Gluten Free Butter Tarts
Classic Canadian butter tarts made gluten free with a flaky crust and rich, gooey filling. A nostalgic, irresistible treat perfect for the holidays or any time of year.
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!