Category Archives: Treacle Tart

Making Treacle Tart

Harry Potter fans in the US may be surprised to know that this sugar pie has been around a whole lot longer than J.K. Rowling. As I discussed last week, it’s an ancient treat older than Dumbledore…even Hogwarts I’ll venture. A good treacle tart is sweet and lemony with just a hint of ginger spice. Served in a small slice — which is all anyone needs of something so sugary — it makes a soothing treat on a cold day.

Like most tarts it’s not the filling that takes the time, it’s the crust. To make this you’ll need one recipe savory tart crust (this tart is sweet enough) rolled and pre-baked for fifteen minutes with the foil and weights, ten without. You want it baked but not browned. You’ll have extra dough when you’re done. Freeze it and save it for another purpose.

Once the crust is ready it’s pretty much all down hill. Combine your filling ingredients save for the bread crumbs in a bowl. Some people like to add a few tablespoons of molasses for a darker color. In fact the whole thing can be made with a light molasses, just not blackstrap (stroop) which is inedible in pie form.


Sprinkle half the crumbs (or rolled oats) into the prepared crust.

Pour in the sweet stuff.

Then the last of the crumbs.

And bake for half an hour until it’s bubbling and risen in the center.

Done! I should add that you should check the crust after the first fifteen minutes. If it’s just the right color brown, curl some strips of aluminum foil over the exposed crust to stop it from getting any darker.

Allow the tart to cool for two hours. Serve to your favorite muggles. Oh, and with lightly whipped cream. That’s a must with a tart that’s this sweet.

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Treacle Tart Recipe

While we’re making candy in a crust, I think a little treacle tart is in order as well, don’t you? There are a lot of contemporary recipes that add things like cream and eggs, but as with the shoo-fly pie recipe below, I like the more traditional and/rustic version. You’ll need:

1 recipe savory tart crust
16 ounces (1 1/3 cups) golden syrup or light molasses
3 ounces (1 cup) fresh bread crumbs or (1/2 cup) rolled oats
zest of 1 lemon zest
2 tablespoons lemon juice
1/4 teaspoon ground ginger

Line the a 9-inch tart pan with the pastry (reserving the scraps) and let it rest in the refrigerator for 1 hour. Meanwhile preheat your oven to 375 degrees. Line the pastry with lightly oiled aluminum foil and fill it with pie weights. Be sure to leave enough extra foil to curve over the lip of the pan so as to protect the crust. After fifteen minutes gently remove the foils and the weights and bake the crust uncovered for ten more minutes, until there are no greasy-looking spots.

Turn the oven up to 400 degrees Fahrenheit. Combine the syrup, lemon zest, lemon juice and ginger. Sprinkle half the crumbs (or oats) on the bottom of the crust. Pour the filling over, then sprinkle on the rest of the crumbs (or oats). Bake for 30 minutes and serve hot or cold with whipped cream on the side if you desire.

Filed under:  Pastry, Treacle Tart | 2 Comments