Treacle tart

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This Treacle Tart is made with gluten free short crust pastry and Genius White or Brown Gluten Free Bread. It is very quick to make as the pastry base does not require baking before the treacle filling is added to it. This is because the syrup quickly heats up as the tart bakes, to cook the pastry from the inside. A great recipe to make with children and delicious served with Vanilla ice cream.

  • Serving: Serves four to six
  • For this recipe you will need: 20cm/8inch tart tin

Ingredients

  • 85g/3oz brown rice flour
  • 85g/3oz cornmeal
  • 1/2 teaspoon of salt
  • 85g/3oz cold butter, diced
  • 55g/2oz caster sugar
  • 1 beaten egg mixed with 1 tablespoon of water
  • For the filling:-
  • 225g/8oz of warmed golden syrup
  • 110g/4oz fresh white Genius Gluten-Free Bread, processed to fine breadcrumbs
  • Finely grated zest and juice of 1 lemon

Method

  1. Preheat the oven to 180’C/375’F/gas mark 5.
  2. To make the pastry, first sieve the flours and salt into a large mixing bowl.
  3. Rub the butter into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar.
  4. With a table knife, stir in the liquid until the flour and butter crumbs clump together. Add another tablespoon of water if the mixture is dry and crumbly.
  5. Bring the dough together into a ball with your fingers and knead lightly until smooth.
  6. Place the dough between two sheets of cling film and roll to the thickness of a £1. The cling film helps to hold the pastry together.
  7. Peel off the top sheet of cling film and transfer the rolled pastry to the tin with the remaining sheet of cling film upper most.
  8. Gently press the pastry into the tin so that the pastry hugs the base, corners and sides then carefully peel away the second sheet of cling film.
  9. Patch up any cracks or holes with trimmings of pastry. Don’t worry if the shell looks patchy as the pastry will even out in the oven.
  10. Remove any excess pastry hanging over the rim of the tart tin by rolling over the top of the tin with the rolling pin. Lightly prick the base of the pastry case with a fork, taking care not to prick all the way through to the tin or the treacle filling will escape.
  11. Cover the tart shell with cling film and place in the fridge to firm up for 30 minutes before baking.
  12. Meanwhile make the treacle filling: gently warm the syrup with the lemon zest and juice until runny, stir in the breadcrumbs and pour into the prepared pastry case.
  13. Bake on the middle shelf of the preheated oven for about 20 minutes or until the pastry is crisp and biscuit brown and the filling is golden and almost set. Do not allow the filling to become too firm or it will harden as it cools.
  14. Serve treacle tart warm or cold, cut into generous slices.