Chris Tayler, Andy Lawson and Will Pemberton are course tutors at Bettys Cookery School in Harrogate. They share a passion for great food that is honest, full of flavour and made from the finest ingredients. They are also big fans of The Great British Bake Off. Each week during the series Bettys Baking Boys will share some of their favourite recipes so you can put your own skills to the test. It's pastry week on Bake Off. Bettys School course tutor Will Pemberton shares a favourite recipe from Bettys Cookery School's Pastry Making course and an iconic British favourite - a treacle tart. Pâte Sucrée is sweet pastry.

  • 1 hour
  • 4-6
  • Easy


  • 100g butter
  • 100g caster sugar
  • 5 egg yolks
  • 225g plain flour
  • 100g butter, softened/room temperature
  • 300g golden syrup
  • 3 croissants
  • 1 egg beaten
  • ¼ tsp salt



Preheat the oven to 175 °C (fan assisted).

To make the pâte sucrée: Using electric beaters, cream together the butter and sugar until pale and fluffy.

In a small measuring jug, lightly squeeze the mixture to a dough. As the pastry will feel quite soft wrap the pastry in cling film and chill in the fridge for at least 30 minutes.

Place a 15cm baking ring or flan case on a baking tray.

On a clean, dry work bench, roll out the chilled pastry to the thickness of a pound coin using a rolling pin and a little flour.

Using the rolling pin to lift the pastry into the baking ring. Line the baking ring with the pastry ensuring the base and sides of the ring are covered and there are no holes in the pastry.

Place a circle of baking parchment paper into the lined pastry case (enough to cover the base and sides of the ring).

Add enough baking beans into the pastry case to cover the base and support the sides for about ten minutes. The beans prevent the pastry from shrinking whilst cooking.

Carefully remove the baking beans and the paper (the beans will be very hot) and cook for a further five minutes until the base of the pastry has dried out. Once cooked leave on the side whilst you prepare the filling.

To prepare the filling tear croissants into small pieces and place in a blending pot. Blend the croissants briefly into small crumbs.

In a heavy based pan warm the golden syrup. Decant the croissant crumbs into a large bowl, mix together with the golden syrup and salt.

Gradually mix in the egg to form a firm batter.

Pour the filling into the pastry case and bake for 30-35 minutes until the mixture has set. It will have a slight wobble but this will set on cooling. Be careful as the mixture will be very hot.

Tips: As an alternative to croissants you can use either 160g of white breadcrumbs, wholemeal breadcrumbs or brioche crumbs.

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