Treacle tart is a delicious and tasty teatime treat.  Quick and easy to make and always a family favourite

Ingredients - For the pastry

175g plain flour
100g cold butter cut into small pieces
25g icing sugar
1 free-range egg yolk
1 tbsp cold water

For the filling

400g golden syrup
150g fine fresh white breadcrumbs
2 lemons, zest and juice


  • Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up.
  • Grease 4 individual Wilton loose-bottomed fluted tart/quiche tins with butter.
  • For the pastry, place the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs.
  • Next, add the egg yolk and water. Pulse again until the mixture comes together into one big clump.
  • Knead the pastry for just two or three times to make it smooth. At this point I wrapped the pastry in some Clingfilm and chilled for 15 minutes
  • Roll the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
  • Prick the base with a fork, to stop the base rising up during baking.
  • To make the filling, heat the syrup gently in a large pan but do not boil.
  • Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
  • Pour the syrup mixture into the lined tin and level the surface.
  • Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C
  • Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
  • Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.
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