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Hairy Bikers Treacle Tart

Hairy Bikers Treacle Tart - recipe card
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A classic British dessert featuring a buttery, crisp shortcrust pastry filled with a sweet, sticky golden syrup mixture enhanced by bright lemon zest and warm ginger. The tart bakes to a golden brown with a firm yet yielding texture, perfect served at room temperature with a dollop of clotted cream or custard.

Ingredients

Scale
  • For the Pastry:
  • 1 1/4 cups all-purpose flour, sifted
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • 2 tbsp ice water
  • 1/4 tsp fine sea salt
  • For the Filling:
  • 1 cup golden syrup (light treacle)
  • 1 1/2 cups fresh white breadcrumbs, finely ground
  • Zest of 1 lemon, finely grated
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp ground ginger (optional)

Instructions

  1. Prepare the pastry dough: In a food processor, combine the sifted flour, fine sea salt, and granulated sugar. Pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs, about 10-12 short pulses. This technique ensures a flaky pastry by keeping the butter cold and distributed in small pieces.
  2. Add wet ingredients to the dough: In a small bowl, lightly whisk the egg yolk with ice water. With the food processor running, slowly pour the egg mixture through the feed tube until the dough just begins to clump together. Stop immediately to avoid overmixing, which can make the pastry tough. If needed, add an extra teaspoon of ice water if the dough is too dry.
  3. Chill the pastry: Turn the dough out onto a clean surface and gently knead it into a smooth disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and firms up the butter, making the dough easier to roll without shrinking during baking.
  4. Preheat the oven and prepare the tart tin: While the dough chills, preheat your oven to 375°F / 190°C with a rack positioned in the center for even heat distribution. Lightly grease a 9-inch tart tin with a removable bottom to ensure easy release after baking.
  5. Roll out and line the tart tin: On a lightly floured surface, roll the chilled dough to a circle about 1/8-inch thick and 2 inches larger than the tin. Gently lift the dough using your rolling pin and drape it into the tin, pressing it into the corners and sides without stretching. Trim any excess dough with a knife.
  6. Blind bake the pastry: Prick the base of the pastry all over with a fork to prevent puffing. Line with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes until the edges are lightly set. Carefully remove the weights and parchment, then bake for another 5 minutes to dry out the base, preventing a soggy bottom.
  7. Prepare the filling: In a medium bowl, gently warm the golden syrup in the microwave for 15-20 seconds until it becomes pourable but not hot. Stir in the fresh breadcrumbs, lemon zest, lemon juice, and ground ginger until fully combined. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the syrup, which thickens the filling.
  8. Fill the tart shell: Pour the filling mixture into the pre-baked pastry shell, spreading it evenly with a spatula. Avoid overfilling to prevent spillage during baking. The filling should come just below the rim of the pastry for a neat appearance.
  9. Bake the tart: Place the filled tart in the oven and bake for 25-30 minutes. The tart is done when the filling is set with a slight wobble in the center and the pastry is golden brown. A toothpick inserted near the edge should come out clean, but the center will firm up as it cools.
  10. Cool and serve: Remove the tart from the oven and let it cool in the tin on a wire rack for 15 minutes. Then, carefully remove the outer ring and allow it to cool completely to room temperature, which sets the filling for clean slicing. Serve dusted with powdered sugar if desired.

Notes

Storage: Store leftover tart covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 1 month. Reheating: To refresh, place slices on a baking sheet and warm in a preheated 300°F / 150°C oven for 5-10 minutes until heated through. Avoid microwaving as it can make the pastry soggy.

Nutrition

Keywords: treacle tart, Hairy Bikers treacle tart, British dessert, golden syrup tart, lemon treacle tart, baked tart, shortcrust pastry, sweet pastry, holiday dessert, afternoon tea, sticky tart, traditional British pudding

Find it online: https://britishrecipes.uk/hairy-bikers-treacle-tart/