Bonfire Night Treacle Tart recipe


For the Pastry:


  • 250g of plain flour.
  • 130g of butter.
  • 2 egg yolks.


  • Preheat your oven to 200 degrees.
  • Line your 22 inch fluted loose bottomed tin with butter ready for the pastry.
  • Mix flour and butter in a large mixing bowl with your fingers until breadcrumbs.
  • Add 3 tablespoons of cold water and mix to a fine dough.
  • Wrap in cling film and chill in fridge for 20 minutes.
  • Roll out pastry thinly on a lightly floured flat surface and then add to the pre-buttered tin.
  • Then when the tin is lined, lightly pierce the base of pastry to prevent from rising up during cooking.
  • Cook for about 15-20 minutes and when almost finished cooking, take your egg yolks and brush the base of the pastry and the sides.
  • Bake again for bout 2-4 minutes to seal pastry and to prevent leakage when adding filling.
  • Once the pastry is cooked then turn down the oven to 170 degrees and follow the treacle tart mix recipe.

For the Treacle Tart mix:


  • 600g golden syrup
  • 200g breadcrumb (fresh – no crust)
  • 160g grand almonds
  • 4 eggs
  • 290ml of double cream


  • Combine all ingredients with wooden spoon.
  • Allow to sit at room temperature for 30 minutes.
  • Add ingredients to pastry base cooked earlier.
  • Bake for 25-30 minutes at 170 degrees until the middle of the tart begins to rise.
  • Makes one 12 inch tart.

Serve hot or cold with clotted cream or double cream and enjoy!