Canadian Butter Tarts
• Yield 1 dozen
• Time 45 minutes, plus chilling and cooling
Source is NY Times
Alton Brown. Adjusted for high
altitude and my own gluten free based on the ingredients I had
on hand the first time I made them.
This is a combination of two recipes, one for the filling and one
for the pastry. The pastry was serendipitous in that the first time
I made the cookies I had to combine two different kinds of Gluten
Free Flour, and I have stuck with it. The original pastry recipe
would be enough for 24 tarts. So either cut the pastry in
half or double the filling.
For the pastry:
- 440 grams Gluten-Free Flour Mix (270 grams Cup4Cup plus 170
grams Bobs Red Mill 1 to 1) (no adjustment for high altitude,
seems to work)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 170 grams granulated sugar (high altitude)
- 227 grams (2 sticks) unsalted butter, softened to 67°F
(actually you can go cold if you are in a hurry)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 Tbsp Water
- Large (4") parchment baking cups
- Confectioners' sugar, for rolling
For the filling:
• ¼ cup/36 grams raisins (optional)
• 1 cup/220 grams packed brown sugar, light or
dark (see Note)
• ½ teaspoon fine sea salt
• ¼ cup/57 grams unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
Whisk together the gluten-free flour mixture, baking, powder, and
salt in a medium bowl. Set aside.
Cream the sugar and butter together in a stand mixer fitted with the
paddle attachment on medium-low speed, scraping down the sides of
the bowl as needed, until light and fluffy, about 3 minutes. Add the
eggs and extracts and continue mixing on medium-low until just
combined, about 15 seconds more. Reduce the speed to low, add the
flour mixture, and continue mixing until it is completely
incorporated (add 1Tbsp water here just before mixing complete),
about 30 seconds.
Divide the dough in half, shape into 4-by-6-inch rectangles, and
wrap in plastic. Refrigerate for at least 6 hours or up to
When you’re ready to bake, remove half of the dough from the fridge
and let sit on the counter for 10 minutes to soften. (If
refrigerated overnight, it may take longer than 10 minutes to soften
enough to roll.
Lightly dust a piece of parchment paper with powdered sugar, place
the dough in the middle, then top with a second sheet of parchment.
Roll the dough into a rough rectangle that’s 1/8-inch thick.
Use a 28 oz can of tomatoes to cut 4 inch circles. Take each cut
piece and place in a flattened 4" parchment cup and then transfer to
a muffin or cupcake pan. With the scraps left over from cutting,
combine and reroll out to continue cutting until you have 12.
In a bowl, cover raisins with hot tap water, or hot brandy,
to plump. Heat oven to 425°F
Make the filling: In a bowl, mix brown sugar and
salt, and then beat the butter into the sugar by hand until smooth.
Add vanilla and egg and mix until combined. Do not use an electric
mixer; it will add too much air to the filling.
Drain the raisins and place seven or eight raisins in each chilled
Divide the filling evenly among the tart shells, filling each one
about halfway. Place muffin tin on a baking sheet. Bake 13 to 15
minutes for a runnier tart and 17 to 19 minutes for a firmer one.
Cool for 5 to 10 minutes then romove to a rack to cool completely.
• For a runnier tart, use 1/3 cup maple syrup,
corn syrup or golden syrup plus 2/3 cup brown sugar.
Last update 10/22/20