The Great British Bake Off – gluten and dairy free technical challenge – week 3

Technical challenge – week 3. Gluten and dairy free treacle tart with woven lattice top.

Treacle tart – no problem. Woven lattice top with gluten free pastry – yeah, I can do that!

Making a lattice with normal sweet pastry can be a challenge. Luckily I had a lot of practise of this when I worked as a pastry chef. Lattice apple pie was a banquet favourite. Problem – you can lay the strips over an apple filling, not so over a treacle filling. I’ll admit it took me a few attempts, but enjoyable. I do miss being a pastry chef!

So I got there in the end. I did this by heavily flouring a flat baking tray with gluten free flour. I made my lattice top on the very edge of the tray then slid it over the treacle tart.

There is slightly less filling in the tart than there should be as a bit had been scooped out with previous lattice attempts!

You’ll notice I have used gluten and dairy free cake crumbs in my treacle filling. I just prefer the taste, in a wheat based treacle tart too.

The recipe

Ingredients
Sweet pastry
100g dairy free margarine ( I prefer vitalite)
50g caster sugar
1 medium egg
100g Doves Farm gluten free plain flour
100g maize flour

Treacle filling
225g golden syrup
225g dairy and gluten free vanilla sponge, blitzed in a food processor into fine crumbs. Here’s my recipe
1teaspoon lemon juice

For the pastry
Place the dairy free margarine, sugar and egg into a food mixer or a large bowl. Mix until all ingredients are combined.

Mix in the gluten free flour and maize flour until it comes together as a dough. When making pastry with wheat flour the pastry needs time to relax before rolling out or the gluten in the flour causes the pastry to shrink when cooking. As this pastry does not contain gluten we do not need to do this but if the pastry feels soft bring together into a ball, flatten slightly. Wrap in cling film and place into the fridge for 20 minutes.

Rub a layer of margarine or butter all over the flan ring or tin. Lightly dust the work top with gluten free flour. Roll the pastry one way, turn the pastry 90° making sure there is gluten free flour underneath and roll again. Continue rolling out the pastry moving the pastry around between rolls to make sure it doesn’t stick to the table.

Roll up the pastry onto the rolling pin and unroll over the flan ring. This pastry is crumblier than wheat pastry so if you find it difficult to roll out, roll out onto a plastic food bag or cling film. Fold the pastry into the corners of the flan ring. Try not to stretch the pastry as it will tear. If you get holes in the pastry push the pastry together and rub the join.

Preheat oven to 190°c / 375°f / gas mark 5.

Depending on your oven you may want to part bake your pastry case before adding your filling. Line the pastry case with baking parchment or tin foil. Fill with baking beans and part bake for 10 minutes.

For more tips on making gluten free pastry.

Warm the golden syrup in a saucepan until runny. Stir in the cake crumbs and the lemon juice. Pour into the pastry case.

Lattice top.
Roll out the leftover pastry and cut into strips. You may want to cover the strips with cling film to prevent the pastry drying.

Heavily flour a flat baking tray with gluten free flour. Lay your lattice strips at the edge of the tray. Slide the lattice over the top of the treacle filling. Trim the pastry around the edge. Brush with beaten egg.

Bake for 30 – 40 minutes until golden.

Just out of the oven.

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