Gluten Free Treacle Tart
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A gluten free version of one of Great Britain’s most famous desserts, this gluten free Treacle Tart recipe features a perfectly flaky, buttery crust filled with a deliciously gooey, lemon-infused filling!
A frequently requested dessert in our home, Treacle Tart is a family favorite. And though no one in our family has celiac, I still try to avoid overloading on gluten so I’ll rotate between gluten and gluten-free versions of our favorite dishes. And so in addition to my recipe for traditional treacle tart, I also developed this GF treacle tart recipe which we’re confident you’re going to enjoy as much as we do!
What is Treacle Tart?
It’s a traditional British teatime dessert dating back to the 1800’s that features a buttery, flaky shortcrust pastry that’s filled with a gooey, lemon-infused filling made from golden syrup, breadcrumbs, and fresh lemon zest. Cream and eggs are added to the filling for a softer, richer, more luxurious texture and flavor.
This gluten free treacle tart doesn’t miss a beat: You’ll still enjoy a marvelously flaky, buttery crust with that irresistibly delicious filling!
What is Golden Syrup?
Unless you’re already familiar with British baking you may be wondering about golden syrup. Golden syrup, also known as light treacle, is the primary ingredient in this filling and has been used in a wide range of other British desserts for over a century. It’s a thick amber-colored inverted syrup made with sugar, water and citric acid and has a deep caramelized, buttery flavor.
Are Karo Syrup and Golden Syrup the Same?
No. The ingredients, process, flavor, and texture are different. Corn syrup is made from corn, isn’t as thick, lacks any depth of flavor, and just tastes like mild sugar syrup. Golden syrup is made from sugar and has very deep caramelized, buttery, and complex flavor notes. There is no equivalent in the U.S. and substituting corn syrup will not yield the same flavor results.
Outside of the UK, Canada, Australia, New Zealand, and British territories, it can be a little challenging to find golden syrup. If you can’t find it in your local grocery store you can find it online, like here on Amazon. Alternatively you can also make your own – and it’s super easy!
Check out our tutorial on how to make Golden Syrup!
Equipped with either store-bought or homemade golden syrup you’re ready to make your GF treacle tart!
You can make this treacle tart a day in advance and serve it at room temperature or briefly heat it up in the microwave. Store your treacle tart in an airtight container and it is best eaten within 2 days. You can also wrap it well and freeze it for up to 3 months.
Let’s get started!
Gluten Free Treacle Tart Recipe
For the GF Shortcrust Pastry:
Place the dry ingredients in a food processor and pulse until blended. Add the cold butter and lard.
Pulse a few more times until the mixture resembles coarse crumbs.
Add the apple cider vinegar and water a little at a time, pulsing between additions, until the mixture comes together. Be careful NOT to over-mix the pastry or it will be tough and not flaky.
Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The pastry can be refrigerated for a few days or frozen for up to 3 months.)
Preheat the oven to 375 degrees F.
Roll out the chilled pastry dough. It’s easiest to roll it out on to plastic wrap and then transfer it to the tart pan. Roll the pastry dough out so that the diameter is slightly larger than the tart pan. You will need a 9-inch fluted tart pan with a removable bottom (also commonly called a quiche pan). Carefully place the pastry crust into the tart pan and press in the pastry dough.
Place the tart on the middle shelf of the oven and bake for 10 minutes.
For the Treacle Filling:
Break up pieces of white GF bread and pulse them in a food processor until you get breadcrumbs.
Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny.
Stir in the breadcrumbs.
Turn off the heat and let the mixture sit for 5 minutes.
Place the cream and the egg in a small bowl and lightly beat with a fork. Pour the cream/egg mixture into the saucepan with the treacle mixture and stir quickly to combine.
Pour the hot mixture into the tart crust.
Place the tart on the middle shelf of the oven (still heated at 375 degrees F) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned. Remove the tart from the oven and let it cool before cutting it into slices.
Traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Enjoy!
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For more delicious traditional British treats, be sure to try our:
- Treacle Tart (non-GF)
- Sticky Toffee Pudding
- Eccles Cakes
- Spotted Dick
- Bara Brith
- Barmbrack
- Mincemeat Pie
- Scottish Shortbread
- Yorkshire Parkin
- Victoria Sponge Cake
- Crumpets
- Millionaire’s Shortbread
- Yorkshire Pudding
Gluten Free Treacle Tart
Ingredients
- For the GF Shortcrust Pastry:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/4 cup brown rice flour
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter , chilled
- 5 tablespoons lard , chilled (lard is recommended for the flakiest crust but can substitute more butter if preferred)
- how to render your own lard (click link for tutorial)
- 1 1/2 teaspoons apple cider vinegar
- 1/4 cup ice cold water
- For the Filling:
- 1 1/4 cups (450 grams) Golden Syrup
- homemade golden syrup recipe (click link for tutorial)
- grated zest and juice of one lemon
- 1 1/4 cups (100 grams) fresh GF white breadcrumbs (break up pieces of the bread, place in a food processor and pulse until you get breadcrumbs)
- 3 tablespoons heavy cream
- 1 egg
Instructions
- For the GF Shortcrust Pastry: Place the dry ingredients in a food processor and pulse until blended. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the apple cider vinegar and water a little at a time, pulsing between additions, until the mixture comes together. Be careful NOT to over-mix the pastry or it will be tough and not flaky. Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the chilled pastry dough. It's easiest to roll it out on to plastic wrap and then transfer it to the tart pan. Roll the pastry dough out so that the diameter is slightly larger than the tart pan. You will need a 9-inch fluted tart pan with a removable bottom (also commonly called a quiche pan). Carefully place the pastry crust into the tart pan and press in the pastry dough. Place the tart on the middle shelf of the oven and bake for 10 minutes.
- For the Treacle Filling:While the shortcrust is baking prepare the filling. Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny, then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes. Place the cream and the egg in a small bowl and lightly beat with a fork. Pour the cream/egg mixture into the saucepan with the treacle mixture and stir quickly to combine. Pour the hot mixture into the tart crust. Place the tart on the middle shelf of the oven (still heated at 375 degrees F) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned. Remove the tart from the oven and let it cool.Traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
