2¼call purpose gluten free floursuggestions in post
1tspxanthan gum, omit if your all purpose flour mix has this in it
10tbspdairy free butter, cold and cut into cubes
½cpacked brown sugar
¼cdairy free butter, melted
optional: ½ c raisins, chopped pecans or walnuts
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 1/8th 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.
Optional raisins or walnut add in- some prefer these in their butter tarts. If using raisins soak 1/2 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.