2¼call purpose gluten free floursuggestions in post
1teaspoonxanthan gum, omit if your all purpose flour mix has this in it
1tablespoonbrown sugar
½teaspoonsalt
½cshortening, cold
10tablespoondairy free butter, cold and cut into cubes
6tablespoonice water
Filling Ingredients
½cpacked brown sugar
½ccorn syrup
¼cdairy free butter, melted
1egg
1teaspoonvanilla extract
¼teaspoonsalt
optional: ½ c raisins, chopped pecans or walnuts
Instructions
Pastry Instructions
First place the shortening and water in the refrigerator to chill while you gather your ingredients.
In a large bowl combine all pastry ingredients except ice water with a pastry blender or food processor until reduced to pea sized pieces.
Next add water in by the tablespoons and toss with a fork until evenly incorporated throughout the dough. Be careful not to overwork the dough.
Then form the pastry dough into 2 balls.
Place each ball on a piece of saran wrap and form into a round disc. Wrap the plastic around it and place in the refrigerator for half an hour.
Remove dough from the refrigerator and place on a lightly floured surface. Flatten to ⅛th inch thickness.
Using a 2 inch round cookie cutter or the top of a glass cut out circle dough crusts.
Fit each pastry crust into a mini muffin pan cup.
Then place muffin pan in the refrigerator to chill while you prepare the filling.
Preparing the Filling
Preheat oven to 425°F.
In a large bowl combine all the filling ingredients and mix well.
Fill each muffin cup ¾ full of the syrup mixture.
Then place on the bottom shelf of the oven for 12-14 minutes
Lastly, cool completely on wire rack; then remove tarts from pan.
Store refrigerated in an airtight container up to 5 days. Serve at room temperature.
Notes
Optional raisins or walnut add in- some prefer these in their butter tarts. If using raisins soak ½ cup in boiling water until full and plump. Sprinkle them in the bottom of the tart before adding the filling. Otherwise add chopped walnuts directly to the bottom of each pastry tart prior to adding filling.