Treacle tart is a beloved British classic, known for its simple yet indulgent qualities. Mary Berry’s version of this traditional treat is a crowd-pleaser, offering the perfect balance of sweetness and a subtle, nutty depth. This dessert is made from a rich shortcrust pastry shell, filled with a smooth and gooey filling that’s based on golden syrup-a thick, amber-colored sugar syrup that’s sweeter than honey and uniquely British. It’s often served with a dollop of clotted cream or a scoop of vanilla ice cream to elevate its flavor, although it’s delicious on its own.
The tart has a delightful combination of textures: the crisp, buttery pastry contrasts beautifully with the sticky, almost caramel-like filling, making every bite a satisfying experience. Though treacle tarts have been around for centuries, Mary Berry’s recipe is famed for its simplicity and ease, making it an accessible dessert for both beginners and seasoned bakers alike. The tart is typically cut into generous slices, with its glossy surface offering an inviting shimmer that hints at the sweetness within.
Mary Berry’s Treacle Tart Recipe
Ingredients Needed
Making Mary Berry’s Treacle Tart requires just a few staple ingredients, which, when combined, create a treat that’s both luxurious and comforting. Here’s the breakdown:
For The Pastry
- 225g (8 oz) plain flour: This forms the base of your shortcrust pastry, giving it structure and crispness.
- 100g (3.5 oz) unsalted butter: The butter ensures a rich flavor and creates a flaky, melt-in-your-mouth texture in the pastry.
- 1-2 tbsp cold water: This is used to bring the dough together without overworking it, which could cause it to become tough.
- Pinch of salt: A small amount of salt enhances the flavor of the pastry and helps balance the sweetness of the filling.
For The Filling
- 300g (10.5 oz) golden syrup: The star of the tart, golden syrup imparts a smooth sweetness and a slight caramel-like flavor. This ingredient is quintessential to the tart and gives it its signature texture.
- 2 tbsp lemon juice: The acidity of lemon juice helps cut through the richness of the syrup and provides a bright contrast.
- 1 large egg: The egg binds the filling together and adds structure, creating a custard-like consistency when baked.
- 100g (3.5 oz) breadcrumbs: Breadcrumbs absorb the syrup, providing structure to the filling and giving it a lovely chewy texture. Mary Berry often uses white breadcrumbs, though wholemeal breadcrumbs can be used for a slightly nuttier flavor.
- 1 tbsp double cream (optional): Adding a touch of cream gives the filling a richer, smoother consistency, though this is an optional ingredient depending on your taste preference.
Equipment Needed
While this recipe is straightforward, having the right tools on hand will ensure everything comes together effortlessly. Here’s what you’ll need:
- Mixing bowls: You’ll need two-one for making the pastry and another for combining the filling ingredients.
- Food processor or pastry cutter: A food processor speeds up the process of cutting the butter into the flour for the pastry. If you don’t have one, a pastry cutter or your hands will work fine.
- Rolling pin: This is essential for rolling out the pastry to the correct thickness.
- 9-inch tart tin: A shallow, round tart tin with a removable base makes it easy to release the baked tart once it’s cooled.
- Fork: You’ll need this to prick the pastry base, preventing it from puffing up during baking.
- Baking beans (or rice): These are used to blind-bake the pastry, ensuring it doesn’t shrink or bubble up while it’s in the oven.
- Whisk: To lightly whisk the egg before adding it to the filling, ensuring it’s evenly incorporated.
- Oven: A preheated oven is essential for a consistent bake.
Instructions To Make Mary Berry’s Treacle Tart
Now that you have all the ingredients and equipment ready, let’s walk through the step-by-step process of making this delectable dessert:
Step 1: Make The Pastry
- Prepare the flour and butter mixture: Begin by sifting the plain flour and a pinch of salt into a large mixing bowl. Cut the cold butter into small cubes and rub it into the flour with your fingertips (or use a food processor). Continue until the mixture resembles breadcrumbs.
- Add water and form the dough: Gradually add 1-2 tablespoons of cold water to the flour-butter mixture, stirring with a knife until the dough just comes together. Don’t overwork it, or the pastry will become tough. If the dough feels dry, add a tiny bit more water.
- Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and chill in the fridge for about 30 minutes. This step helps the pastry firm up and makes it easier to roll out.
Step 2: Line The Tart Tin
- Roll out the pastry: After chilling, roll the pastry out on a lightly floured surface to about 3mm thick. Gently roll the dough around the rolling pin and unroll it over the tart tin.
- Press into the tin: Carefully lift and press the pastry into the tin, making sure it fits snugly into the edges. Trim any excess pastry from the top with a sharp knife.
- Blind bake: Line the pastry with baking parchment and fill with baking beans (or uncooked rice). Bake in a preheated oven at 180°C (350°F) for 15 minutes. After that, remove the beans and parchment, and bake for a further 5 minutes until the base is lightly golden. Set aside to cool slightly.
Step 3: Prepare The Filling
- Combine the filling ingredients: In a bowl, whisk together the golden syrup, lemon juice, beaten egg, breadcrumbs, and double cream (if using). Stir until the mixture is smooth and well combined.
Step 4: Assemble The Tart
- Fill the pastry shell: Pour the syrup mixture into the pre-baked pastry shell, spreading it evenly.
- Bake the tart: Return the tart to the oven and bake at 180°C (350°F) for 20-25 minutes, or until the filling has set and is golden on top. The tart should have a slight wobble when you gently shake it.
Step 5: Cool And Serve
- Cool the tart: Allow the treacle tart to cool in the tin for 10 minutes before removing it. Let it cool completely on a wire rack.
- Serve: Slice and serve with a dollop of clotted cream, a scoop of vanilla ice cream, or just as it is with a cup of tea.
Tips And Tricks
- Chill the pastry: Chilling the dough not only prevents it from shrinking during baking but also helps keep the butter cold, which results in a flakier texture.
- Don’t overfill the tart: The filling should be poured in so that it just reaches the top of the pastry. Overfilling can cause the filling to spill over while baking.
- Use a removable-base tart tin: This will make it much easier to remove the tart once it’s baked, leaving you with a clean, beautiful edge.
- Breadcrumbs texture: If you’re using store-bought breadcrumbs, choose ones that are finely ground. Homemade breadcrumbs can be a little more rustic but give the filling a more homemade feel.
- Golden syrup alternatives: If you can’t find golden syrup, you can substitute with a combination of light corn syrup and a small amount of brown sugar to mimic its rich, sweet flavor.
Mary Berry’s Treacle Tart is the epitome of simple indulgence-easy to make, yet impressively delicious. With its golden, glossy top and sweet, sticky filling, it’s a dessert that strikes a perfect balance between richness and lightness. Whether you’re serving it at a family gathering, afternoon tea, or simply enjoying it with a cup of coffee, this dessert has a timeless charm. By following Mary Berry’s easy-to-follow recipe, you’ll create a treacle tart that’s every bit as delightful as the one you’d find in a cozy British bakery. Happy baking!
Easy Recipe Variations For Mary Berry’s Treacle Tart
Mary Berry’s Treacle Tart is an iconic British dessert, and one of the reasons it’s so beloved is its versatility. While the classic recipe itself is rich, comforting, and simple, there are plenty of ways to tweak it to your taste or dietary preferences. Here are some easy variations to keep things interesting, whether you want to make it your own or cater to specific needs:
1. Adding A Zesty Twist With Lemon
A common way to elevate the traditional treacle tart is by adding a little lemon. The tangy zest complements the sweetness of the golden syrup and brings a fresh balance to the richness. Simply add the zest of one lemon into the filling before baking, or, for an extra layer of flavor, mix a tablespoon of lemon juice into the syrup before combining it with the breadcrumbs. This is especially refreshing during the warmer months and gives the tart a more sophisticated flavor profile.
2. A Nutty Variation With Ground Almonds
If you love a nutty flavor, incorporating ground almonds into the filling is a fantastic way to give the tart a slightly richer texture and a deeper taste. You can replace part of the breadcrumbs with ground almonds or use them in combination for a more decadent, slightly chewy bite. This variation also adds a lovely golden color to the tart’s surface, making it extra inviting.
3. Vegan Treacle Tart
Making a vegan version of Mary Berry’s Treacle Tart is straightforward. You can replace the butter with a plant-based alternative like coconut oil, and swap the egg with a flaxseed egg or a commercial egg replacer. Instead of using regular pastry, you can also try a vegan shortcrust pastry, which typically uses plant-based fats and is just as crisp and flaky as the original. The golden syrup is naturally vegan, so you’re good to go on that front. With these simple swaps, you can enjoy a sweet, cruelty-free version of this British classic!
4. Spicy Treacle Tart
If you like a little spice in your desserts, why not experiment with warming spices such as ginger or cinnamon? A teaspoon of ground ginger or a pinch of cinnamon mixed into the filling can bring a comforting warmth to the tart. These spices pair beautifully with the sweetness of the syrup and breadcrumbs, and the result is a cozy, spiced treat that’s perfect for autumn or winter.
5. Adding Fruit For A Fruity Kick
For a more indulgent twist, you can add fruit to your treacle tart. Sliced apples or pears can be added to the filling before baking, or you could serve the tart with a generous handful of fresh berries on top. The juicy fruit provides a delightful contrast to the rich, syrupy filling and adds an extra layer of texture to each bite.
6. Chocolate Lovers’ Treacle Tart
For chocolate lovers, incorporating a touch of dark chocolate can transform the classic recipe into something even more indulgent. Try melting a few squares of high-quality dark chocolate and swirling it into the treacle filling before baking. The deep, bittersweet chocolate notes will pair perfectly with the syrup, giving the tart a richer flavor that will satisfy any sweet tooth.
Storing Leftovers
As with most desserts, leftover Treacle Tart can be stored to enjoy at a later time. However, it’s important to store it properly to maintain its deliciousness and texture. Here’s how:
1. At Room Temperature
If you’re planning to eat your leftovers within a day or two, you can store the treacle tart at room temperature. Simply cover the tart with a clean tea towel or place it in an airtight container to protect it from drying out or absorbing other odors. A well-closed container ensures the tart stays fresh for up to two days.
2. Refrigerating Leftovers
For longer storage, the refrigerator is your best option. Wrap the treacle tart tightly in cling film or place it in an airtight container, then refrigerate it. It should stay fresh for about 3-4 days. When you’re ready to enjoy it, you can either serve it cold or gently warm it in the oven. If you’re reheating, it’s best to cover it with foil to prevent the top from becoming overly dry or hard.
3. Freezing Treacle Tart
If you find yourself with a lot of leftover treacle tart or you want to prepare it in advance for a special occasion, freezing is a great option. Allow the tart to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, let it thaw in the refrigerator overnight, then gently warm it in the oven. Freezing may slightly affect the texture of the pastry, but the filling should retain its rich, syrupy flavor.
4. Freezing Slices
If you prefer to freeze individual slices for a quick treat, you can cut the tart into portions and wrap each slice individually before freezing. This makes it easy to defrost a small amount at a time, and it’s especially handy if you don’t want to consume the entire tart at once.
What To Eat With Mary Berry’s Treacle Tart?
Mary Berry’s Treacle Tart is delicious on its own, but pairing it with complementary sides can elevate the experience and make for a more rounded dessert. Here are some great options to consider:
1. Fresh Cream Or Clotted Cream
The richness of a treacle tart pairs wonderfully with the smoothness of cream. A dollop of clotted cream is a classic choice, especially in the UK, where it adds a thick, indulgent contrast to the sticky sweetness of the tart. Fresh whipped cream is another excellent option if you want a lighter touch. If you’re looking for a slightly tart contrast, a spoonful of sour cream can also work beautifully.
2. Ice Cream
A scoop of vanilla ice cream alongside your slice of treacle tart is a match made in dessert heaven. The cold, creamy ice cream provides a perfect contrast to the warm, sticky filling of the tart. You can also try different flavors, such as salted caramel, cinnamon, or even gingerbread ice cream, for a more adventurous pairing.
3. Fruit Compote
The sweetness of the tart pairs nicely with the fresh, tangy flavors of fruit compote. A compote made from berries, such as raspberries or blackberries, can add a burst of freshness that cuts through the richness of the tart. For a more festive touch, try a spiced pear compote with cinnamon and cloves.
4. A Cup Of Tea
There’s no British dessert more suited to a cup of tea than treacle tart. The tart’s sweetness and texture are perfectly complemented by a warm, aromatic brew. Whether you prefer a classic black tea like Earl Grey or a lighter green tea, the warmth of the beverage and the tea’s slight bitterness balance out the richness of the tart. For an extra treat, serve with a slice of lemon or a spoonful of honey in your tea.
Conclusion
Mary Berry’s Treacle Tart is a comforting and timeless dessert that combines the richness of golden syrup with the slight crunch of breadcrumbs in a delicate, buttery pastry. It’s simple yet satisfying, making it a favorite among home bakers and dessert lovers alike. Whether you’re sticking to the traditional recipe or experimenting with variations like adding lemon zest, ground almonds, or a spicy kick, there’s always room for creativity in the kitchen.
Storing leftovers is easy, with options to keep the tart fresh at room temperature, refrigerated, or even frozen for later enjoyment. And when it comes to pairing, the options are endless-whether it’s a dollop of clotted cream, a scoop of ice cream, or a hot cup of tea, these sides all complement the tart beautifully.
In the end, Mary Berry’s Treacle Tart is more than just a dessert; it’s an experience. Whether you’re enjoying a slice by yourself or sharing it with loved ones, it’s a treat that’s bound to bring joy to any occasion.
FAQs
What Ingredients Are Required For Mary Berry’s Treacle Tart Recipe?
Mary Berry’s treacle tart recipe requires a shortcrust pastry base, golden syrup, sugar (preferably caster sugar), lemon zest, breadcrumbs (preferably fresh white breadcrumbs), butter, and a small amount of double cream. You will also need a pinch of salt and a squeeze of fresh lemon juice to balance the sweetness of the syrup.
How Long Does It Take To Prepare And Bake Mary Berry’s Treacle Tart?
The preparation time for Mary Berry’s treacle tart is approximately 20 minutes, and the baking time is around 25-30 minutes. This makes it a relatively quick dessert to make, taking a total of around 45-50 minutes to prepare and bake the tart from start to finish. However, cooling time is also recommended before serving for the best texture.
Can I Make Mary Berry’s Treacle Tart Ahead Of Time And Store It?
Yes, you can make Mary Berry’s treacle tart ahead of time. It can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can keep it in the fridge for up to a week. If you want to freeze it, it will keep for about a month, though it’s best to freeze it before adding the cream if using it as part of your filling.
