Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry
Filling
To Serve
Method
Pastry
Make the pastry
In a large bowl, combine the all-purpose flour, icing sugar and salt. Rub the cold cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs with a few pea-sized pieces of butter remaining.
Stir in the egg yolk and add the cold water one tablespoon at a time, mixing lightly until the dough just comes together. Do not overwork. If needed, add an extra teaspoon of cold water.
Shape the dough into a flat disk, wrap in cling film and chill in the refrigerator for 30 minutes.
Preheat the oven to 190°C / 375°F (fan 170°C). Butter a 9-inch (23 cm) tart tin with a removable base.
Roll out the chilled pastry on a lightly floured surface to a circle about 3 mm thick and large enough to line the tart tin. Gently line the tin, trim the edges and use any trimmings to make a decorative edge or small lattice strips if desired. Chill the lined tin for 10 minutes while preparing the filling.
Prick the base lightly with a fork, line with baking paper and fill with baking beans or dry rice. Blind-bake for 12 minutes, then remove the paper and beans and bake for a further 6–8 minutes until the base is just starting to colour. Remove from the oven and lower oven temperature to 180°C / 350°F (fan 160°C).
Filling
Prepare the filling
Warm the golden syrup gently in a small saucepan over low heat for 1–2 minutes to make it more fluid. Do not boil. Remove from heat and allow to cool slightly for a minute.
In a medium bowl, combine the fresh white breadcrumbs and salt. Stir in the lemon zest and lemon juice.
Pour the slightly cooled golden syrup over the breadcrumbs. Add the heavy (double) cream and mix until the breadcrumbs are evenly coated.
Spoon the filling into the pre-baked tart shell and smooth the top with the back of a spoon.
Bake at 180°C / 350°F for 25–30 minutes until the filling is set but still slightly wobbly in the centre and the top is golden. Cool on a wire rack for at least 30 minutes — the filling will firm up as it cools.
To Serve
Serve with double cream
Shortly before serving, whip the double cream with the vanilla extract (if using) until it just holds soft peaks. Serve slices of treacle tart warm or at room temperature with generous spoonfuls of cold whipped double cream alongside.