This easy Mary Berry Treacle Tart recipe is a classic British dessert that’s both sweet and comforting. With a crisp shortcrust pastry and a rich, golden syrup filling, it’s perfect for any occasion. Simple to make and full of flavour, this tart can be enjoyed warm or chilled, offering a delightful treat for all!
This Treacle Tart Recipe Is From Classic Cookbook by Mary Berry
Ingredients Needed
For the Filling:
- 500g golden syrup
- Juice and finely grated zest of 1 large lemon
- 175g white breadcrumbs (preferably from a few days old loaf)
For the Shortcrust Pastry:
- 175g plain flour, plus extra for dusting
- 75g cold butter, cubed, plus extra for greasing
- 2 tbsp icing sugar
- 1 egg, beaten
How To Make Treacle Tart Recipe
- Prepare the Tart Tin: Grease a 20cm (8in) round, loose-bottomed, fluted tart tin with butter.
- Make the Pastry: In a food processor, combine the flour, butter, and icing sugar, then pulse until it resembles breadcrumbs. Add the beaten egg and pulse again until the dough forms a ball. Alternatively, rub the butter into the dry ingredients with your fingertips in a bowl, then add the egg and mix until combined.
- Roll and Line the Tin: Roll the pastry on a floured surface to the thickness of a £1 coin, slightly larger than the tart tin. Line the tin with the pastry, pressing it into the edges. Trim off any excess and chill the pastry case in the fridge for 30 minutes.
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6.
- Blind Bake the Pastry: Prick the base of the chilled pastry case with a fork, then line it with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, and bake for a further 5 minutes until the pastry is golden and crisp.
- Prepare the Filling: Reduce the oven temperature to 180°C/160°C fan/Gas 4. Gently warm the golden syrup in a saucepan until it becomes runny. Stir in the lemon juice, zest, and breadcrumbs, then leave to stand for 5 minutes.
- Fill the Tart: Pour the filling into the pre-baked tart shell and level the top with a spoon.
- Bake the Tart: Bake in the oven for 30–40 minutes, until the tart is pale golden and set, with a slight softness in the centre. Allow the tart to cool slightly before serving.
Recipe Tips
- Chill the Pastry Before Baking: Make sure to chill the pastry for 30 minutes before baking. This helps it keep its shape and prevents shrinking during baking.
- Bake the Pastry Blind: Don’t skip the blind-baking step! Lining the pastry with baking paper and beans ensures a crisp base and prevents the pastry from puffing up.
- Use Fresh Breadcrumbs: Use breadcrumbs made from a loaf a few days old for a better texture and flavour in the filling.
- Watch the Tart While Baking: If the tart starts to brown too quickly, turn it around in the oven or cover the edges with foil to stop it from burning.
- Let It Cool Before Serving: Allow the tart to cool slightly before serving. This helps the filling set properly and makes it easier to slice.
How To Store Leftovers
- Refrigerate: Store leftover treacle tart in an airtight container in the fridge for up to 3 days.
- Freeze: Wrapping leftover treacle tart in cling film and foil or using a freezer-safe container. It can be frozen for up to 1 month. Thaw it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 60g)
- Calories: 224 kcal
- Total Fat: 5.2g
- Saturated Fat: 2.8g
- Cholesterol: 15mg
- Sodium: 50mg
- Potassium: 50mg
- Total Carbohydrate: 41.7g
- Dietary Fiber: 0.5g
- Sugars: 35g
- Protein: 2.2g
Try More Mary Berry Recipes:
Mary Berry Treacle Tart Recipe
Description
This easy Mary Berry Treacle Tart recipe is a classic British dessert that’s both sweet and comforting. With a crisp shortcrust pastry and a rich, golden syrup filling, it’s perfect for any occasion. Simple to make and full of flavour, this tart can be enjoyed warm or chilled, offering a delightful treat for all!
Ingredients
For the Filling:
For the Shortcrust Pastry:
Instructions
- Prepare the Tart Tin: Grease a 20cm (8in) round, loose-bottomed, fluted tart tin with butter.
- Make the Pastry: In a food processor, combine the flour, butter, and icing sugar, then pulse until it resembles breadcrumbs. Add the beaten egg and pulse again until the dough forms a ball. Alternatively, rub the butter into the dry ingredients with your fingertips in a bowl, then add the egg and mix until combined.
- Roll and Line the Tin: Roll the pastry on a floured surface to the thickness of a £1 coin, slightly larger than the tart tin. Line the tin with the pastry, pressing it into the edges. Trim off any excess and chill the pastry case in the fridge for 30 minutes.
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6.
- Blind Bake the Pastry: Prick the base of the chilled pastry case with a fork, then line it with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, and bake for a further 5 minutes until the pastry is golden and crisp.
- Prepare the Filling: Reduce the oven temperature to 180°C/160°C fan/Gas 4. Gently warm the golden syrup in a saucepan until it becomes runny. Stir in the lemon juice, zest, and breadcrumbs, then leave to stand for 5 minutes.
- Fill the Tart: Pour the filling into the pre-baked tart shell and level the top with a spoon.
- Bake the Tart: Bake in the oven for 30–40 minutes, until the tart is pale golden and set, with a slight softness in the centre. Allow the tart to cool slightly before serving.
Notes
- Chill the Pastry Before Baking: Make sure to chill the pastry for 30 minutes before baking. This helps it keep its shape and prevents shrinking during baking.
- Bake the Pastry Blind: Don’t skip the blind-baking step! Lining the pastry with baking paper and beans ensures a crisp base and prevents the pastry from puffing up.
- Use Fresh Breadcrumbs: Use breadcrumbs made from a loaf a few days old for a better texture and flavour in the filling.
- Watch the Tart While Baking: If the tart starts to brown too quickly, turn it around in the oven or cover the edges with foil to stop it from burning.
- Let It Cool Before Serving: Allow the tart to cool slightly before serving. This helps the filling set properly and makes it easier to slice.
Mary Berry Treacle Tart Recipe