Once a year I make tarts for the Horticultural Society Soup and Sandwich lunch and make enough extra for Cliff’s Plumbing and home. This year it worked out particularly well because I thought I need to update the butter tart photo on my blog to a gluten-free version and this gave me the opportunity. I recall counting butter tarts as one of the blessings that was naturally gluten-free when I first began my diet. I do not indulge often but it is good to know I can still add them to a special picnic or camping trip when I want to and they are just as decadently delicious as always!
At first I made the “gluten-free” pastry but now I just make my regular pastry with gluten-free all purpose flour and by using plastic wrap to roll it I am able to manage quite nicely. Thanks to Jenn Croft in Owen Sound for the idea to do that! If you do not have your own favourite pastry recipe you may try this one. GF Pastry – Click for pdf copy of recipe
Butter Tarts – Click here for pdf version of recipe
GF Pastry for 30 tart shells
2 cups brown sugar, packed
1/2 tsp salt
1/2 cup melted butter*
1/2 cup corn syrup
3 – 4 eggs, depending on their size, I usually use 4
raisins, walnuts or coconut to taste
- Mix brown sugar, salt, melted butter and corn syrup.
- Whisk eggs then stir into brown sugar mixture being careful not to beat. If you get too much air in the mixture some of the tarts may seem hollow when baked.
- Place raisins, nuts, coconut or a mixture of these in the tart shells then cover with butter tart filling to 3/4 full with a 7/8 oz scoop if you have one.
- Bake at 400°F for the first 10 minutes then reduce heat to 350°F and continue baking
- for another 15 – 20 minutes or until filling is set.
- If you like your tarts runny you may take them out a little early or reduce the number of eggs to 3.
- Makes 27 – 30 large tarts
*I would not substitute margarine here.