Vegan Treacle Tart Recipe
This vegan treacle tart is a comforting classic with a modern twist—perfectly sweet, sticky, and zesty with a hint of lemon. A crisp homemade pastry base holds a luscious filling that’s as delightful as it is easy to make.
Equipment
- Mixing bowl
- Pastry dish (23cm or 9-inch diameter)
- Oven
- Baking beans or dried rice
- Food processor
- Aluminum foil
Ingredients
Pastry
- 50 g soft margarine
- 1 tbsp ground flax seeds (blend it with 3 tbsp water)
- 200 g Free From Fairy (gluten-free flour, plain)
- 50 g hard margarine
Filling
- 1 apple (grate and peel them)
- 400 g golden syrup (you can also use coconut honey)
- 1 lemon (Both zest and juice required)
- 75 g ground almonds (you can also use breadcrumbs if you want a nut-free version)
Instructions
- Prepare the flax egg by mixing ground flaxseed with water and setting it aside.
- Gather the pastry ingredients and combine them in a food processor along with the flax egg, processing until a dough forms.
- Adjust with water or flour as needed.
- Press the dough into a 23cm (9-inch) dish and pre-bake the pastry case blind at 200°C (180°C fan) for 10 minutes, using foil and baking beans or dried rice.
- Remove the foil and beans, then bake for another 5–10 minutes until slightly golden.
- Mix the filling ingredients in a bowl and pour them into the pastry case.
- Lower the oven temperature to 180°C (160°C fan) and bake for 25–30 minutes until set and crisp.
- Serve warm with dairy-free ice cream or custard.
Notes
- Ensure the flax egg is fully set before combining it with the pastry ingredients.
- Blind-baking helps achieve a crisp pastry base, preventing sogginess.
- Adjust the filling sweetness by using more or less golden syrup based on your preference.