- 1 1⁄2 cups cups flour
- 8 tbsp. unsalted butter, cubed and chilled
- 1⁄2 tsp. salt
- 1 cup Lyle’s golden syrup or molasses
- 6 tbsp. bread crumbs
- 3 tbsp. heavy cream
- 1 egg, lightly beaten
- Zest of 1 lemon
- ginger to taste
- Whipped cream, for serving
Treacle Tart Recipe
In the book 1000 Foods to Eat Before You Die, Mimi Sheraton suggests recipes from Mrs. Bridges’ Upstairs, Downstairs Cookery Book by Adrian Baily, and “Beyond Nose to Tail” by Fergus Henderson. We went with the Treacle Tart Recipe on saveur.com.
Lyle’s Golden Syrup
The central ingredient in this recipe is Lyle’s Golden Syrup, which tastes like the liquid version of a Werther’s Original. We found Lyle’s at the local Cost Plus World Market. I highly recommend using the Golden Syrup vs corn syrup.
The treacle tart recipe is fairly easy to make. The trickiest bit is making the crust, and even that isn’t too hard. We didn’t have a tart pan with a removable bottom on hand, many of the recipes showed the tarts made in a pie tin or a cake pan which is what we went with. It would have been prettier with the tart pan, but my favorite cover for that is to call it “rustic.”
Tarts in general are one of my favorite deserts and the treacle tart is really good. I thought it was similar to a pecan pie without the pecans. I really liked the lemon zest and ginger flavors, and I found the caramel flavor of Lyle’s Golden Syrup to be excellent.
I thought this had the potential to be cloyingly sweet, but it actually had a brighter flavor given the lemon zest. I was nervous that we wouldn’t have enough to serve our Easter crew, but this is a rich dish and you don’t need a large piece. This recipe went a long way and it seemed that it was enjoyed by just about everyone. I have said before I don’t love fruit with my desserts; I really like things in the caramel vein so this hit the spot. This would be a good addition to a holiday spread or for entertaining.
Will Kids Like It?
Yes, our kids and nephews loved this sweet treat even if they did go for the whipped cream first.