Autumn Treacle Tart

This recipe with its winter spices is perfect for this time of year. I even serve it on Christmas day for those people who aren’t fans of the traditional pudding.

Serves 6


For the Pastry:

  • 225g all-purpose flour
  • 125g cold unsalted butter, cubed
  • 1 egg yolk
  • 2-3 tablespoons cold water

For the Filling:

  • 300g golden syrup or treacle
  • 100g fresh breadcrumbs
  • 100g ground almonds
  • 1 teaspoon mixed Christmas spice (cinnamon, nutmeg, and allspice)
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange


  1. Start by making the pastry. In a food processor, pulse the flour and cold butter until the mixture resembles breadcrumbs. Add the egg yolk and cold water, a tablespoon at a time, until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat your oven to 180°C (350°F).
  3. Roll out the pastry on a floured surface and line a 9-inch tart tin with it. Prick the base with a fork, line with parchment paper, and fill with baking beans or rice. Blind bake for 15 minutes. Remove the beans and paper, then bake for an additional 5 minutes.
  4. In a large bowl, combine the golden syrup or treacle, breadcrumbs, ground almonds, Christmas spice, lemon zest, and orange zest and juice. Mix until everything is well combined.
  5. Pour the treacle mixture into the baked pastry shell. Smooth the top with a spatula.
  6. Bake the tart in the preheated oven for about 25-30 minutes or until the filling is set and the top is golden brown.
  7. Allow the tart to cool before slicing and serving. You can serve it warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream. Or as we do with Amaretto ice cream and candied orange.