There's something lacking in this town.
There's an abundance of sun and beaches.
There's glitz, there's glamour.
There's fame, there's fortune.
But there are no butter tarts.
Oh Canada...my home and native land created this gooey goodness and oh-how I have missed them since living in Canada and since becoming "Celiac Sue".
I decided to make it my mission to modify a recipe to become gluten-free without comprising the sweet and gooey taste of the originals.
I thought it might take many attempts to accomplish this great feat, but alas, after one attempt I need not bake any further.
I did it...the gluten free butter tart!
Actually it was not that hard since the filling is naturally gluten free...but I did add the maple syrup to the recipe which I think does the trick!
Actually it was not that hard since the filling is naturally gluten free...but I did add the maple syrup to the recipe which I think does the trick!
Gooey, sweet, with some raisins, and a hint of maple in a pastry crust.
I used a gluten-free pie crust recipe which gave this a flaky finish. Any tart/pie crust will do the trick if gluten need not be avoided.
I used a gluten-free pie crust recipe which gave this a flaky finish. Any tart/pie crust will do the trick if gluten need not be avoided.
Ingredients for the Filling:
1/2 cup brown sugar
1/2 cup corn syrup
2 tbsp maple syrup
1 egg
2 tbsp butter, softened
1 tsp vanilla
1 tsp vinegar
pinch of salt
1/4 cup raisins (chopped pecans or shredded coconut could be added too)
Mix together all filling ingredients EXCEPT for the raisins.
- Prepare pastry and fit into muffin cups.
- Divide raisins into shells evenly.
- Pour in filling about 3/4 full.
- Bake in bottom third of 450 degree oven until filling is puffed and bubbly and the pastry is golden...approx. 12 minutes.
- Salute Canada for this yummy creation.
