Treacle Apple Tart

It’s food time again! Woot woot!

This time I have a recipe that is great for this time of the year, when the apples are ready for harvesting and people venture out to the orchards to gather up yummy apples for pies and other goodies.

We have 3 apple trees on our property, 2 honey crisp and 1 honey gold. Unfortunately, our trees were succumbed to these ugly Japanese beetles and basically destroyed our apples that were growing. So we had to pick them and throw them away. 🙁


Apples and dessert.

This is not a recipe from The Great British Bake Off but it is certainly inspired by it and kind of Harry Potter.  I’m sorry to those who dislike Harry Potter, but I’m not. I like it and I’m going to embrace my nerdiness thank you very much!

This tart is pretty simple to make. Apples, shortcrust pastry (you can cheat and get one from the store), a couple of lemons, and an unknown ingredient to me at least prior to making this…golden syrup.

This is golden syrup.  

We had to order off Amazon, though I think you can make your own golden syrup, but I didn’t want to figure that out. So golden syrup. Also, this stuff is super sticky. I mean super sticky. You need to watch this commercial for it and that is pretty much my experience with this stuff.

I stupidly started making this tart at 6 o’clock in the evening not knowing that it was going to take at least 2 hours to make..oof. So some of my photos look like crap, because I don’t have fancy lighting that I could set up and just have to deal with what I have on in the kitchen.

We tried out a new technique of blind baking. I’ve never done this before, heck I don’t make pies much ( I’m sorry Verona and Matt) and this prevents your pie crust from being soggy and we dont’ want soggy bottoms now do we? Am I right Mary?

We used baking beans prior to filling the crust with the treacle apple.

Another fun thing I learned, and it’s not really learning I guess but a new thing I, aw heck, it was learning, during baking this, was grating apples. That was interesting. So basically you grate the apples, toss in some of that sticky golden syrup and breadcrumbs, yes I said breadcrumbs, with lemon zest and juice.

After the crust is done blind baking you tip the mixture into the tin and bake for an hour.


The tart was pretty good. It had a weird combination of flavors. Not bad, but just weird. You’d get a blast of lemon at first then every subsequent bite you’d get less lemon and more apple. So strange.


Here’s the recipe if you want to try for yourself!

Treacle Apple Tart

Treacle Apple Tart


  • 375g pack sweet short crust pastry ( pie crust works just as well)
  • a little flour, for dusting
  • 600g golden syrup, plus a little extra
  • 225g white breadcrumbs
  • zest and juice 2 lemons
  • 3 large eggs, broken up with a fork
  • 5 small eating apples, choose your favorite
  • custard, vanilla ice cream, or clotted cream to serve.


Roll out the pastry on a lightly floured surface enough to line a 23cm (9 inches) fluted tart tin, about 3cm (1 inch) deep.

Lift the pastry into the tin to line, then cover and chill for 30 minutes.

Heat oven to 200C/400F/180C fan/gas 6.

Line the crust with some parchment paper before filling with baking beans (or dried lentils or rice).

Bake for 20 minutes, then remove parchment paper and beans and bake for 10-15 minutes more or until the pastry is golden and biscuity,.

Combine, the golden syrup, breadcrumbs, zest of both lemons and juice of one, and eggs into a mixing bowl.

Peel 2 apples and coarsely grate into the bowl.

Mix together.

Reduce oven to 160C/140C fan/gas 3/325F.

Core and slice the remaining apples ( or grate them if you do not have a apple corer).

Toss the slices with the remaining lemon juice to stop them from browning.

Tip the syrupy crumbs into the tin and arrange just enough of the apple slices in an overlapping ring.

Brush an extra 1-2 tbsp syrup over the apple slices until they’re covered, then return the tart to the oven and bake for 55 mins–1 hr until the exposed filling feels set to the touch.

Recipe adapted from BBC Good Food

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