Recipe Card

Treacle Tart


  • 1 x 500g block Jus-Rol™ shortcrust pastry Thawed or use all butter pastry
  • 100g breadcrumbs Fresh White
  • 350g golden syrup
  • 1/2 lemon grated rind and juice

Equipment required

  • Rolling Pin
  • Loose–based rectangular flan tin
  • 23cm/9" flan tin

Techniques used


  1. Preheat oven to 200°C(180°C for fan assisted ovens)/Gas 6
  2. Have ready a 23cm / 9" flan tin.
  3. Gently heat syrup and stir in breadcrumbs, put aside to cool.
  4. Meanwhile, roll out pastry and line your flan tin. Stir juice and rind into syrup mixture and place in base of pastry case.
  5. Bake for approximately 25 minutes until pastry golden brown.
  6. For a traditional look decorate the top of the tart with pastry strips cut from any trimmings and formed into a lattice design.