Treacle tart is a traditional English dessert known for its rich, sweet flavour.
Treacle tart emerged in the late 19th century in England. The tart became popular due to the widespread availability of treacle, a byproduct of the sugar refining process. Golden syrup, a type of light treacle, is commonly used in this dessert.
The classic recipe for treacle tart includes golden syrup, lemon zest, and fresh bread crumbs. The lemon zest adds a citrusy counterpoint to the sweetness of the syrup. Some variations may include other ingredients like ginger or cream, but the basic components remain the same.
While the traditional recipe remains popular, modern variations of treacle tart can be found. These might include additions like almonds, chocolate, or different types of citrus to add complexity to the flavour.
The tart typically consists of a shortcrust pastry base filled with golden syrup, lemon zest, and breadcrumbs. The filling is baked until set, resulting in a sticky, sweet, and slightly chewy texture.

Treacle tart continues to be a beloved dessert in England, enjoyed for its rich history and delicious taste. It’s a testament to the simplicity and enduring appeal of traditional British baking.

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

For the Pastry:
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt

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I use a HYSapientia 24L Air fryer oven
@HYSapientia

I used a 9-inch bottomless baking tart tin. I lined it with baking paper on the bottom, making it easy to remove the tart.


For the Filling:

- 400g (14 oz) golden syrup (such as Lyle's)
- 2 tbsp Treacle or black molasses
- 50g Butter
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 beaten egg
- 3 tbsp milk or cream
- Pinch of salt
- 150g (5 oz) fresh white breadcrumbs
- Optional: a pinch of ground ginger


Baking the tart – 150C – 300F 20 ins
Air fryer 140C - 280F 20 mins

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