Treacle Tart

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This wonderful, rich and sweet tart is the epitome of comfort and somehow, after eating it, everything appears to be alright and good in the world again. It’s also great because it uses up old bread and doesn't take too much effort to make.


Preparation Time: 25 minutes (+ 40 minutes to make the pastry)
Cooking Time: 30 minutes
Serves: 10


  1. Make the sweet pastry.
  2. Heat the oven to 160°c.
  3. On a floured work surface, roll out the pastry to a thickness of about ½cm.
    the rolled out pastry
  4. Line a 20cm flan ring or flan tin with a detachable base with the pastry. Cut off the excess pastry but leave about a 1cm rim (this will help to counteract the pastry shrinking when it is cooked in the oven). Keep off cuts of pastry for later by wrapping them in a piece of cling-film/plsatic-wrap.
    the pastry moulded to the tin
  5. Scrunch up a piece of greaseproof paper and line the inside of the pastry, then fill the greaseproof paper with baking beans or rice, making sure they are into the corners, and put it into the oven for 20 minutes.
  6. While the pastry is baking, put the golden syrup and treacle into a pan over a medium-low heat and warm it for about 3 minutes, until they have become runny and easily pourable.
    the warming syrups
  7. Add all of the rest of the ingredients for the filling to the syrup and stir them in.
    the filling
  8. When the pastry has baked, remove it from the oven, take out the greaseproof paper containing the baking beans and allow it to rest until it is cool enough to handle.
    the baked pastry case
  9. Optionally, neaten the pastry crust by taking a sharp, serrated knife and trimming off the excess pastry until it is level with the rim of the flan ring or tin. Remove any crumbs from inside the pastry case and then pour in the filling mixture.
    the filled, neatened pastry case
  10. To make a lattice, roll out the raw pastry saved earlier and cut it into strips longer than the tart. Then lay the strips in a lattice pattern over the filled pastry case.
    making a lattice
  11. Using a pair of scissors, trim off the excess pastry hanging over the edge of the tart.
    the trimmed lattice
  12. Put the tart back into the oven for 10 minutes.
  13. Remove the tart from the oven and allow it to rest for 10 minutes before removing it from the flan ring or tin.
    the resting treacle tart
  14. Cut into portions and serve. A drop of double cream or a ball of icecream goes extremely well with this.
    a slice of the finished tart
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Useful Information

Can it be frozen? Yes, for up to 1 month.
Can it be prepared in advance? Yes, it can be finished up to 1 week in advance.
Will leftovers be nice? Yes, for up to 1 week.


- To lighten this dessert (visually as opposed to physically) just replace the black treacle with golden syrup.

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