Gluten Free Butter Tarts | Happy Canada Day! | 150
Tart Crust
Tart Shells
  1. Combine flour, gum, salt and sugar in a large mixing bowl.
  2. Grate cold butter over flour and blend until coarse crumbs form. (Don’t over mix or else the butter will melt)
  3. Beat egg and vinegar together. Create a well in crumb mixture and pour egg/vinegar into it. Slowly combine until it comes together in a ball. If more moisture is needed add in ice water 1 teaspoon at a time.
  4. Shape into a flat disk ready to roll out. If the dough is too soft refrigerate for 1-2 hours.
  1. Preheat oven to 350 Fahrenheit.
  2. Grease large muffin tins. Okay here’s where the debate happens! I like to pinch off pieces of the dough and independently roll out each tart shell to fit into the muffin tins. Almost everyone else on earth disagrees with me and says to roll out entire dough and use a cookie cutter to create large circles to fit into the tins. Whichever method you decide make sure to keep the dough relatively thick (about 1/4 inch) because it is quite delicate.
  3. With tins ready add all filling ingredients into a mixer bowl and beat on medium for 2-3 minutes.
  4. Pour filling into tart shells filling about halfway. Don’t over fill!! The filling boils over and trust me you don’t want to try to clean up butter tart filling that has been cooked onto your fav pan!
  5. Bake 25-30 minutes, or until shells are cooked and golden brown.
Recipe Notes

I like to use silicone inserts to make it easier to get the tarts out of the tins; this can be very tricky with gluten free crusts!  Also the silicone makes for a much easier cleanup 🙂

GF butter tarts

*by clicking the link above I make a small commission from your purchase (if any) which helps to keep this blog running!  I sincerely thank you for any support <3