Treacle Tart Recipe

Method

1.Prepare the pastry. Place half the weighed White Mix into a medium sized bowl with the butter, egg and lemon juice. Cream together with a fork to make a paste. Stir in the remaining Mix with the fork and then by hand and bring together into a ball.
2.Knead on a work surface lightly dusted with extra White Mix for a full 2 minutes until smooth. Roll out and use to line a 18cm/7" round pastry container or foil container. Trim away excess pastry and set aside.
3.Prepare the filling. Place the golden syrup and butter, lemon zest and rind in a medium size covered bowl in the microwave. Microwave on full power for 30 seconds or until the butter has melted. Stir ingredients together and add breadcrumbs and egg yolk. Stir to combine and spoon into the pastry case.
4.Rest container onto a preheated baking sheet and cook until the pastry is golden and the topping is just beginning to brown. If necessary cover with foil for the last 10 minutes to allow the base to cook without further browning the top.
5.Serve warm or cold with custard, pouring cream or ice cream.


Gluten Free Wheat Free Option:
Use 225g/8oz Glutafin Gluten Free Wheat Free Multipurpose White Mix
Use 200g/7oz Breadcrumbs made from a Glutafin Gluten Free Wheat Free Loaf

Tip:
For a spiced treacle tart, add 1-2 x 5ml tsp ground mixed spice to the filling ingredients.

To freeze:
Once tart is cold, cut into individual sized portions and place in suitable sealed containers. Freeze for up to a month. Defrost for 2 hours before warming in a medium temperature oven.