Name: Mary Berry Treacle Tart Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 200g plain flour, plus extra for dusting; 100g cold unsalted butter, cut into cubes; 2 tbsp icing sugar; 1 medium egg yolk; 2–3 tbsp cold water; 400g golden syrup; 80g fresh white breadcrumbs; 1 tbsp lemon juice, freshly squeezed; 1 tsp finely grated lemon zest; 2 tbsp double cream; a little plain flour for rolling; beaten egg or milk for brushing the pastry edge

Jump to Recipe Print Recipe

This Mary Berry treacle tart recipe produces a deep golden, glossy filling with a rich, syrup-sweet aroma and a tender, buttery shortcrust base that holds its shape cleanly when sliced. The filling sets to a soft, sticky consistency with a slight chew from the breadcrumbs, giving every bite a satisfying pull against the crumbly pastry edge.

This version of the treacle tart keeps things precise and straightforward, making it well suited to home bakers who want a reliable bake with a classic finish. The pastry needs no chilling machines or specialist equipment, just a mixing bowl and steady hands. The recipe is ideal for a Sunday lunch pudding, a school-holiday bake, or a comforting midweek treat. From start to finish, it is ready in around 1 hour 10 minutes.

✦

Ingredients

For the Shortcrust Pastry

200g plain flour, plus extra for dusting
100g cold unsalted butter, cut into cubes
2 tbsp icing sugar
1 medium egg yolk
2–3 tbsp cold water

For the Treacle Filling

400g golden syrup
80g fresh white breadcrumbs
1 tbsp lemon juice, freshly squeezed
1 tsp finely grated lemon zest
2 tbsp double cream

To Finish

A little plain flour, for rolling
Beaten egg or milk, for brushing the pastry edge

How to Make Mary Berry Treacle Tart

Prepare the oven and tin:

Heat the oven to 190°C (170°C fan, Gas Mark 5). Lightly grease a 23cm loose-bottomed fluted tart tin with a little butter or non-stick spray. Place the tin on a flat baking tray so it is easier to transfer in and out of the oven without disturbing the pastry.

Make the shortcrust pastry:

Put the flour and icing sugar into a large bowl. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine, pale breadcrumbs. Work quickly so the butter stays cool, which keeps the pastry short and crumbly rather than tough. Add the egg yolk and enough cold water, one tablespoon at a time, to bring the dough together into a firm, smooth ball. Wrap it in cling film and rest it in the fridge for 15 minutes.

Roll and line the tin:

On a lightly floured surface, roll the pastry out to a rough circle about 3mm thick and large enough to overhang the tin edges by at least 2cm. Carefully lift the pastry over the rolling pin and drape it into the prepared tin, pressing it gently into the fluted edges without stretching it. Trim the excess with a sharp knife, leaving a slight overhang to allow for any shrinkage during baking.

Blind bake the pastry case:

Line the pastry case with a sheet of scrunched baking paper and fill it with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and beans and return the case to the oven for a further 5 minutes until the base looks dry and pale golden. Brushing the inside of the case lightly with beaten egg and returning it to the oven for 2 minutes creates a seal, which prevents the syrup filling from soaking through and softening the base.

Make the treacle filling:

Warm the golden syrup gently in a medium saucepan over a low heat for 2 minutes until it loosens and becomes pourable. Remove from the heat. Stir in the breadcrumbs, lemon juice, lemon zest, and double cream until everything is evenly combined. The mixture should look thick and glossy with a pale golden colour.

Fill and decorate:

Pour the warm treacle filling into the blind-baked pastry case and spread it evenly with the back of a spoon. If you have any pastry trimmings, re-roll them and cut thin strips to lay in a simple lattice pattern across the top. Brush the pastry strips lightly with a little beaten egg or milk to help them turn golden during baking.

Bake the tart:

Return the tart to the oven and bake for 20 to 25 minutes until the filling is set with just a very slight wobble in the centre and the pastry is deep golden all around the edge. Do not overbake, as the filling will firm up further as it cools outside the oven.

Cool and serve:

Leave the tart to cool in the tin on a wire rack for at least 15 minutes before removing the outer ring. The filling needs this resting time to set fully and slice cleanly. Serve the tart warm or at room temperature, cut into generous wedges.

Tips for the Best Mary Berry Treacle Tart

01 Why is my treacle tart filling still runny after baking?

The filling needs enough breadcrumbs to absorb the syrup and hold it firm as it cools. If the mixture looks very thin before baking, stir in an extra tablespoon of breadcrumbs before pouring it into the case. Allow the baked tart to cool for at least 15 minutes in the tin before slicing, as cutting too early will cause the filling to flow rather than hold its shape.

02 Why does my shortcrust pastry shrink during blind baking?

Pastry shrinks when it has been over-stretched during lining. Always ease it gently into the fluted edges without pulling or pressing too firmly, and leave a slight overhang over the rim. Chilling the lined tin in the fridge for 10 minutes before adding the baking beans also helps to relax the gluten and minimise shrinkage.

03 Why is the pastry base soft and soggy rather than crisp?

A soggy base usually means the pastry was not blind baked for long enough before adding the filling. Make sure the base looks visibly dry and pale golden before it is filled, not raw and floury. Brushing the inside of the blind-baked case with beaten egg and returning it to the oven for 2 minutes creates a firm barrier that resists the moisture in the syrup filling.

04 How do I stop the pastry lattice top from browning too fast?

If the pastry strips begin to colour too quickly while the filling is still not quite set, lay a loose sheet of foil gently over the top of the tart for the last 8 to 10 minutes of baking. This slows the browning of the pastry without trapping steam, which could make the surface sticky.

05 Why does my treacle tart taste overwhelmingly sweet with no balance?

The lemon juice and zest in the filling are not just flavouring additions. They are essential to cut through the intense sweetness of the golden syrup and give the tart a clean, rounded finish. Do not reduce the lemon quantities. If the tart still tastes heavy, serve it with an unsweetened accompaniment such as crème fraîche or natural yoghurt rather than clotted cream.

Serving Suggestions

✦

Serve warm with a generous pour of cold double cream, which contrasts the sticky sweetness of the filling beautifully.

✦

Add a large scoop of good quality vanilla ice cream alongside a warm slice for a classic British pudding combination that works particularly well at a dinner party.

✦

Pair with a dollop of crème fraîche on the side, which brings a gentle tang to balance the rich golden filling without overpowering it.

✦

Serve at room temperature with a strong cup of Assam tea for an afternoon treat that makes a satisfying alternative to a slice of cake.

✦

Dust lightly with icing sugar immediately before serving if the tart is to be presented at the table as a centrepiece pudding, giving it a clean, finished appearance.

◷

Storage

Up to 2 Days

Room Temperature

Keep the cooled tart in an airtight container at room temperature for up to 2 days.

Up to 5 Days

Refrigerator

Wrap the tart loosely in cling film or place it in a covered container and refrigerate for up to 5 days. Bring it back to room temperature before serving, or warm individual slices in a low oven at 150°C for 8 minutes to revive the filling’s glossy texture.

Up to 3 Months

Freezing

Wrap the fully cooled tart tightly in a double layer of cling film and then a layer of foil before freezing for up to 3 months. Defrost overnight in the refrigerator, then bring to room temperature or warm gently in the oven before serving.

Nutrition

Calories

390

kcal per serving

58g

Carbohydrates

Protein

16g

Fat

Saturated Fat

160mg

Sodium

Nutrition values are estimates based on standard ingredients and may vary depending on the specific products used and the exact serving size.

FAQs

01 Can I use shop-bought shortcrust pastry instead of making it from scratch?

Yes, a good quality all-butter ready-rolled shortcrust pastry works well here and saves time. Look for one that contains at least 62% butter for the best flavour and texture. Line the tin, trim the edges, and blind bake exactly as described in the method above before adding the filling.

02 Can I make the Mary Berry treacle tart the day before serving?

Yes, this tart is well suited to being made a day in advance. Once baked and fully cooled, cover it loosely and store it at room temperature overnight. The filling actually firms up to a better consistency by the next day. Warm it briefly in a low oven before serving if preferred.

03 Can I use brown breadcrumbs instead of white for the treacle filling?

White breadcrumbs are the traditional choice and give the filling its characteristic pale golden, tender texture. Brown breadcrumbs will produce a slightly denser, darker filling with a more grainy crumb. They can be used in a pinch but the end result will not be as light or as delicate in flavour.

04 What size tin works best for this treacle tart recipe?

A 23cm loose-bottomed fluted tart tin gives the best results for this recipe. A smaller tin such as 20cm will create a thicker filling layer and may need an extra 5 minutes in the oven. Avoid deep pie dishes, as the filling sets better in a shallow tart tin where the heat reaches it evenly.

05 Can I add golden syrup and black treacle together for a darker flavour?

Yes, replacing up to a quarter of the golden syrup with black treacle gives the filling a slightly deeper, more molasses-rich flavour with a darker caramel colour. Use no more than 100g of black treacle to the remaining 300g of golden syrup, as black treacle has a bitter edge that becomes too pronounced in larger quantities.

♡

Conclusion

This Mary Berry treacle tart recipe delivers a reliably golden, glossy tart with a tender shortcrust case and a filling that sets to a soft, sticky consistency with clean citrus brightness cutting through the sweetness. The recipe yields 8 generous slices, making it ideal for a family pudding or a relaxed dinner party dessert that requires no last-minute effort. Every element, from the buttery pastry to the syrup-soaked breadcrumb filling, comes together with simple techniques that any careful home baker can follow with confidence.

Whether it is served warm from the oven with a pour of double cream or left to cool and sliced neatly the next day, this tart holds its shape and its flavour well at every stage. If this recipe has caught your interest in classic British bakes, you might also enjoy the Mary Berry bread pudding recipe, another comforting, syrup-rich pudding that is just as satisfying to make and to eat. Share this recipe with someone who loves a proper British bake, and leave a comment below if you have any questions or tips of your own.