This could have been a complicated title… it’s orangey, it’s an oaty shortbread, it’s got mincemeat in it and the topping is orange streusel (made it up and ohmylife it works sooo well!!). But let’s keep things simple, let’s call it Sticky Orange Tart and we’ll all know what goes into the making of this (even more so if you make it… just try not to eat the mixture as you go! Hard I know, but delicious if you wait!)
How do you make this tray bake? Easily!! Despite all the things the recipe seems to be made up of, it really is an incredibly simple bake and one that I made and baked in under 3/4 of an hour! Perfect for a Sunday Afternoon bake, ready to have with your Sunday Roast. Amazing to make on an evening and take to work the next day, or you could make it up at the start of the week, cut it into bars and have it as a yummy alternative to flapjack for lunch boxes and hungry, busy people!
As with the majority of my recipes, it is relatively low-fat, naturally it is gluten free, but this one is dairy free too! Win!
When Caleigh mentioned making an orange recipe, I wondered how I would come up with one in such a short space of time, but I realised I had one recipe in my head that I’ve been mulling over for a good month or so, so it seemed like high time to ‘premiere’ this recipe right here for the wonderful ‘Orange’ theme of this month’s ‘Gluten Free Recipe Challenge’.
You’ll need mincemeat for the recipe, which you can either buy (but make sure the one you do get is glutenfree and if you’re a vegetarian that it’s suet free too) or you could make your own, following this fab recipe that I used over Christmas (click this link). The mincemeat I’m using in this recipe is from my Christmas batch would you believe?! It’s lasted this long/I made so much plus mum got given some from people in her class too, so we have a lot in the house! And, let’s face it, March is not the time to be mince pie making… too many confusing smells and sights for my brain to get round… mince pies are for December. Any other time and I start getting Holiday Confusion (I also get this when the January sales go on too long/bikinis start being sold in February/Easter Eggs are placed next to Christmas decorations!)
Orangey-Oaty Biscuit Base
130g Gluten Free Porridge Oats
50g Gluten Free plain flour, plus extra for dusting
75g Low Calorie Sweetener
1/4 tsp bicarbonate of soda (make sure it’s Gluten Free)
1/2 tsp Lo Salt
110g Dairy Free Margarine
Zest of half a large orange
Preheat the oven to 160 C
1. Whizz the oats with a hand blender until you have a fine oatmeal texture
2. Add the remaining ingredients and blast with the hand blender again until the mixture is just starting to come together and add in the zest of half a large orange.
3. Then take a spatula or spoon and continue to bring the comes together… you’ll need to put quite a bit of effort into this as the oats are a little more tricky than flour to bind (but remember it’s all worth it for the end taste, promise!)
4. Press into the prepared baking tin and bake for 10 minutes or until the biscuit base has begun to firm up. Remove and allow to stand while you prepare the streusel topping (this needs to stand as the base needs to cool a little before the topping is added).
5. Leave the oven on but turn it up to 180 C… you’re going to need it in a few moments time…
Orangey Streusel Topping
2 tbsp Gluten Free plain flour
4 tbsp Golden Caster Sugar
1 tsp ground cinnamon
30g Dairy Free Margarine, chilled
Zest of half an orange
1. Put all of the ingredients into a bowl, and stir continuously until a paste is formed, you need to work it quite a lot and a silicon spatula is the best tool for the job!
Assembling the tart…
1. Take the tray of baked orangey-oaty base and cover with mincemeat, don’t be too liberal with your coating, this isn’t a pie filling, it’s a topping and remember that mincemeat spreads when it’s cooked! So use your best judgement and take a look at my pictures for an idea of how much!
2. Using two spoons, scoop the orangey streusel topping onto the mincemeat so that it is completely topped with it. Don’t worry about little gaps as the streusel also spreads so these will become engulfed in the syrupy orange goodness.
3. Put the tart into the oven and bake for 15 minutes at 180 C then turn the oven down to 130 C and bake for another 10 minutes.
4. Remove from the oven and leave to cool in the tray for half an hour and then turn out onto a plate and served cool or leave in the tin and serve up!