If you’re in need of a treat this week then indulge yourself with a warm and delicious treacle tart, guaranteed to make all your troubles float away.
Serves:6
Preparation:30 mins
Cooking time:30 mins
What you’ll need:
- For the pastry:
- 1x block of Genius Gluten Free Shortcrust Pastry
- 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
What to do:
1.Preheat the oven to 180’C/375’F/gas mark 5.
2.Place the pastry between two sheets of cling film and roll to the thickness of a £1. The cling film helps to hold the pastry together.
3.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.
4.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.
5.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.
6.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.
7.Cover the tart shell with cling film and place in the fridge to firm up for 30 minutes before baking.
8.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.
9.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.
10. Serve treacle tart warm or cold, cut into generous slices.