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Treacle tart with apple, in fresh pastry and rich golden syrup filling
Fresh, apple and sweet treacle tart

Apple & Treacle Tart

Author: Flavelo
Recipes Cakes and Desserts
The Treacle Tart is one of the crown jewels of British confectionery, known to many from the Harry Potter books. This version gets a modern twist: the dense, caramel sweetness is counterbalanced by the freshness of tart apple. The original recipe dates back to medieval medicines where molasses was used as a base, but today 'Golden Syrup' has taken over, a syrup with a distinctive honey-like but buttery flavour.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 480 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Tart tin (approx. 23 cm)
  • Baking beans or rice (for blind baking)
  • Hand whisk
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Line a tart tin with the pastry, prick the base with a fork. Place baking paper on top and fill with baking beans (or rice). Bake at 180°C for 15 minutes (blind baking).

Tip: The weight prevents the pastry from puffing up and collapsing before the filling goes in.
2 ✓

Remove the weights and paper, then bake the pastry for another 5 minutes until the base also becomes matte.

Tip: This is how you avoid the 'soggy bottom' effect, as the pastry pores seal up.
3 ✓

Peel the apples and cut into small, approx. half-centimetre cubes.

Tip: The acidic apple counterbalances the dense sugar, making the flavour perception more exciting.
4 ✓

In a bowl, mix the Golden Syrup, breadcrumbs, grated lemon zest and juice, cream, beaten eggs, and salt.

Tip: The breadcrumbs will bind the liquid syrup during baking (thickening).
5 ✓

Mix the apple into the mixture, then pour into the pre-baked pastry case.

Tip: Don't fill completely to the rim, as the filling may rise slightly during baking.
6 ✓

Bake at 160°C (better without fan) for 30-40 minutes until the filling sets to a wobble, but the centre is still soft.

Tip: Don't overbake! It is ready when it has a jelly-like consistency; it will fully set while cooling.
7 ✓

Let it cool completely before serving. It is most delicious lukewarm.

Tip: During resting, the flavours meld and the texture becomes sliceable.

Recipe FAQ

Why did the filling run?
It probably didn't bake enough, or you didn't let it cool completely. The syrup only fully solidifies while cooling.
Can I replace Golden Syrup with honey?
Not recommended, as the taste of honey is too dominant and it burns more easily when baking. The texture of Golden Syrup is unique.

Ingredients

  • 1 pack Shortcrust pastry (chilled or homemade)
  • 250 g Golden Syrup
  • 80 g Fresh breadcrumbs (from white bread)
  • 1 pc Lemon (unwaxed peel)
  • 2 pc Tart apples (e.g. Granny Smith)
  • 100 ml Double cream
  • 2 pc Eggs
  • 1 pinch Salt