Sunday

Treacle Tart

A very sweet, popular tart



Ingredients:

220g (8oz) gluten-free and dairy-free shortcrust pastry

220g (8oz) golden syrup
220g (8oz) gluten-free breadcrumbs
1 unwaxed lemon, juice and finely grated rind 

What to do:
  1. Preheat your oven to 180'C(/375'F/Gas 5)for fan, or 200'C (400'F/Gas 6).
  2. Line a 9-inch(23cm)fluted flan dish with the pastry, put some pastry aside with any trimmings, for decorating the top.
  3. 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.
  4. 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.
  5. Bake in the centre of your oven for 25-30 minutes.
  6. 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.

Print Friendly