Gluten-Free Maple Syrup Butter Tarts
FromOurHideaway.com
Servings Prep Time
24tarts 20minutes
Cook Time Passive Time
15 – 20minutes 1hour
Servings Prep Time
24tarts 20minutes
Cook Time Passive Time
15 – 20minutes 1hour
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Roll out your gluten-free pastry to desired thickness. Cut out 4 1/4″ diameter rounds to line the 24 cups of two 12-muffin pans with pastry.
  3. Whisk together the butter, sugar, syrup, eggs, vanilla, and vinegar in a saucepan. Cook, stirring constantly, until the mixture is just on the verge of a boil. Pull it off the heat before it starts to boil.
  4. Divide the raisins and/or nuts evenly among the pastry tart shells. You might use 1/2 cup raisins in one pan and 1/2 cup nuts in the other.
  5. Then pour about a tablespoon of filling in for each tart. You’ll divide up what you have, but start with small amounts. You don’t want to run out.
  6. Bake 15 – 20 minutes until filling turns brown and sets. Watch yours closely the first time you make them. They are baking at a high temperature. I’ve tested this recipe with an oven thermometer. However, if your oven temperature tends to be at all high, 15 minutes may be too long!
  7. Allow to cool 1 hour before removing from tins.
Recipe Notes

You can make both the tart shells and the filling up to a day ahead and keep them refrigerated separately until ready to assemble and bake. In fact, your crust will be flakier if it and the filling are both cool when you put them into the hot oven.