Pear and Pecan Treacle Tart

Pear and Pecan Treacle Tart //

Pear and Pecan Treacle Tart – A crisp, melt in the mouth pastry case, filled with a delicious golden syrup and pear filling, and topped with pecans. A temptingly nostalgic treat!

After our move back from Hong Kong we’re spending the summer at my Mum’s house, my childhood home. Andy’s starts his new teaching job in September, and we’ll be moving to East London later this month, but while the paperworks gets sorted on the flat we’ll moving into, we’re back home. It’s a full house at the moment. My brother, sister in law, and gorgeous little nephew James (I may have mentioned him already once or twice. Smitten? Me? Surely not…) live here full time, so with me and Andy plus my Mum there’s 5 adults and a baby all under one roof!

Luckily my Mum’s house has the rooms and the garden space to happily absorb us all, and it doesn’t feel crowded. After living 6000 miles away on and off for the last 6 years, it’s such a treat to have family around for a few weeks. The other bonus is that there is always a willing crowd to polish off cake and nibble on cookies! I can try out recipes to my heart’s content knowing nothing is going to get wasted.

Pear and Pecan Treacle Tart //

Today’s recipe is for a Pear and Pecan Treacle Tart, the kind of thing I would haven’t really been able to justify making for just the two of us, but the perfect thing for tempt a family with. It’s the first treacle tart I’ve ever baked, and I’m really happy with the results. The pastry is lovely and crisp, whilst still retaining that lovely melting quality of good pastry.

The filling is the perfect texture, firm, but still a little soft and sticky. The pear in the tart is a wonderful addition. The tart doesn’t taste of pears as such, but the fruity flavour cuts through the sugar and stops it feeling sickly. Then of course there are few tarts that aren’t improved by the crunch of pecans.

Pear and Pecan Treacle Tart //

The recipe comes from Kate Doran’s beautiful book, Homemade Memories. It’s a wonderful book, and I would really recommend getting your hands on a  copy if you don’t own one already. It’s one of the few cook books I own where I find myself wanting to make every recipe. Kate’s nostalgic notes on the origins of each recipe, many of which are rooted in her childhood, make it a lovely book to sit and read through.

Pear and Pecan Treacle Tart //

I’ve adapted the recipe and the method ever so slightly to suit my kitchen, but the recipe essentially remains the same. I’ve made notes of the technique Kate uses where I’ve made changes, so you can try whichever way works best for you. My tin is ever so slightly bigger than the one recommended in the original recipe, so I’ve upped the quantity of pecans to fill it.

Pear and Pecan Treacle Tart //

What are your favourite things to bake or cook for your family?

Jennie xx


  • Adapted, very slightly from Homemade Memories.
  • I’ve used a 25 inch loose bottom tart tin because that’s what I have to hand. The original recipe calls for a 23cm tin. If you use a smaller tin you’ll find it easier to spread your pastry out.

Pear and Pecan Treacle Tart
Pear and Pecan Treacle Tart - A crisp, melt in the mouth pastry case, filled with a delicious golden syrup and pear filling, and topped with pecans. A temptingly nostalgic treat!
Recipe type: Dessert
Serves: 8 -10
  • ----- for the pastry
  • 100g butter, softened
  • 1 tablespoon caster sugar
  • 1 egg yolk
  • 150g plain flour (Kate uses 75g plain flour, and 75g spelt flour, so you can try this if you prefer)
  • pinch of salt
  • ---- for the filling
  • 350g golden syrup
  • 1 small pear, cored and grated
  • 115g brown bread crumb, made by pulsing slightly stale brown bread in the food processor until you have fine crumbs
  • 90ml double cream
  • 1 egg yolk
  • 2 teaspoons lemon juice
  • pinch salt
  • 150g pecan halves
  1. Start by making your pastry. Cream together your butter and sugar until they have just come smoothly together. Add the egg yolk and mix to combine, then add the flour and salt. Mix until your dough just comes together in a ball. You might need to get your hands in at this stage to help bring it all together. Press the dough into a 25cm loose bottomed tart tin (Kate uses a 23cm tart tin) using your finger tips, and the back of a spoon if needed. Try and ensure you've got a nice even layer. Prick all over with a fork, and leave to chill in the fridge for about 2 hours. (The original recipe suggests putting it in the freezer for an hour, but my freezer was packed so full I couldn't fit it in, and a little longer in the fridge is a good alternative!).
  2. Preheat your oven to 190C / 170C fan/ 375F. Bake the tart shell in the centre of the oven for about 10 minutes, then take it out and gently push the pastry down with the back of a spoon. Put it back in the oven for another 12 - 14 minutes until the pastry is golden. Remove it from the oven and allow it to cool completely.
  3. Reduce the heat of the oven to 170C/ 150C fan/ 335F.
  4. While the tart tin cools, you can make the filling. Put the golden syrup into a large saucepan, and heat it over a low heat. Once its warm and slightly thinned, add the grated pear and the breadcrumbs. Take the pan off the heat and add the double cream, egg yolk, lemon juice and salt and mix until its well combined.
  5. Pour the filling into the cooled tart shell. Arrange your pecans on top. Bake in the centre of your oven for about 50 - 55 minutes until the filling is golden and set in the middle.
  6. Take the tart out of the oven and allow it cool completely before you cut it.


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  1. This sounds gorgeous! I’ve been hankering after Kate’s book for a while but haven’t seen a copy in the flesh to leaf through. I might add it to this year’s birthday list!

  2. This looks lovely! I’ve been looking for more recipes that use pecans so decoratively, other than my usual. Thank you, I will definitely be trying this AND try to make it look as pretty as yours. (I’m probably going to cheat on the pastry though, sshhh 🙂

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