Treacle tart is a British tart with a filling made from golden syrup. The earliest known recipe is from the English author Mary Jewry in her cookbooks from the late 19th century; however, mentions of treacle tarts predate her cookbooks. For example, in April 1828, a Mrs. Delafields of Fan-street (a treacle tarts, green-grocery and periwinkles seller) in London appeared upon summons as to why she was allowed to keep a ferocious dog after a complaint was made against her.Morning Herald (London), Wednesday 02 April 1828 - https://www.britishnewspaperarchive.co.uk/viewer/bl/0002408/18280402/025/0003
Desserts
Treacle tart is prepared using shortcrust pastry, with a thick filling made from golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both to create a softer filling.
See also Butter tart List of pies, tarts and flans Tarte au sucre
References
Further reading Treacle tart recipe by Heston Blumenthal from Times Online (Paid subscription required) Treacle tart recipe by Nigel Slater from The Guardian