Treacle Tart


This Treacle Tart is a lovely treat! Serve with whipped cream for a special occasion. Thanks again to Jane Richardson, dietitian at Salford Royal for adapting this recipe and taking the time to prepare and photograph the dish.

Treacle TartIngredients

For the pastry

This recipe reduces the saturated fat in the pie, making it a better heart healthy option. Making this pastry with oil also makes it suitable for vegetarians and vegans. Shop bought pastry, or standard pastry with lard or butter can be used.

  • 250g sieved plain flour
  • 150ml rapeseed or vegetable oil (olive oil has a strong flavor and is not recommended for sweet dishes)

For the filling

  • 400g Golden syrup
  • 150g Fresh white breadcrumbs
  • Juice of 2 lemons
  • Zest of 2 lemons (optional)


Preheat oven to 200 °C.

Grease and line (with greaseproof paper) a 25cm round tin (a cake tin will do).

In a large bowl, mix the flour and oil until a dough forms. Cover in cling film and put in the fridge for  at least 30 minutes.

Put the dough in the centre of the tin and press it into the tin until it covers the base and sides. Prick the base with a fork to stop it from rising.

Heat the golden syrup and lemon juice and zest in a pan until the syrup melts and becomes thin. Add the breadcrumbs and stir until combined.

Pour the filling into the pastry lined tin. Bake for 10 minutes, then reduce the heat to 180 °C and bake for another 25 – 30 minutes.

Cool in the tin.

If to be served with cream, pour the cream into a bowl and whip with an electric whisk until stiff.

Cut the tart into slices, serve and enjoy.

Pastry recipe adapted from:

Treacle tart recipe adapted from

Skip to toolbar