Butter Tarts and Blossoms

Butter Tarts GF

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.
Anne’s Favourites

Rhubarb Coffee Cake – Spring’s Gift

Rhubarb Coffee Cake

Rhubarb Coffee Cake – photo by Nicholas Mann

Rhubarb – Spring’s Gift to Us

If you live in Southwestern Ontario look in your garden and you will see another of spring’s gifts – rhubarb. It is ready to cut….. and….. my favourite Rhubarb Coffee Cake works equally well with gluten-free all purpose flour! Thank you, again, Jayne for sharing this recipe with me. I am still looking and working on a muffin to take the place of my old reliable wheat version so if you have one that works I would love to try it out myself. The photo above is the version made with wheat flour and if you are able to use this just substitute 1 cup of whole wheat and 1 cup of all purpose flour for the GF flour and omit the xanthan gum. I used this photo because I could not do as nice a job as Nick did when he did the pictures for the cookbook and the cake does not look significantly different made with GF flour.

Already my husband, Cliff, is asking for rhubarb pie and luckily we can do that without wheat too. I just have to decide which one to make, strawberry rhubarb or rhubarb custard? If the weather turns us back indoors I will post a photo and recipe next week! Let me know if you have a preference for one of the pies.

Rhubarb Coffee Cake GF – Click here for pdf of recipe

Rhubarb Coffee Cake

Cake:

1/2 cup margarine

1 1/4 cups white sugar

2 eggs

1/3 cup applesauce, 113 g apple snack pack works

2/3 cup yogurt

1 tsp vanilla extract

2 cups GF all purpose flour

1 tsp xanthan gum

1 tsp baking soda

2 cups rhubarb, chopped

Topping:

1/2 cup brown sugar, packed

1 Tbsp rice or GF all purpose flour

1 1/4 tsp cinnamon

1 Tbsp margarine

1/4 cup pecans or walnuts, chopped (optional)

Beat margarine and sugar until light then add eggs one at a time.

Stir in applesauce, yogurt and vanilla until smooth.

Sift together flour, xanthan gum and baking soda and stir into batter until combined.

Add rhubarb and beat a minute or two.

Pour into a greased 9 x 13 inch pan.

Combine brown sugar, flour, cinnamon and margarine with a pastry blender or your

clean hands.

Add nuts if desired and sprinkle over unbaked cake batter.

Bake at 350°F for 50 minutes until cake springs back when lightly touched, a tester comes

out clean and cake is pulling away from the sides of the pan.

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Anne’s Favourites