Name: Lighter Treacle Tart
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 1 sheet shortcrust pastry; 400 g golden syrup; 150 g fresh breadcrumbs; Zest and juice of half a lemon; 1 egg, lightly beaten

Lighter Treacle Tart

Lighter Treacle Tart is a simple British dessert with golden syrup and lemon. A lighter version of the classic that still keeps the rich flavor.

Treacle tart is one of those traditional British desserts that feels timeless. I chose to make this lighter version because I wanted all the comfort of the classic without the heaviness that often comes with it. By making a few small changes, this tart still delivers the deep, sweet flavor that makes it so loved.

When I served this to my family, there were no leftovers. The crumbly pastry and sweet filling were enjoyed by everyone around the table. Even those who are not usually dessert lovers went back for a second slice. It is the kind of pudding that feels both homely and special, perfect after a Sunday roast or as a teatime treat.

What I like most is how simple this recipe is to prepare. It does not demand complicated steps, yet the result looks impressive. The balance of the golden syrup filling with the crisp pastry makes it a dessert that always feels like a reward.

Questions You May Have About This Recipe

What type of syrup should I use?
Golden syrup is the best choice for the right flavor.

Can I use ready made pastry?
Yes, ready made shortcrust pastry works well and saves time.

How long does the tart keep?
It keeps for up to three days in an airtight container.

Can this be frozen?
Yes, freeze once cooled. Wrap tightly and store for up to three months.

How should I serve it?
It is best warm with cream, custard, or a scoop of vanilla ice cream.

What You Need to Make Lighter Treacle Tart

1 sheet shortcrust pastry

400 g golden syrup

150 g fresh breadcrumbs

Zest and juice of half a lemon

1 egg, lightly beaten

How to Make Lighter Treacle Tart

Preheat oven to 190C. Line a tart tin with pastry and trim the edges.

Chill the pastry case for 15 minutes, then bake blind for 10 minutes.

Warm the golden syrup gently in a pan.

Stir in breadcrumbs, lemon zest, and juice. Mix well.

Pour mixture into the pastry case and level the top.

Brush pastry edges with beaten egg.

Bake for 25 minutes until filling is set and pastry golden.

Cool slightly before serving.

Tips

Fresh breadcrumbs give a better texture than packaged ones.

Do not skip the lemon, it balances the sweetness.

Serve slightly warm for the best flavor.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Lovely tart with a perfect balance of sweet and citrus. My husband had two slices.” Patricia S.

⭐️⭐️⭐️⭐️ “Easy to make and came out well. Next time I will add a little extra lemon juice.” Michael R.

⭐️⭐️⭐️⭐️⭐️ “This was a hit with the grandchildren. Simple, tasty, and comforting.” Elaine M.

⭐️⭐️⭐️⭐️⭐️ “One of the best puddings I have baked in a long time. Everyone enjoyed it.” Linda W.

⭐️⭐️⭐️⭐️ “Great recipe. I used ready made pastry and it still turned out well.” Simon K.

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