Gin and Marmalade Treacle Tart Recipe
This indulgent Gin and Marmalade Treacle Tart elevates the classic British dessert with a botanical gin infusion and tangy orange marmalade. The crisp shortcrust pastry holds a rich, gooey filling that perfectly balances deep sweetness with bright citrus complexity.
- Prep
- 25 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 420 kcal
Method
To make the pastry, pulse the flour, icing sugar, and chilled butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water, pulsing until the dough just comes together. Wrap in cling film and chill for 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface and line a 23cm loose-bottomed tart tin. Trim the edges, prick the base with a fork, and chill for another 15 minutes.
Line the pastry case with parchment paper and baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until golden. Reduce oven temperature to 160°C (320°F).
In a large saucepan, gently heat the golden syrup and marmalade until melted and combined. Do not let it boil.
Remove the syrup mixture from the heat and stir in the gin, orange zest, lemon juice, and fresh breadcrumbs. Let the mixture sit for 5 minutes so the breadcrumbs can absorb the liquid.
Pour the filling into the pre-baked pastry shell. If you have leftover pastry, you can create a lattice pattern on top.
Bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center.
Allow the tart to cool completely in the tin before slicing to ensure the treacle sets properly. Serve with clotted cream or gin-infused custard.
Notes from the kitchen
Always use fresh breadcrumbs rather than dried ones for the correct chewy yet soft texture.
Choose a gin with strong citrus or floral notes to complement the orange marmalade.
If the pastry edges brown too quickly, cover them loosely with foil halfway through the final bake.
Warm the golden syrup slowly; if it gets too hot, it may cause the gin's subtle botanicals to evaporate too quickly.
