Gluten Free Spiced Treacle Tart
A simple twist on the original traditional treacle tart recipe to spice this traditional favourite up just in time for Easter, the perfect way to use up those unwanted slices of bread or go all out and use Hot Cross Buns instead
Servings: 8 slices
Calories: 486kcal
Ingredients
To make the pastry
- 200 g gluten free plain flour
- 50 g caster sugar
- 50 g fat (I use Trex white vegetable fat) I use Trex or Crisp n Dry
- 50 g butter I use Flora vegan butter blocks
- 1 egg(s) I use a flaxseed egg (1tbsp flax/3tbsp water)
To make the Treacle Tart filling
- 300 g gluten free hot cross buns 4 buns, use a vegan brand if necessary
- 200 g golden syrup (corn syrup)
- 100 g granulated sugar
- 1 tbsp lemon juice
For non - Hot Cross Bun version see notes...
Instructions
- To make the pastry weigh the flour, butter and fat into a large bowl, using a pastry cutter work the fat into the flour to make breadcrumbs
- add your flaxseed egg: 1tbsp flaxseed, 1tsp psyllium husk powder (optional) and 3tbsp water.
- Give the mix a stir and turn out onto the kitchen worksurface and bring the pastry together. Roll into a ball and pop into a Tupperware container and pop in the fridge whilst you set to work on the treacle tart filling.
- Add the golden syrup and sugar to a large saucepan and heat gently until the sugar has dissolved.
- Remove from the heat and add all the remaining filling ingredients and stir until all the breadcrumbs have been fully coated in the syrup mixture. Set aside and allow to cool to room temperature.
- Now get your pastry out of the fridge and work it for a minute or two to prevent cracks. Roll into a large enough round to line a 8 inch loose based flan tin. Prick the bottom of the pastry shell with a fork to encourage an even bake
- Pop the tin into the fridge while you set to work making pastry shapes of your choice to decorate - you should have a decent amount of pastry to do this.
- Now the tart filling will have cooled enough to tip into the pastry shell. remove tin from fridge.
- Tip the treacle tart mixture into the pastry case and smooth to the edges with the back of a spoon, add your decorations if using them and pop into a preheated oven at 200°C | 180°C fan | 395°F | Gas 6 for 25-30 minutes or until a delicate golden brown.
- Serve immediately with custard or cream or cool to enjoy later.
Notes
For the plain white bread version
300g plain white gluten free breadcrumbs
50g candied peel (optional)
1tsp cinnamon
1/2tsp ground clove
instead of 200g golden syrup and 100g caster sugar, use 200g of both as normal plain bread will not be sweet.
Nutrition
Calories: 486kcal | Carbohydrates: 72g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 216mg | Potassium: 4mg | Fiber: 2g | Sugar: 39g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg