Treacle Tart

Syrupy, sweet and slightly chewy. Once on my banned foods list, now I can enjoy treacle tart again served gluten-free with lashings of custard.


Treacle tart seems to contain lots of things you can't eat if you are gluten free - pastry and bread crumbs! However it is easier than you think to make. You simply need to make the gluten-free pastry and then fill it will golden syrup, breadcrumbs and some lemon. Delicious!

Gluten-Free Treacle Tart

Treacle tart...now must make some custard to go with it!

Ingredients

  • 1 quantity Shortcrust Pastry
  • 400g golden syrup
  • 150g gluten-free breadcrumbs
  • 1 lemon

Method

  • Make the pastry and allow it to rest in the fridge.
  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Roll out the pastry and line a tin (c.23cm). I find that sometimes it is easier to roll the pastry out between two sheets of baking paper or clingfilm or you can use lots of flour on a board.
  • Crumple up a piece of paper paper and then uncrumple and use to roughly the line the pastry case.
  • Fill with baking beans and bake in the oven for 8 minutes.
  • Take out of the oven and remove the baking paper and beans and return to the oven for a further 5 minutes.
  • Your pastry case will not be quite done, but you will be adding a very hot filing which will mean it will cook well and not have a soggy bottom.
  • Gently heat the golden syrup in a saucepan.
  • Once warm add the breadcrumbs, lemon zest and lemon juice.
  • Stir well.
  • Pour into the pastry case and return to the oven for 20-25 minutes until the topping is just beginning to brown.
  • Remove the oven and allow to cool slightly.
  • You can cool entirely at this stage and then heat up later if required. Just wrap in foil and warm through in a warm oven.
  • Best served with custard, but you can also serve with cream or ice cream.

Your mixture will look quite sloppy before you add it to the pastry case. Don't be tempted to add more breadcrumbs or it will be too stiff.

I find the lemon makes the mixture a little less sickly but you can omit if you wish.

I make my own breadcrumbs from leftover bread and freeze. Then I have them to hand for dishes like this, pie toppings, stuffing mixtures and even trips to the park! Simply rip the bread into pieces and foodprocess into crumbs of the desired consistency. Place in bags and freeze.