It keeps forever, and it has so many delicious uses, not least of all this Gluten Free Treacle Tart. Golden syrup can be somewhat hard to find in the US I hear, but it’s totally worth hunting down and buy a few cans/bottles if you can, you can usually find it in the “British” section of your big chain grocery stores. Golden syrup is pale and golden (hence the name) and much sweeter thank black treacle/molasses. Here in the UK, when we think treacle we generally think of black treacle, aka molasses, a thick black syrup that is a little bitter, or at least I do! However there is another type of treacle, golden syrup, and that is what is used in the Gluten Free Treacle Tart. This Gluten Free Treacle Tart is perhaps bit deceiving in its name. My Gluten Free Treacle Tart recipe is no exception, making it gluten free doesn’t make it any more difficult or time consuming, it’s just as easy and tasty, you’d never know it was gluten free! It’s simplicity makes it all that much more appealing in my eyes, sometimes all you need is a few ingredients to make a truly spectacular dessert to serve friends and family. Treacle tart is a tried and true staple dessert here in the UK, and one of my favourites. It’s sticky, sweet, and Harry Potter’s favourite! You’re going to love how simple this British classic is to make!ĭisclosure: This post contains affiliate links, if you purchase through these links I will get a small commission at no extra cost to you. Serve warm or cold.This Gluten Free Treacle Tart is an easy and delicious dessert you can serve any time. Remove the tart from the oven and leave to firm up in the tin. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.īake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.īake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. Make sure they are all longer than the edges of the tart tin.Įgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Pour the syrup mixture into the lined tin and level the surface. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. To make the filling, heat the syrup gently in a large pan but do not boil. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Place the reserved pastry for the lattice top on cling film and roll out thinly. Prick the base with a fork, to stop the base rising up during baking. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Īdd about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |