Treacle Tart

Graham Garrett

Graham Garrett

19th January 2016

Treacle Tart

A classic. We make them individually, the beauty of it is that we can cook them to order, so they're hot, fresh and crispy.

serves 8


  • for the pastry
  • 450g plain flour
  • 150g icing sugar
  • zest of an orange
  • 225g cold salted butter, diced
  • 1 large free range egg
  • 1 tbsp milk
  • for the tart filling
  • 275g golden syrup
  • 25g black treacle
  • 85g brioche or breadcrumbs
  • 60 almonds, ground
  • 1 large free range egg
  • 150ml whipping cream
  • zest of an orange
  • blood orange segments
  • crème fraîche
  • a small handful of buckler leaf sorrel


To make the pastry, put the flour, icing sugar and orange zest into a food processor. Give it a whiz to mix, and then add the butter. Pulse until the mix resembles breadcrumbs. Add the egg and milk then pulse again until it just comes together. Make sure you don’t overwork it. Turn the pastry out onto a work surface. Shape it into a ball. Flatten it then wrap in cling film. Leave it to rest in the fridge for an hour.

To make the filling, gently warm the syrup and treacle to make it easier to work with, then put all the ingredients into a blender and whiz until emulsified.

Roll out the pastry as thinly as possible. Cut out eight circles of pastry big enough to fit 8 small tartlet tins. Line with cling film or parchment paper. Fill with rice or baking beans, then blind bake for 10 minutes at 180°C.

Fill each tartlet case with the filling mix and bake for 15 minutes at 170°C.

To serve, place a warm tartlet in the centre of a plate. Arrange a few orange segments on each tart and finish with a spoon of crème fraîche and garnish with buckler leaf sorrel.