Gingery treacle tart

If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears

  • Prep:20 mins
    Cook:1 hrs 40 mins
    Ready in 2 hours plus chilling
  • Serves 10
  • Easy

Nutrition per serving

  • Calories 801
  • Carbohydrate 154
  • Fat 21
  • Fiber 3
  • Protein 8
  • Saturated Fat 7
  • Sodium 1.24
  • Sugar 116


  • 500g pack sweet shortcrust pastry
  • a little flour, for dusting
  • 300g granulated sugar
  • 3 lemons, zested
  • 5 firm pears, peeled
  • 600g golden syrup
  • 1 ball stem ginger, finely chopped, plus 1tbsp syrup from the jar
  • 140g breadcrumbs
  • 3 eggs


  1. Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.

  2. In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.

  3. Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.

  4. Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.