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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you