Sunday

Treacle Tart

A very sweet, popular tart




220g gluten-free and dairy-free shortcrust pastry

220g golden syrup
220g gluten-free breadcrumbs
1 unwaxed lemon, juice and finely grated rind 




Preheat your oven to  or 200'C / 400'F / Gas 6.

Line a 23cm flan dish with the pastry, put some pastry aside with any trimmings, for decorating the top.

In a medium pan, gently warm the golden syrup until melted, then add the gluten-free breadcrumbs, lemon juice and grated rind.  Stir until evenly mixed.

Pour into your pastry case and decorate with the pastry you set aside in step 2, with either criss-cross strips, twists or cut-out shapes.

Bake in the centre of your oven for 25-30 minutes.

Serve with dairy-free ice-cream or custard.


Tips: 
Experiment with different syrups like corn, honey or maple.  The distinctive flavour of golden syrup is the traditional sweetener to use.  
Gluten-free breadcrumbs can be made by gathering the left-overs or ends of a loaf, then placing in an electric food processor until the bread resembles crumbs.

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