Gluten Free Treacle Tart with Rice Flour Pastry

Rice Flour Sweet Pastry

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20cm/8” loose bottom tart tin or flan dish
3. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
4. Add the butter and using a fork, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
5. Break the egg into the bowl and stir to combine, adding just enough lemon juice to make a slightly sticky dough.
6. Using your hands, gather everything together to form a smooth ball of pastry dough.
7. Cover and leave to rest for 15 minutes.
8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
9. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.

Blind Baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
3. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry.
4. Return the pastry to the oven and cook for a further 5-6 minutes.

Treacle Tart

1. Break the egg into a mixing bowl, add the grated lemon rind and whisk together well.
2. Continue whisking as you add the golden syrup.
3. Stir in the breadcrumbs and let the mixture stand for 5 minutes.
4. Tip the mixture into the pastry base and bake for 25-30 minutes.