Salted honey treacle tart recipe
Created by The Tesco Recipes team
If you like treacle tart, you're going to love this salted honey version – a crumbly pastry case with a gooey, sticky filling that's the perfect balance of salty and sweet. This recipe uses a lot of store cupboard ingredients and leftover bread, so it won't cost a fortune to make either.
See method- Serves 12
- 20 mins to prepare and 1 hour to cook
- 255 calories / serving
- Freezable
- Vegetarian
Ingredients
- 220g plain flour, plus extra for dusting
- 1 tsp caster sugar
- 160g cold unsalted butter, diced, plus extra for greasing
- cream or ice cream, to serve (optional)
For the filling
- 250g set honey
- 215g golden syrup
- 30g treacle
- 200g fresh breadcrumbs
- 1 lemon, zested and juiced
- 1 tsp ground ginger
- 1 tsp flaky sea salt, plus extra to serve
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Shop ingredientsEach serving contains
- Energy
- 1075kJ 255.0kcal
- Fat
- 6g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 32g
of the Reference intake
Carbohydrate 46.4gProtein 2.6gFibre 1.0g
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Method
- Mix the flour and sugar in a bowl with a pinch of salt. Rub in the butter with your fingertips until sandy and resembling breadcrumbs. Use a cutlery knife to stir in 2-3 tbsp cold water to bring the mixture into a dough, then shape into a disc and wrap in clingfilm. Chill for at least 20 mins.
- Meanwhile, heat the honey, syrup and treacle in a pan over allow heat until melted. Remove from the heat and stir in the rest of the filling ingredients; set aside to cool and thicken.
- Preheat the oven to gas 5, 190°C, fan 170°C and grease a 23cm fluted tart tin. Roll out the pastry on a lightly floured surface to 3mm thick, then put in the tin, pressing into the corners and sides. Leave 3cm of excess pastry overhanging; trim the rest
- Prick the base all over with a fork. Line with baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and bake for 10-15 mins until pale golden and sandy. Use a sharp knife to trim the overhanging pastry.
- Spoon the honey mixture into the pastry, spreading evenly but not pressing down. Bake for 30 mins or until golden and crusty. Scatter with a pinch of sea salt. Serve with cream or ice cream, if you like.
- Tip: You can use ready-rolled shortcrust pastry or make it dairy-free by swapping the butter for a dairy-free block. No baking beans? Use rice or dried beans.
- See more Tart recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
