This gluten-free treacle tart is a comforting autumn dessert: sweet, sticky and best served warm with vanilla ice cream.
I remember making treacle tart in food tech at school, but it’s less common these days — which is a shame because a gluten-free version is easy to make using leftover gluten-free bread and a simple gluten-free shortcrust pastry.
This recipe is also a great way to reduce food waste by using slightly stale gluten-free bread. In fact, leaving the bread out for a day can improve the texture of the filling.
The best treacle tart recipe
Treacle tart is a classic British pudding made with a crisp pastry case and a syrupy filling. The filling combines golden syrup, gluten-free breadcrumbs made from bread, and lemon zest for balance.
While some modern recipes swap breadcrumbs for ground almonds, this version sticks to the traditional method for a simple, nostalgic flavour. Serve it warm with a scoop of ice cream or a generous pour of custard, or enjoy a cold slice with a cup of tea. Leftovers freeze well and can be defrosted for a quick dessert.
Making gluten-free shortcrust pastry
The first step is to make the gluten-free shortcrust pastry. It’s straightforward to prepare and rolls out well if chilled first.
For this tart use half the quantities from a full pastry recipe. The ingredients for the pastry used here are:
- 170 g plain gluten-free flour
- 1 tsp xanthan gum
- 1 medium egg
- 1–2 tsp water
- 110 g unsalted butter (cold)
- 1 tbsp caster sugar
- Pinch of salt
Use a plain or all-purpose gluten-free flour blend. Rub the cold butter into the dry ingredients, then add the egg and a splash of water to form a dough. Chill the dough for about an hour — this reduces stickiness and makes rolling easier. Roll between two sheets of clingfilm or baking paper to prevent tearing.
Blind-bake the tart shell before adding the filling. If you have baking beans, they help keep the pastry shape; otherwise dried rice or lentils work well as a substitute.
Filling ingredients
The filling is very simple. For the treacle tart you will need:
- 150 g gluten-free bread (preferably a day or two old)
- 400 g golden syrup
- Zest and juice of one lemon
Any gluten-free bread will do; slightly stale bread is ideal because it absorbs the syrup better. White bread gives a classic flavour, but brown or seeded loaves can be used if preferred.
Process slices of bread in a food processor to make fresh breadcrumbs. Avoid pre-packaged breadcrumbs because they won’t absorb the syrup as well.
If you’re outside the UK and can’t find golden syrup, it’s thicker than corn syrup and commonly used in British baking. You can try sourcing it or find recipes online to make a substitute if needed. The lemon zest and juice are optional but they cut through the sweetness and brighten the filling.
My gluten-free treacle tart recipe
This recipe makes a tart to serve 8–12 people depending on portion size. Serve warm with ice cream for the best experience, or keep it chilled for a teatime treat. It’s quick to assemble and an excellent way to use leftover gluten-free bread.
Gluten Free Treacle Tart
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Equipment
-
21cm fluted tart tin
Ingredients
- Half a batch of gluten-free shortcrust pastry
- 150 g gluten-free bread
- 400 g Golden syrup
- Zest and juice of one lemon
Instructions
- Make the pastry following your preferred gluten-free shortcrust recipe. Chill the dough for an hour, then roll out between two sheets of clingfilm or baking paper to about 4mm thick.
- Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Line a 21cm loose-bottom tart tin with the pastry, pressing it into the sides and ridges. Trim the excess, leaving a slightly thicker rim to reduce shrinking, and prick the base with a fork.
- Line the pastry with baking paper and fill with baking beans, rice or dried lentils. Blind-bake for 10 minutes, remove the paper and weights, then bake a further 5–10 minutes until golden. Remove from the oven.
- Meanwhile, blitz the bread into crumbs in a food processor. Place the crumbs in a bowl, add the golden syrup, lemon zest and juice, and mix until the crumbs are fully coated and the mixture is combined.
- Pour the filling into the pre-baked pastry shell, spread evenly and return to the oven for 20–25 minutes until the top is golden and the centre feels set.
- Allow the tart to cool slightly before serving. Enjoy warm with ice cream or custard, or cool completely and store in an airtight container.
Nutrition
Need some more gluten-free baking inspiration?
If you want more recipes, try other easy gluten-free bakes such as Jamaican ginger cake, gluten-free apple turnovers, gluten-free gingerbread, or a gluten-free apple pie.
If you make this tart, I’d love to see your photos — share them with the hashtag #theglutenfreeblogger or tag the recipe author on social media.
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