1 packet of Jus Rol gluten free pastry
400 g golden syrup
75 gluten free breadcrumbs (I used Clearspring)
75 g ground almonds
Heat the oven to 180º. The recipe calls for a 9" loose bottom tin, but I only had a 7" tin, so made a couple of small tarts in a bun tin too. Cut the pastry to fit the tin and carefully place in the tin, pressing down firmly. Reserve any left over pastry for decoration.
Place some baking paper on top of the pastry and use baking beans to blind bake, I did not have baking beans, so I used crumpled up tinfoil.
Bake for 10 mins, then remove the baking beans (foil and baking paper in my case) and continue to cook for a further 10 mins, until the pastry starts to brown.
Zest and juice the lemon, peel and grate the apple and put into a bowl, with the rest of the filling ingredients and combine thoroughly.
Pour the filling into the part cooked pastry case, decorate however you wish, I made a criss cross pattern.
Reduce the oven temperature to 160º and bake for a further 25-30 mins, covering with foil, if the pastry is browning too quickly, until the treacle filling is set.