Treacle Tart Treacle Tart

Author: Canadian Living

Popular in the United Kingdom, treacle is a syrup made in the refining of sugar cane. Treacle Tart has become a curiosity in other countries due to being in the Harry Potter books. In Canada, look for Lyle's Golden Syrup. Or you can substitute 2/3 cup (150 mL) corn syrup and 1/3 cup (75 mL) fancy molasses for the golden syrup.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2008




In food processor, pulse together flour, sugar and salt. Pulse in butter until in fine crumbs with a few larger pieces. Whisk egg yolk with water; drizzle over flour mixture. Pulse just until dough clumps together. Press onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Refrigerate for 30 minutes.

Line tart shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 25 to 30 minutes or until light golden. Remove weights and foil. Let cool on rack.

Filling: In small saucepan, warm golden syrup, and dark treacle (if using) over medium-low heat. Stir in bread crumbs, lemon rind and juice; spread over crust. Bake on foil-lined rimmed baking sheet for 15 to 20 minutes or until pastry is golden and filling is set. Serve warm.

Nutritional facts Per serving: about

  • Sodium 250 mg
  • Protein 4 g
  • Calories 357.0
  • Total fat 13 g
  • Cholesterol 56 mg
  • Saturated fat 8 g
  • Total carbohydrate 59 g


  • Iron 16.0
  • Folate 28.0
  • Calcium 5.0
  • Vitamin A 11.0
  • Vitamin C 5.0
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Treacle Tart