Gluten Free Butter Tarts


My mother always made the best butter tarts ever! I have converted her recipe using gluten free flours and the results are perfect; just the way I always remembered them. The pastry is very flaky, while the filling is both sweet and gooey. Thanks Mom!

Bake at 375F for 12 to 15 minutes

Makes 48 mini butter tarts
Mini muffin or tart tins well greased


2 cup brown rice flour
1 cup tapioca starch
6 Tbsp sweet rice flour
1 Tbsp xanthan gum
4 tsp granulated white sugar
¼ tsp salt
2 large eggs
1 and 1/8 (18 Tbsp) cups cold, salted butter
3 Tbsp lemon juice

Combine the dry ingredients. Mix well. Using your fingers, rub the butter into the flour until it becomes the consistency of almond meal. Turn out onto the counter top. Make a well in the middle. Break the egg into the centre and pour the lemon juice on top. Using a fork and a stirring motion, gradually work the egg and lemon juice into the flour. When it is just incorporated, use your hands to form it into a ball. Handle the dough as little as possible. Divide the dough up into 48 small balls (.7 oz each) and press them into the greased wells of the mini tart tins. I use a tart tamper. Mine is small and made of wood.

Butter Tart Filling:

½ cup raisins (soak in warm water for a few minutes, if you like them soft and plump)
¼ cup soft salted butter
½ cup firmly packed light brown sugar
2 egg yolks
1 cup golden syrup or corn syrup
1 tsp vanilla
2 egg whites
a pinch of salt

Sprinkle a few raisins in the bottom of each mini tart tin. Cream the butter and brown sugar. Beat in the egg yolks, vanilla and salt. In a separate bowl, beat the egg whites until they’re stiff. Fold the whipped egg whites into the butter mixture. Spoon the mixture into the tart shells until they are about ¾ full. Bake in a preheated oven at 375F for 12 to 15 minutes. Don’t let the butter tart mixture boil – reduce the heat if necessary. Remove from the when the filling is just on the very edge of setting and not too wiggly any more. The pastry should be just a light shade of brown.

Allow to cool in the pans for a few minutes and then remove the tarts to a cooling rack. They do not require refrigeration.

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