Tuesday, December 11, 2012

Holiday Treat #7: Gluten Free Butter Tarts

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

I love a full sized butter tart, but for the holidays I like the idea of mini ones because so often holiday spreads are a collection of bite sized desserts.  These will fit right in on any holiday tray. 

If you've read my blog before, you'll know that I walk the line between convenience and homemade, preferring to make things myself when it's convenient, but not above using a shortcut when I feel it's warranted.  This is one of those times.  Preparing gluten free pie crusts can be frustrating sometimes, and the rest of the butter tart is so easy to put together that it doesn't make sense to me to prepare the pastry from scratch.  If it's your thing, go for it. 

Gluten Free Butter Tarts

I used a frozen pie crust from Kawartha Bakery, defrosted it in the fridge, and worked with it while still cold.  I am very happy with the results.  The pastry was easy to work with, cooked evenly and was nice and flaky with great flavour.
Yield: Approx. 12 large or 16 mini tarts


1 prepared pie crust
1 egg
1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 tsp. pure vanilla extract
3/4 cup raisins (check ingredients list, you'd be surprised how many packs contain gluten)

Preheat oven to 400F
Use a muffin tin or a mini muffin tin, lined for easy cleaning.

1- Dough should be refrigerated before use.  Lightly dust working surface with gluten free flour, and roll out dough using a piece of plastic wrap between the rolling pin and the dough. 

2- Using a cup, cut out circles for the tarts.  Press into muffin tins, removing any excess from the tops.  Repeat process until all tins are filled.  Place in refrigerator while preparing the filling.  I use a spatula to lift them easily without breaking the circles.

3- In a bowl, mix together egg, brown sugar, corn syrup, butter & vanilla.  When completely mixed and sugar is dissolved, add raisins and stir to incorporate.  
***The ratio of brown sugar to corn syrup can be adjusted as desired.  I like the texture the corn syrup gives it, but it could be reduced and the brown sugar increased if desired.

4- Remove tart shells from fridge, and fill with raisin mixture. 

5- Bake at 400F for 10-12 minutes or until pastry is done.  Let cool, remove and eat.  If storing, place a piece of waxed paper between layers. 

I made mine in a mini-muffin cooker because I was curious to give it a try.  They came out fine, but I had to make two batches because of space constraints and the clean-up was more work than it was worth.  I would recommend regular muffin tins, lined for ease of clean-up.


  1. I haven't made butter tarts for a long time and it's odd because I love them. Your mini ones look great and would be lovely as part of a Christmas dessert platter.

    1. Me too. I always think they're a ton of work, but that's only if you're making the pastry from scratch!