Gluten-Free Treacle Tart with Pecans

A close up of pecan treacle tart on wooden table

5 from 2 votes

Gluten-Free Treacle Tart with Pecans

This Gluten-Free Treacle Tart with Pecans is a glorious transatlantic marriage between a Pecan Pie and a Treacle Tart, deeply nutty, rich and sticky.

Prep Time45

Cook Time50

Chilling time1 10

Total Time2 45

Course: Dessert

Cuisine: American, British

Servings: servings

Calories: 646kcal

Author: Georgina Hartley

Ingredients

110 g cassava flour
100 g gluten-free oat flour
60 g almond flour
20 g ground flaxseeds
100 g unsalted butter fridge cold
75 g caster sugar
pinch of salt
2 eggs medium
1 egg lightly beaten for the egg wash

For the filling

360 g golden syrup
40 g black treacle
pinch of salt
150 ml double cream
1 egg medium
1 tablespoon lemon juice
½ teaspoon vanilla
100 g gluten-free breadcrumbs
75 g pecans toasted then roughly chopped plus extra for decorating on the top

Metric - US Customary

Instructions

Treacle filling

Warm the syrup and black treacle with the salt, then tip into a large mixing bowl.
Whisk in the double cream, then the egg.
Add the breadcrumbs and the pecans, lemon juice and vanilla then set aside.

Pastry crust

In a large mixing bowl whisk together the cassava flour, oat flour, almond flour and flaxseeds.
Slice the butter very thinly directly from the fridge and add to the flour.
Rub the mixture between fingertips until roughly shorn. It’s okay that the butter is still in largish pieces.
Whisk in the caster sugar.
Make a well in the centre of the dry mixture and pour in the beaten eggs.
Bring the dough together using a wooden spoon at first, if you like, but switch to using your hands for the final gathering.
Turn the shaggy pastry out onto a clean work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky. If the dough is still too dry and crumbly then add a little extra milk.
Flatten the ball slightly to make a thick round disc. Wrap in baking parchment and place in the fridge for 1 hour to chill before rolling out.
Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to.
Sprinkle gluten-free flour on the inside of the parchment and place the chilled pastry disc between the parchment sheets.
Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
Peel away the baking parchment and use the rolling pin to lift the pastry over the baking tin.
Fit the pastry into the baking tin, patching up any cracking with excess pastry.
Use a sharp knife to cut away the excess pastry against the top of the tin.
Place the baking tin in the freezer for 10 minutes.
Remove and place a sheet of baking parchment over the pastry and fill the tin with baking beans.
Place the baking tin on a large baking tray to help get it in and out of the oven.
Place the baking tray with the tin in the middle of the oven and bake for 25 minutes.
Remove from the oven and discard the parchment and baking beans.
Take the saved egg yolk from making the pastry and whisk it lightly in a small bowl. Using a pastry brush, brush the egg yolk all over the surface of the pastry and up the insides and on the edges.
Place back in the oven for 5 minutes.
Remove from the oven and let rest for a few minutes.

Assembling and baking the tart

Stir the treacle mixture, then pour into the pastry crust.
Place in the oven and bake for 35-40 minutes until the filling has set.
Allow the tart to cool in the tin before cutting.

Notes

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Get my recipe for the best way to make Homemade Gluten-Free Breadcrumbs.

Gluten-free flour substitutions

Cassava flour. Can be substituted for sweet rice flour (aka glutinous rice flour).
Oat flour. Can be substituted for buckwheat flour or sorghum flour.
Almond flour. Can be substituted for sunflower seed flour.

How to store

Store the baked tart for up to 3 days in the fridge.

How to freeze

Allow the tart to cool completely then carefully lift out of the pie dish, using a palette knife to ease off the edges if needed. Flash freeze the whole pie uncovered for 1 day until frozen then double wrap it in cling film and aluminium foil or a ziplock bag. The pie will freeze well for up to 2 months. Defrost overnight at room temperature before re-heating.

How to re-heat

Re-heat in the oven at 200°C / 180°C / gas mark 6 for 15-20 minutes.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of tart, assuming the pie is cut into 8 servings.

Nutrition