Gluten Free Butter Tarts

When I was growing up my family would travel to Canada every summer and visit my cousins.  It was there I was introduced to that uniquely Canadian delicacy known as the butter tart.  My great aunt would roll out the old family recipe once a week, and we would all eat them until we were ready to pop (at that age it took a lot to pop).  Later in life on business trips to our northern friends, I found that wonderful institution, Tim Horton’s.  Timmy’s not only has delicious coffee, but they also stock a pretty darn good butter tart (although not better than my great aunt’s).

Fast forward a few years, a Celiac diagnosis and a nostalgic craving, and I went looking for my great aunt’s recipe.  A whole lot of research and testing and I now have a gluten free conversion that is simply jaw dropping.  Really!  I have not had a conversion go this good in years.

The rum soaked raisins, the delicate crust, and the buttery goodness.  Why are you still reading this, go, go and make some now, and if you like the results, send me an email with your comments to buttertarts@healingcookery.com   I will be posting some your comments back here on this blog.  Good luck and good eating!

 

Gluten Free Butter Tarts

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Casein Free, Dairy Free, Gluten Free
Meal type Dessert
Occasion Halloween, Thanksgiving
By author Melissa Belser

Ingredients

  • 1 Cup raisins
  • 1 Ounce gold rum
  • 1 Ounce warm water
  • 1/2 Cup brown sugar
  • 1 1/2 Teaspoons pure vanilla
  • 1/2 Cup softened butter (diary free alternative, Earth Balance)
  • 1/8 Teaspoon salt
  • 1 Cup corn or rice syrup
  • 2 Large eggs
  • 1 Cup English walnuts (finely chopped)
  • 1 Butter Tart Crust see below

Note

If using a silicone muffin tray, add an extra 5 minutes beyond the directions.  I used both in this recipe.  Make sure the nonstick muffin tray used is free of scratches and dents, as this will prevent easy removal.

Directions

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Add 1 cup of raisins to a small glass bowl. Add 1 ounce of dark rum and 1 ounce of warm water and let soak for around 30-40 minutes.
In a mixing bowl combine the brown sugar, vanilla, butter and salt. Mix for around 30 seconds on mixer at medium speed until butter or margarine is combined with sugar.
Add the corn syrup and mix for 30 seconds again. Add the eggs and repeat.
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Drain alcohol solution off of the raisins, and add with a small dinner spoon, about 8-10 raisins in the prepared muffin pie shells. Add the same amount of chopped walnuts spreading over 18-24 tarts.
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Chop nuts until around the size of peas and add to the raisins.
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Add the filling on top and bake at 350 degrees for 16-20 minutes.

Gluten Free Pie Crust for Butter Tarts

Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Egg, Tree Nuts
Dietary Casein Free, Dairy Free, Gluten Free, Vegetarian
Meal type Dessert
Occasion Halloween, Thanksgiving
By author Melissa Belser

Ingredients

  • 1 1/2 Cups tapioca starch
  • 1 Cup sweet rice flour
  • 1 Cup white rice flour
  • 1/2 Cup potato starch
  • 1 Teaspoon plain gelatin powder (used Knox)
  • 1 Teaspoon salt
  • 2 Teaspoons xanthan gum
  • 1 Tablespoon honey
  • 2/3 Cup organic palm shortening (butter flavored)
  • 1/2 Cup margaraine (used earth balance)
  • 2 Large eggs
  • 3oz cold water
  • extra sweet rice flour (for rolling out dough)

Note

Make sure to use sweet rice flour when rolling out gluten free pie crust.  This crust can be used for any holiday pies as well.

Directions

Combine all gluten free flours, gelatin, salt and xanthan gum. Combine on low speed to prevent a flour spray. Remove from mixer stand.
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Add butter flavored palm shortening and cold margarine to the bowl. Mash the fats into the mixture using a fork until the size of dried beans.
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Whisk the cold eggs, honey and cold water together. Add to flour mixture using a stand mixer. Mix just until all the flour is incorporated in to dough, and turn off mixer.
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Roll out 1/4 of dough on a silpat mat or use saran wrap on top of dough. Use a generous amount of sweet rice flour (at least 2 T.) on each dough ball to prevent rolling pin from sticking to pie crust. I do not refrigerate the dough, and I use immediately after making. Refrigeration of dough tends to lead to cracking more easily.
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With a large cup, cut out circles of dough and place in the nonstick muffin tins or silicone style.
Bake at 350 degrees for 16-20 minutes. Remove and cool completely before removing.
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