Encourage Your Anglophilia With ‘The Great British Bake Off’ Judge Mary Berry’s Treacle Tart Recipe

by Erika W. Smith


Have you watched The Great British Bake Off yet? If not, you’re missing out. The baking competition reality series debuted in 2010 and has become a MAJOR hit in the UK — the 2015 finale drew over 13 million viewers, making it the most-watched TV series of the year. That’s right. Making custard can be INTENSE.

The Great British Bake Off recently crossed the pond and began airing on PBS as The Great British Baking Show. It’s currently streaming on Netflix if you’re in need of a marathon — and trust me, you are. 

One of the big draws of The Great British Bake Off is its judge Mary Berry — or, as some contestants have called her, “scary Mary Berry.” Dubbed “The British Queen of Baking,” Mary Berry is a very accomplished food writer: she’s published over 75 cookbooks and hosted several cooking shows in the course of her 50-year career. She’s not a mean judge, but she is an honest one and has no qualms about telling a contestant when their sponge is (the horror!!) dry or their tart has a (gasp!!) soggy bottom.


We’re thrilled to bring you a recipe from Mary’s new cookbook, Baking With Mary Berry: Cakes, Cookies, Pies, and Pastries from the British Queen of Baking. We’ve chosen the very British-sounding and delicious-looking Treacle Tart — which anglophiles might know as Harry Potter’s favorite dessert.

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Treacle Tart Recipe

Serves 8



1 ½ cups all-purpose flour
6 tbsp chilled butter, cut into cubes
About 2 tsbp cold water
1 cup golden syrup or ½ cup corn syrup plus ½ cup honey
About 2 cups fresh white or brown bread crumbs
Grated zest and juice of 1 large lemon

Special equipment

10in (25cm) loose-bottomed fluted tart pan


1. Make the dough: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in enough water to make a soft, pliable dough.

2. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.

3. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Roll out the dough on a lightly floured surface and use to line the tart pan.

4. Gently heat the syrup in a saucepan until melted, and stir in the bread crumbs and lemon zest and juice. Pour into the tart crust.

5. Bake for 10 minutes; reduce the oven temperatures to 350 degrees Fahrenheit (180 degrees Celsius), and bake for another 30 minutes or until the tart is golden and the filling firm.

6. Let cool in the pan for a few minutes. Serve warm, cut into slices with a spoonful of cream and little grated lemon zest.

Image and Text reproduced by permission of DK, a division of Penguin Random House from Baking with Mary Berry DK. ©2016 by DK. All rights reserved.

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