Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup cold unsalted butter, cubed
- 2–3 tbsp ice water
- 1 egg yolk (optional, for extra richness)
- 1½ tbsp golden syrup (traditional UK treacle)
- 1 tbsp light corn syrup (optional, for shine)
- ¼ cup breadcrumbs (plain or panko)
- 1 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- 1 egg white, whisked (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan.
- Make the pastry: Pulse flour and salt in a food processor. Add butter; pulse until crumbly. Add ice water and egg yolk (if using); pulse until dough forms. Roll out and line the pan. Prick base, chill 20 mins.
- Blind bake: Line dough with parchment, fill with pie weights, bake 15 mins. Remove weights, bake 5 more mins until dry golden. Brush with egg white.
- Meanwhile, mix golden syrup, corn syrup (if using), breadcrumbs, lemon juice, zest, and salt in a bowl.
- Pour filling into baked shell. Bake 20–25 mins until set and glossy. Cool completely — filling will firm as it cools.
Notes
- Use authentic British golden syrup if possible — it yields the true flavor.
- For a vegan version, sub flour with plant-based butter and omit egg yolk (add 1 tbsp water).
- Best served slightly warm or at room temp, with vanilla ice cream or clotted cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart (1/8 recipe)
- Calories: 225 Kcal
- Sugar: 24g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
