Butter Tarts are a Canadian tradition. There are many variations. Since we don't like cooked raisins at our house they are excluded. Instead we've added some broken pecan pieces. What I like about baking is that, while it seems like it ought to be difficult, getting tasty results is actually pretty easy.
The filling is made from: 1 egg 1/2 cup corn syrup (try rice syrup too) 1/2 cup brown sugar 4 tblsp melted butter 1 tsp vanilla 1/2 cup pecan pieces Mix it all together. The pastry is made from: 1/3 cup cold water 2 tsp vinegar 2 egs 1 cup white rice flour 1 cup corn starch 1/2 cup tapioca starch 2 tsp xantham gum 1 pinch salt 2 tblsp white sugar 1 cup shortening (room temperature; or butter*) Mix the dry ingredients (we use a sifter with a rotating mixing mechanism). Cut in the shortening. I just used a fork and then my hands, there's no gluten so I don't think that overmixing will be a problem. Mix the wet ingredients together and slowly add them to the dry while squishing the whole thing up with your hand. Roll the dough into thin sheets between two layers of wax paper. It's a pain but the dough is not elastic like glutenous pastry. Peel off the top layer of paper and cut the dough into circles that fit your muffin pan (12 circular holes for muffins in the pan). Use a new or dedicated pan to keep things gluten-free! Put the circles in the pan making cups and then divide the filling between them. It should be enough filling for a dozen conventional-sized tarts. Bake at 400°F (I know, I hate using fahrenheit too!) until they're done (probably 15 minutes or so, but watch them). Allow them to cool a bit and eat them all right away. Well, a bit of self control probably won't hurt you. We found the pastry to be excellent for tarts. It mostly held together while preparing them and after baking where it was delightfully crispy and flaky-crumbly.
*Shortening is a vegetable fat with no water and has a higher melting point. Butter is animal fat and includes water (~15%).Back to recipe index.