Gluten-Free Treacle Tart with Pecans
This Gluten-Free Treacle Tart gets an extra special twist with the inclusion of a little black treacle and toasted pecans stirred into the filling alongside the breadcrumbs, zesty lemon and cream. It makes for the same comforting pud with a little more bite and a slight edge off the sweetness. It's a gorgeous squidgy nutty filling baked in a delicious buttery crust, made with gluten-free flours and no xanthan gum.
Servings: 12 servings
Calories: 445kcal
Ingredients
- 120 g sweet rice flour glutinous rice flour
- 110 g sorghum flour
- 60 g tapioca flour tapioca starch
- ½ teaspoon kosher salt
- 200 g unsalted butter fridge cold
- 2 eggs medium
For the filling
- 360 g golden syrup
- 40 g black treacle
- ⅛ teaspoon kosher salt
- 150 g double cream
- 1 egg medium
- ½ lemon
- 100 g gluten-free breadcrumbs
- 75 g pecans
Instructions
Pastry crust
- In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
- Slice the butter very thinly directly from the fridge and add to the flour.
- Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
- Whisk one egg with the egg white from the second egg in a small bowl. Save the extra egg yolk for later for sealing the pastry during the blind bake.
- Make a well in the centre of the dry mixture and pour in the whisked 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.
- Flatten the ball slightly to make a thick round disc. Wrap in baking parchment and place in the fridge for 1 hour to chill (or 15 minutes in the freezer) before rolling out.
- Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
- Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to.
- Sprinkle tapioca 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, which has been crumpled and straightened out again, inside the pastry case and pour baking beans over the top.
- You can 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 whilst preparing the filling.
Treacle filling
- Scatter pecans on baking parchment on baking tray and bake in the oven (at the current temperature you have it for the pastry) for 10 minutes. Remove them and roughly chop.
- Pour the golden syrup, black treacle and salt into a small saucepan and warm them until they are a little more runny, then tip into a large mixing bowl.
- Whisk in the double cream, then the egg.
- Add the breadcrumbs, chopped pecans, lemon zest and juice.
Assembling and baking the tart
- Pour the golden syrup filling into the blind baked pastry crust.
- Place in the oven and bake for 40 minutes until the filling has set.
- Allow the tart to rest for 5 minutes in the tin before carefully removing and cooling completely on a cooling rack.
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.
For more detail on making the pastry and flour substitutions visit >>> All-Butter Gluten-Free Pastry recipe.
- Blind bake the pastry to avoid a soggy bottom.
- Use leftover pastry for jam tarts or cheese straws.
- Bake the tart in the middle shelf of the oven for even cooking.
- Let the tart cool completely for the filling to set.
- Use a 20cm (8 inch) loose-bottomed metal tart tin for even baking and easy removal.
- Serve with either whipped cream, vanilla ice cream, or homemade custard.
- Store at room temperature for 2 days or refrigerate for 4-5 days.
- 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.
Nutrition
Calories: 445kcal | Carbohydrates: 53g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 142mg | Potassium: 150mg | Fiber: 2g | Sugar: 27g | Vitamin A: 664IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg