We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Classic Butter Tarts with Flaky Salt
Spring 2015
Gluten-free pastry gets a bad rap, however it has some virtues that are demonstrated in this recipe. Because no gluten is developed in mixing the dough, there is no need to rest or chill the pastry. It can also be re-rolled as needed, using up every last bit. Here a tender crust is filled with a combination of nutrient-rich coconut sugar and maple syrup making a wonderful gooey filling.
Makes 12 tarts
PASTRY
12 oz (375 g), or 2¼ cups (560 mL) All-Purpose Gluten-Free Flour (recipe follows)
2 tsp (10 mL) granulated sugar
½ tsp (2 mL) salt
½ cup (125 mL) cold unsalted butter
2 tsp (10 mL) white vinegar
6 tbsp (90 mL) cold water
FILLING
¾ cup (175 mL) coconut sugar or brown sugar
½ cup (125 mL) maple syrup
2 large eggs
2 tbsp (30 mL) unsalted butter, melted
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) white vinegar
¼ tsp (1 mL) salt
¼ cup (60 mL) raisins
¼ cup (60 mL) chopped pecans
2 tsp (10 mL) flaky salt such as Maldon
1 Stir flour with sugar and salt in a large bowl. Grate in butter with a box grater. Rub in butter using fingertips until the mixture resembles coarse meal. Stir vinegar into water. Drizzle water mixture into flour and mix together with a fork. Gather dough into a ball. Turn out onto counter and knead for 1 to 2 minutes, or until dough holds together.
2 Press dough into a disc on a lightly floured surface. Divide in half. Wrap one-half with plastic wrap and reserve at room temperature. Roll out remaining dough into between 1/8- and ¼-inch (3 to 5 mm) thickness. Cut out six 3.5-inch (9-cm) rounds, re-rolling dough as necessary. Grease a 12-cup muffin tin. Fit pastry rounds into muffin tins. If the pastry cracks, press back together and use scraps to patch any holes. Repeat with remaining dough. Freeze tray for 30 minutes.
3 Combine coconut sugar, maple syrup, eggs, butter, vanilla, vinegar and salt in a large bowl. Stir vigorously with a wooden spoon until combined.
4 Arrange rack in lower third of oven. Preheat oven to 400°F (200°C). Drop raisins and nuts into the base of each tart shell. Stir liquid mixture and pour in each tart, filling to ¼ inch (5 mm) from the top.
5 Bake for 18 to 20 minutes or until filling is puffed-up and pastry is golden. Remove from oven and sprinkle each butter tart with
a pinch of flaky salt. Let butter tarts rest in muffin tin for 10 minutes. Run a sharp knife along the inside of each cup to loosen tarts,
then allow to cool in pan for 30 more minutes.
Makes 12 tarts
ALL-PURPOSEGLUTEN‑FREE FLOUR
Different gluten-free flours have different textures and flavours. The goal in developing a gluten-free all-purpose mix is to find the right balance of starches and whole-grain flours. Here, whole-grain flours such as sorghum, coconut and garbanzo are combined with potato and rice starches to find a perfect balance. Ground chia seeds are added for a boost of fibre and, when combined with liquid, add a touch of structure to this mix.
3½ oz (100 g), or ¾ cup + 2 tbsp (205 mL)sorghum flour
1¾ oz (50 g), or 6 tbsp (90 mL) coconut flour
1¾ oz (50 g), or 6 tbsp (90 mL) garbanzo or fava flour
7½ oz (200 g), or 1⅓ cups (330 mL) potato flour
3½ oz (100 g), or ⅔ cup (150 mL) rice flour
½ oz (15 g), or 1 tbsp (15 mL) chia seeds (preferably white), ground
1 Combine all ingredients in a large containerwith a tight-fitting lid. Shake vigorously untilfully combined.
Makes about 1 lb 2 oz (515 g), or 3 cups (750 mL)
