Recipe: Charlecote’s Christmas Treacle tarts…

This Christmas our chef, Nick has put a festive twist on her usual treacle tart recipe by topping them with a reindeer figure (or could it be a fallow deer?!). Many of our visitors are enjoying these tarts after a bracing walk around the park during the week. Nick is baking like crazy to make sure we have plenty for our weekend visitors to our Christmas events too! But if you can’t make it to Charlecote to try them, or you’d like to share them as foodie-gifts this season, you’ll find the recipe shared below…

The Orangery is looking very wintry at the moment!

The Orangery in the midst of winter!

Paul, Assistant Catering Manager

Recipe for Treacle Tarts


350g/12oz golden syrup
250g/9oz shortcrust pastry dough, thawed if frozen
12oz breadcrumbs
plain flour, for dusting
125g/4fl double cream
some finely grated lemon rind
2 tbsp lemon juice


  1.   Roll out the pastry on a lightly floured work surface.
  2. Use a pastry cutter to make individual ‘bite-sized’ tarts or you could use it to line a 20cm/8-inch loose-bottomed tin. Don’t forget to save some back for the pastry trimmings.
  3. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
  4. Mix together the syrup, breadcrumbs, double cream, grated lemon and lemon juice.
  5. Then pour the mixture into the pastry case(s) and decorate the tart as you wish.
  6. Bake in a preheated oven, 1900C/375oF/Gas Mark 5 for about 30 minutes, or until the filling is just set.
  7. Once cooled, serve. We find that a good cup of tea is the perfect accompaniment to this tart!

treacle tarts1

If you like treacle, why not try these other recipes?

Orange and treacle sponge
Treacle flapjack

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