Gluten free butter tarts are one of those timeless Canadian treats that never fail to impress. With their flaky, tender crust and perfectly gooey, caramel-like filling, they’re the kind of dessert that brings instant nostalgia, whether you grew up baking them or discovered them later in life. This gluten free version delivers everything you love about traditional butter tarts, but with a crust that’s soft, delicate, and completely gluten free.
The filling bakes up glossy, rich, and just the right amount of sticky, making these tarts irresistible whether you like them plain, or packed with raisins. They’re easy to make, freezer-friendly, and honestly… dangerously good warm from the oven. Perfect for holiday gatherings, dessert trays, or enjoying with a cup of tea any time of year.
What are butter tarts?
Butter tarts are a classic Canadian dessert made with a flaky pastry shell filled with a sweet, gooey, caramel-like filling. The filling is typically made from butter, brown sugar, and eggs, which bake together into a soft, glossy centre that can range from runny to firm depending on personal preference. Some versions include raisins, while others are left plain, all are delicious in their own way. Rich, nostalgic, and uniquely Canadian, butter tarts are a beloved treat that show up at holidays, bake sales, and family gatherings across the country.
ingredients
- Pie Dough
- Eggs
- Brown Sugar
- Salt
- Raisins
Tools
- Cupcake Pan
- Rolling Pin
- Rolling Mat
Storing
These store in an air tight container for up to 5 days at room temperature.
Butter tarts freeze beautifully!
- Freeze on a baking sheet until solid
- Transfer to a freezer bag or container
- Freeze for up to 2 months
Thaw in the fridge, then warm slightly for that gooey texture.
Gluten Free Butter Tarts
Ingredients
Pie Dough
- 1 Pie Dough (View Above For My Favourite Pie Dough Recipe)
Filling
- 440 Grams Light Brown Sugar
- 3 Grams Salt
- 4 Eggs
- 10 Grams Vinegar
- 3 Grams Vanilla
- 115 Grams Butter – melted
- 100 Grams Raisins
Instructions
- Preheat the oven to 425F
Pie Dough
- Make the pie dough as the recipe directs you to.1 Pie Dough
- Roll out the pie dough to the thickness you would for a pie. Cut them in circles using a cookie cutter or cup. Place each of them into a cupcake/muffin tin. Set in the fridge until you have the filling ready.
Filling
- In a glass bowl, whisk the brown sugar, salt, eggs, vinegar, and vanilla together until all combined.440 Grams Light Brown Sugar, 3 Grams Salt, 4 Eggs, 10 Grams Vinegar, 3 Grams Vanilla
- Pour in the melted butter and whisk until fully combined.115 Grams Butter – melted
- Remove the muffin tin from the fridge. Put raisins into each pie dough.100 Grams Raisins
- Pour the filling into each muffin tin with the pastry. Pour it so there is some room still.
Bake
- Bake for 18 minutes at 425F. The filling will be bubbling, and golden pastry.
- Remove it from the oven and let it cool down. Then remove each of the butter tarts from the muffin tin. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
