Treacle Tarts

Simple & traditional tarts made with Jus-Rol shortcrust pastry sheets. This is sure to be a hit every time!

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Bake Level
Easy
Serves
Makes 12
Prep time
30 mins
Bake time
15 mins
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Treacle Tarts

Method

Baker’s Mode (Keep Screen Awake)

Nutrition estimate

1 tart

  • Calories 250 kcal
  • Fat 10.0 g
  • Saturated fat 4.0 g
  • Carbohydrates 38.0 g
  • Sugars 25.0 g
  • Fibre 1.0 g
  • Protein 3.0 g

Common questions

Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
How do I know when blind-baked shortcrust is done?
The pastry should look dry, feel crisp to the touch, and be an even golden colour—especially the base. Underbaked shells stay pale and soft and will sog with wet filling.
What gives these tarts their sweetness?

The recipe uses golden syrup.

Can I use these timings for one large tart?

No, this method is for individual tarts. A large version needs separate testing.

Jus Rol Short Crust Front 320g Carton
320g

Made with Chilled Shortcrust Pastry Sheet

Tesco Asda Morrisons Sainsburys Waitrose Ocado
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