Treacle Tart

Treacle Tart

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Course Dessert
Cuisine Irish
Servings 6


  • 300 g short crust Pastry
  • 225 g fine white breadcrumbs
  • 1 orange Zest and juice of
  • 454 g honey or Golden syrup
  • 2 tbsp. treacle optional
  • ½ tsp ground ginger
  • icing sugar to dust


  • Preheat the oven to 180C/350F/Gas Mark 4
  • Grease a 8- 10inch tart tin. Roll the pastry on a floured dusted surface to about 2 -3 mm thick and line the tart tin. Ensure the pastry is fitted to the case, then trim any excess pastry. Return to the fridge for a further 10 minutes.
  • In the meantime, over a low heat gently melt the golden syrup, treacle in a medium sauce pan until just softened.
  • Add in the lemon zest, ginger and fine white breadcrumbs.
  • Pour the mixture into the chilled pastry case and bake for 30-35 minutes until just set and soft to the touch. Remove from the oven and dust generously with icing sugar.
  • Serve warm with cream.
Keyword afternoon tea, baked dessert, bread, irish, Kevin Dundon, tart, treacle
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