Treacle tart is a British tart with a filling made from golden syrup. The earliest known recipe is from the English author Mary Jewry in her cookbooks from the late 19th century, however, mentions of Treacled tarts predates her cookbooks, for example, in April of 1828, a Mrs. Delafields of Fan-street (a treacle tarts, green-grocery and periwinkles seller) in London appeared upon summons as to why she was allowed to keep a ferocious dog after a complaint was made against her.

Treacle tart is prepared using shortcrust pastry, with a thick filling made from 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 to create a softer filling.^{[citation needed]}