Pecan and Treacle Tart with Spiced Cashew Filling
A British classic featuring a buttery shortcrust pastry shell filled with a golden syrup and cashew-breadcrumb mixture, topped with pecans and baked until just set. Rich, sweet, and warmly spiced with cinnamon and mixed spice, this indulgent tart balances crisp pastry with a chewy, nutty filling. Serve at room temperature with vanilla ice cream or a pour of cream for afternoon tea, dessert, or special occasions. This version combines the traditional treacle tart structure with the texture of toasted cashews and the elegant presentation of whole pecan halves.
Ingredients
- 1 ¾ cups all-purpose flourgluten-free blend1:1flourgluten-free
may need extra water for pastry
- 8 tablespoon butter, cubed
- 1 pinch salt
- ⅓ cups powdered confectioners sugar
- 1 egg
- 1 tablespoon water
- 2 ¾ oz breadcrumbs
- 2 ¾ oz cashew nuts
- ½ teaspoon ground cinnamon
- 1 teaspoon dry mixed spice
- 12 oz golden syrup
- ½ lemon, zest and juice
- 2 egg
- 7 tbsp cream
- 4 oz pecans
Instructions
- 1
Cube the butter and combine with flour and salt in a large bowl.
- 2
Rub flour and butter together with your fingers for around 5 minutes until resembling fine breadcrumbs.
- 3
Add powdered sugar and stir to incorporate.
- 4
Add egg and water, mixing lightly with your fingers until dough comes together.
- 5
Form dough into a ball, wrap in baking paper, and refrigerate for 30 minutes.
- 6
Preheat oven to 325°F.
- 7
Scatter cashew nuts on a baking tray and toast for around 8 minutes until slightly browned, then cool.
- 8
Lightly flour a work surface and roll chilled pastry to ⅛" thickness.
- 9
Line a 9 ¾" tart case with rolled pastry, gently pressing into sides without stretching.
- 10
Line case with scrunched baking paper and coins, then blind bake for 20 minutes.
- 11
Remove from oven and take out baking paper and coins.
- 12
Beat an egg and brush inside of pastry case, then bake for 5 more minutes.
- 13
Remove from oven and cool for 10 minutes.
- 14
Increase oven temperature to 350°F.
- 15
Pulse toasted cashew nuts in a food processor until resembling coarse sand.
- 16
Transfer to a bowl and combine with breadcrumbs, mixed spice, and cinnamon.
- 17
Zest and juice the lemon half.
- 18
Heat golden syrup and lemon zest in a saucepan until starting to bubble.
- 19
Pour golden syrup mixture over nuts and breadcrumbs, stirring to combine.
- 20
Add lemon juice, egg, and cream, stirring well.
- 21
Pour filling into prebaked pastry case and arrange pecans on top.
- 22
Bake for 15 minutes until filling sets with slight wobble in center.
- 23
Remove from oven and trim excess pastry crust.
- 24
Cool to room temperature before serving with cream or vanilla ice cream.
Tips
Keep pastry cool throughout: chill the dough, work quickly when rolling, and use cold hands when pressing into the tart case to prevent shrinkage.
Toast cashew nuts separately for even browning and better flavor development before grinding, as they cook faster than the filling.
Watch the filling carefully in the final minutes; it should wobble slightly when shaken, indicating a creamy center rather than an overcooked, tough texture.
Good to Know
Cover loosely with foil and store at room temperature for up to 2 days. Refrigerate for up to 4 days in an airtight container.
Prepare pastry dough up to 2 days ahead, wrapped and refrigerated. Blind-baked pastry shell keeps for 1 day. Assemble and bake the same day for best texture.
Serve at room temperature with a drizzle of heavy cream, a generous dollop of vanilla ice cream, or a pour of custard. Pairs well with strong tea or coffee.
Common Mistakes
Use cold ingredients and avoid overworking pastry to prevent tough, shrunk crust.
Do not skip the lemon juice to avoid filling tasting one-dimensionally sweet.
Avoid overbaking the filling to prevent a rubbery, overcooked texture instead of creamy and set.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra water for pastry
General Alternatives
FAQ
Can I use all pecans instead of the cashew-breadcrumb filling?
Yes, toast and grind 160 grams of pecans with the breadcrumbs and spices. The flavor will be richer and more uniform, though the original cashew-pecan combination provides textural contrast.
What if my pastry shrinks during blind baking?
Ensure pastry is well-chilled before rolling and lining. Avoid stretching when pressing into the case. If shrinkage occurs, patch small gaps with scraps before adding the filling.
How long can I keep a baked pecan treacle tart?
Store covered at room temperature for 2 days or refrigerated for up to 4 days. It does not freeze well due to the syrupy filling becoming hard and separating from the crust.