatively, flatten your store-bought sweet short crust pastry on a surface dusted with flour and place it in a 9-inch tart form. Preheat the oven to 190°C (375°F).
- Make the Filling: In a large bowl, combine the breadcrumbs, lemon zest, and lemon juice. Warm the golden syrup in a saucepan over low heat until fluid, then pour it over the breadcrumb mixture. Add the beaten eggs and double cream, and mix well.
- Assemble the Tart: Pour the filling into the prepared pastry case. Bake for 30-35 minutes or until the filling is set and the pastry is golden brown.
- Serve: Allow the tart to cool slightly before serving. This tart is best enjoyed warm, with a dollop of extra-thick double cream or a scoop of vanilla ice cream.
Nutritional Value Per Serving:
Calories: 550-650 kcal
Fat: 20-25g
Saturated Fat: Approx. 12g
Carbohydrates: 90-100g
Sugars: 60-70g
Protein: 4-6g
Fiber: 1-2g
Sodium: 200-300mg
Cholesterol: 50-70mg
Vitamins and Minerals: Small amounts of calcium, iron, vitamin A, and vitamin C.
Also Read: Delia Smith Bread Sauce Recipe
FAQs:
Can I make this tart gluten-free?
Yes, making this tart gluten-free is quite easy. Just swap the regular flour for a gluten-free blend when you make or buy the pastry. Make sure your breadcrumbs are from a gluten-free loaf too. These simple changes won’t affect the taste. You’ll still enjoy the same delicious, lemony treacle tart, but without the gluten. This way, everyone can indulge in this sweet treat, regardless of their dietary restrictions. Remember to check all your ingredients to ensure they’re gluten-free.
How long can I freeze the tart for?
You can freeze the tart for up to 3 months. Make sure it’s wrapped well. Use cling film or aluminum foil to cover it tightly. This keeps it safe from freezer burn and keeps the flavors intact. When you’re ready to eat it, thaw it in the fridge overnight. Before serving, you might want to warm it up a bit. Just put it in the oven for a few minutes. This will bring back its fresh-baked taste and texture.
Can I use honey instead of golden syrup?
Yes, you can use honey instead of golden syrup. Honey will change the flavor a bit. It’s sweeter and has a different taste. But it still makes the tart delicious. Just use the same amount of honey as you would golden syrup. Remember, honey is thicker and sweeter. So, the tart might taste a bit different than usual. But many people like this twist. It gives the tart a new, interesting flavor. Try it and see how it turns out!
Is it possible to make this tart vegan?
Yes, making this tart vegan is totally doable. Swap the eggs for a flaxseed mixture. Use dairy-free cream instead of regular cream. For the pastry, find a vegan version or make your own with vegan butter. There are lots of plant-based options for these ingredients. Check labels to be sure they’re vegan. This way, you can still enjoy a delicious treacle tart, but it’s completely plant-based. Everyone can dig in, no matter their diet. It’s a great way to keep the tart inclusive and tasty.
How do I store leftovers?
To store leftover tart, wrap it up or put it in an airtight container. This keeps it fresh. Place it in the fridge. It will stay good for up to 3 days. When you want to eat it again, you can warm it up in the oven or microwave. This makes it taste like it was just baked. Remember, keeping it covered stops it from drying out or picking up other flavors from the fridge. Enjoy your tart as if it was made today!
Conclusion:
While this treacle tart is a delicious treat, it’s rich in calories, fats, and sugars, making it best enjoyed in moderation. Accompanying it with a light salad or fresh fruit can help balance the meal. For those watching their sugar intake or with dietary restrictions, consider adjusting the recipe with lower-calorie or sugar-free substitutes where possible.
I’m Rosie, the creator of CookWithRosie, where I share my favourite recipes that excite everyday cooking. I love experimenting with flavours and creating dishes that are easy, tasty, and fun for everyone to try at home.
