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Treacle Tart

In Butter, Cream, Dessert, Pies, Tarts, Crisps , Recipe
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Full slice - Blog 3547


How many of you out there watch the PBS - Masterpiece show Downton Abbey?




Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you.  Quintessentially British, and with a pedigree that goes WAY back, this is exactly the kind of dessert that the Crawley's would have eaten after an exhausting day spent lounging about the castle.  

I'm sorry that I didn't post this sooner as I was caught off-guard last night when the FINAL episode of season four aired....grrr.  Am I the only one a touch annoyed that there were only eight episodes in the season?  I for one am feeling more than a little jipped!  Sheesh......


With fork- Blog 3549


Of course you need not wait an entire year for the next season to air in order to make one of these sweet treats.  Pull out your apron, work up your best British accent, pretend that the Dowager Countess is popping by for tea and get busy.  You'll make our old friend Mrs. Patmore proud.

Cheers - Steve


Treacle Tart

by: Saveur Magazine - October 2012 Issue

(Print Friendly Version)



  • 1 1/2 cups all-purpose flour
  • 8 tablespoons unsalted butter, cubed and chilled
  • 1/2 teaspoon kosher salt
  • 1 cup Lyel's Golden Syrup (or molasses)
  • 6 tablespoons breadcrumbs
  • 3 tablespoons heavy cream
  • 1 egg, lightly beaten
  • zest of 1 lemon
  • whipped cream, for serving



  1. Place the flour, 6 tablespoons of the butter, and 1/4 teaspoon of the salt in a bowl; rub flour and butter together until pea-sized crumbles form.  Add 1/4 cup ice cold water; stir until dough forms.  Transfer to a work surface and form into a flat disc.  Wrap in plastic wrap and chill for 1 hour.  Meanwhile heat the syrup in a 2 quart saucepan over medium heat until loose.  Remove from the heat; stir in remaining butter and salt, bread crumbs, cream, egg, and zest.  Set filling aside.
  2. Heat oven to 375℉.  Use a rolling pin to roll the dough into an 11" circle; transfer to a 9" fluted tart pan with a removable bottom.  Trim excess dough; chill for 30 minutes.  Prick bottom with a fork; cover with a sheet of parchment paper.  Fill with dried beans; bake until crust is set, about 20 minutes.  Remove paper and beans; bake until light brown, about 10 minutes more.  Pour filling into the tart shell; bake until filling is just set, about 30 minutes.

Serves 8


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