Lemony Treacle Tart

Serves 8-10

By Silvana Franco

Takes 10 minutes to make, 50 minutes to cook, plus 20 minutes to reheat after freezing and thawing . This treacle tart is simple to make, plus it freezes and reheats beautifully.


  • 375g pack sweet shortcrust pastry
  • Plain flour for dusting
  • 800g golden syrup
  • 125g fresh white breadcrumbs
  • Finely grated zest of 2 lemons
  • 50g rolled porridge oats
  • 2 large free-range eggs, beaten
  • Vanilla ice cream to serve


  1. Preheat the oven to 180°C/fan160°C/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep, loose-bottomed 23cm fluted tart tin. Discard the trimmings. Prick the base all over with a fork, then chill for 30 minutes. Line with baking paper, fill with baking beans or rice and blind-bake for 10 minutes until just set.
  2. Meanwhile, warm the golden syrup in a pan until runny but not too hot. Stir in the breadcrumbs, lemon zest, oats and eggs. Pour into the case and bake for 30-40 minutes until the top is golden and the filling is just set. Don’t worry if it’s a little soft. Allow to cool completely, then lift out of the tin. Wrap in baking paper and cling film, then freeze.
  3. Thaw completely. Preheat the oven to 200°C/fan 180°C/gas 6. Put on a baking sheet and bake for 15-20 minutes until just warmed through ─ don’t let it get too hot or the filling may become too runny. Slice and serve with scoops of vanilla ice cream. You can serve any leftovers at room temperature with a cup of tea.

Nutritional info

PER SERVING 496kcals, 12.7g fat (3.8g saturated), 6.1g protein, 92g carbs, 62.3g sugar, 1.2g salt