Treacle tart with thyme and orange

Serves 8-10 Cakes, Bread and Pastries

Timefourteen 414379



  • 725g golden syrup
  • 1 egg
  • 50ml double cream
  • 50g unsalted butter
  • zest 1 orange
  • 2tsp thyme leaves, chopped, plus an extra thyme sprig, to decorate
  • 200g white breadcrumbs, for the pastry
  • 45g icing sugar
  • 170g plain flour, plus extra for dusting
  • 85g butter, cubed and chilled, plus extra for greasing
  • 1 egg, plus an extra beaten egg, for egg washing


Combine the icing sugar and plain flour in a medium bowl. Rub in the butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Add in 1tbsp of iced water and the egg and stir to combine. Tip out the dough and bring it together with your hands, kneading to achieve a smooth finish. Wrap the pastry tightly in cling film and put it in the fridge to rest for at least 30 minutes.

Heat the oven to 180C/350F/ Gas 4. On a lightly floured surface, roll out the pastry until it is around 2mm thick. Grease and flour the loose-bottomed tart tin, then lay over the pastry, tucking it into the corners and leaving an overhang. Line the pastry case with baking parchment and baking beans. Blind bake the pastry for 25 minutes, then remove the paper and beans, trim the overhang and brush the pastry with beaten egg. Return to the oven for 10 minutes, until the base is just colouring. Remove and set aside, but leave the oven on.

To make the filling, pour the golden syrup into a medium pan set over a low heat. Whisk the egg and cream together in a bowl. When the syrup is hot, but not boiling, stir in the butter and allow it to melt. Then, stir in the orange zest, chopped thyme, breadcrumbs and the cream and egg mixture. Take the pan off the heat and let it stand for 5 minutes, to allow time for the breadcrumbs to take up the syrup.

Pour the filling into the pastry case and bake for 35-40 minutes, until just set and golden brown around the edges. Leave to cool in the tin for 15-20 minutes before transferring to a serving plate, decorating with a thyme sprig and bringing to the table.

Recipes and photographs taken from Time: A Year and a Day in the Kitchen by Gill Meller, photography by Andrew Montgomery (Quadrille, £25).
Timefourteen 414379
Recipes and photographs taken from Time: A Year and a Day in the Kitchen by Gill Meller, photography by Andrew Montgomery (Quadrille, £25).


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