Treacle tart

Treacle tart

Course	Dessert
Place of origin	United Kingdom
Serving temperature	Hot or warm
Main ingredients	Shortcrust pastry, golden syrup, breadcrumbs, lemon juice
Media: Treacle tart

Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century.^[1]

It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling.

Treacle bread^[2] is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle.

This section may contain irrelevant references to popular culture. Please help improve it by removing such content and adding citations to reliable, independent sources. (June 2025)

• "Treacle tart" is Cockney rhyming slang for "sweetheart".^[3]
• In the Agatha Christie murder mystery novel 4.50 from Paddington, a homeowner's son, home visiting from boarding school with a friend, is said to be particularly fond of treacle tart.^[4]
• This dessert is mentioned in the 1968 British fantasy film Chitty Chitty Bang Bang. The villainous Child Catcher, in an attempt to lure out the children from the basement, calls out that he is giving away free sweets, including treacle tarts.^[5]
• In the Harry Potter book series, Harry's favourite food is treacle tart, a dessert often found at the Hogwarts feasts.^[6]
• Treacle tart narrowly defeated the Pecan Pie in the Pie-Off during episode 108 of the Dave Dameshek Football Program.^{[citation needed]}
• In Season 3 Episode 1 of Downton Abbey, the dessert is featured at the servant's lunchtime, where Carson exclaims, "That treacle tart hit the spot, thank you Mrs. Patmore".^[7]

• Butter tart
• List of pies, tarts and flans
• Sugar pie

• Treacle tart recipe by Heston Blumenthal from Times Online (Paid subscription required)
• Treacle tart recipe by Nigel Slater from The Guardian