Gluten free treacle tart
A sweet, lemony golden syrup filling in a crisp gluten free pastry case. Serve warm with a spoonful of cream.
- Time1 hr 20
- LevelMedium
- Costabout £0.38 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, xanthan gum, icing sugar and butter together until like breadcrumbs. Mix in the egg yolk and 2 to 3 tbsp cold water to make a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll the pastry between two sheets of baking paper to fit a 23 cm tart tin. Peel off the top paper, flip the pastry into the tin and press in. Patch any cracks with offcuts.
- 3
Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake 5 minutes more.
20 min - 4
Warm the golden syrup in a pan until runny. Off the heat, stir in the breadcrumbs, lemon zest, 2 tbsp lemon juice, the egg and ginger.
- 5
Pour the filling into the pastry case and bake for 25 to 30 minutes, until just set with a slight wobble.
27 min 30 s - 6
Leave to cool for at least 20 minutes. It sets as it cools. Serve warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.