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For the filling:
200g gluten-free plain flour
160g Sainsbury's freefrom vegetable spread
1 unwaxed lemon
2 slices (approximately 50g) Sainsburys freefrom white sliced bread
240g golden syrup
2 x 5ml spoonfuls cornflour
To serve: Dairy-free custard or dairy-free ice cream
You will also need:
A 24cm ovenproof pie plate, baking parchment and clingfilm, and (optional) small, shaped pastry cutters (eg star shapes)
1. Preheat the oven at 200ºC, 400ºF, gas mark 6. Wash the lemon and finely grate the zest. Combine the flour and lemon zest in a mixing bowl, then rub in the spread until the mixture resembles fine breadcrumbs. Add enough cold water to form a stiff dough. Press the dough together with your fingertips.
2. Cut a sheet of baking parchment to fit a 22cm enamel pie plate. Place the pastry on the parchment, shape it into a flat round shape with your hands, then lay a piece of cling film on top and roll out to fit the plate. Place on the plate, parchment side down, press the pastry into place and carefully peel off the cling film ( the parchment stays under the tart during cooking). Neaten the rim of the pastry by pinching with fingertips.
3. Place the bread in a mixing bowl and crumble it with your fingers to form fine breadcrumbs. Add the cornflour and mix well. Squeeze the juiced from the lemon and add to the breadcrumbs. Add the syrup and beat well. Spread the mixture into the prepared pastry case.
4. Use any pastry trimmings to make cut-out decorations to go on top of the tart. Roll out the remaining pastry between 2 sheets of cling film. Carefully peel off the cling film. Stamp out some small shapes (eg stars) using a pastry cutter. (alternatively, cut the pastry into diamond shapes using a knife) Carefully arrange over the tart.
5. Bake in the oven for about 30 mins, until firm and pale golden.
6. Serve warm with custard or dairy free custard or ice cream, and decorate with a little lemon zest. Also great served cold.
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