Treacle tart

Treacle tart

Course	Dessert
Place of origin	United Kingdom
Serving temperature	Hot or warm
Main ingredients	Shortcrust pastry, golden syrup, breadcrumbs, lemon juice
Media: Treacle tart

Treacle tart is a British tart with a filling made from golden syrup. The earliest known recipe is from the English author Mary Jewry in her cookbooks from the late 19th century, ^[1] however, mentions of Treacled tarts predates her cookbooks, for example, in April of 1828, a Mrs. Delafields of Fan-street (a treacle tarts, green-grocery and periwinkles seller) in London appeared upon summons as to why she was allowed to keep a ferocious dog after a complaint was made against her. ^[2]

Desserts

Treacle tart served with clotted cream

Treacle tart is prepared using shortcrust pastry, with a thick filling made from golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both to create a softer filling.^{[ citation needed ]}

See also

• Butter tart
• List of pies, tarts and flans
• Sugar pie

References

1. Jewry, Mary (1899). Warne's Model Cookery: With Complete Instructions in Household Management and Receipts. London: F. Warne. p. 578.
2. Morning Herald (London), Wednesday 02 April 1828 - https://www.britishnewspaperarchive.co.uk/viewer/bl/0002408/18280402/025/0003

Further reading

• Treacle tart recipe by Heston Blumenthal from Times Online (Paid subscription required)
• Treacle tart recipe by Nigel Slater from The Guardian