How do British people regard treacle tart?

However, the earliest recipe I have found for a treacle tart actually dates to 1879 – before the invention of golden syrup! ... recently) because it has a lot more bread in it than most other recipes – treacle tart should be chewy with a hint of and must hold its shape when cut, many recipes fail in this respect. read more

Treacle is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding. read more

Shaun Rankin's treacle tart A good dose of sharp lemon juice is a must with all that sugar, but I think the zest, as used by Bell and Norwak, confuses the issue. Zest gives a surprisingly powerful flavour, and Bell's tart, in particular, ends up tasting more like an unusual, if very tasty, lemon tart than anything I recognise from school. read more

There’s a pound and a half of golden syrup in this tart so the sweetness really needs cutting with some lemon juice and zest, and if you like, a tablespoon or two of black treacle; it’s not just a nod to treacle tarts of the past, its bitterness really does tone down the sweetness. read more