Merry Christmas butter tart! We honestly both can’t remember a Christmas where these little delicious, buttery pies didn’t make an appearance on the families baking tray.
Truly a Canadian wondrous treat, we’re proud to carry on our families tradition. Our families don’t even all love raisins yet these tarts can’t even seem to make it from the freezer onto a Christmas baking tray without ‘mysteriously disappearing’…
Full of a buttery, maple filling, they’re topped with raisins and pecans. Could there be anything so perfect?!? Ha! It’s a Christmas miracle really.
Perfecting our gluten-free pastry crust, we knew without any doubt we needed to share this recipe with you. It’s not hard and we promise everyone will be talking about your “buttertarts”.
We wanted our tarts to be a little more unique than the standard little pie. Instead of using the aluminum liners (which you absolutely can!!) we decided to stretch our skills and see if we could actually test our gluten free crust to be it’s own liner and “cup” to hold the buttery goodness. Guess what?!? It absolutely worked. We loved this look ssssooo much we had to share it with you.
Using a muffin pan and silicon liners, we made individual tarts with simply a glass storage container. Once we had the circles pressed into the silicon cups, (careful that the pastry wasn’t resting on the pan), we were ready to fill. We also discovered that instead of using a muffin pan to help support the liners, you can also simple just line the silicon cups and set them on a baking sheet. This even simplified things more for removing the tarts later.
Don’t forget to press “fork” holes into the side of your pastry so it stays in tact to the outside of the liner. Alright – now you can fill them.
Are you craving these little pies yet?!? Look at that buttery, maple sugar filling?!?
Top them with raisins and pecans if you’d like and the wait is almost over.
16
tarts40
minutes23
minutesThis rich Canadian dessert is sure to please any palette. It’s maple, buttery tart is complimented with raisins and pecans. It was a family favorite as we grew up to have on the Christmas baking tray and we’re sure it will only continue to be a top contender with generations to come!
Ingredients
3 eggs slightly beaten
1 cup brown sugar (packed)
1/2 cup corn syrup
1/4 cup melted butter
1/2 tsp salt
1 tsp vanilla
1 cup raisins
1/4 cup pecans (Optional)
Directions
- Make a CUT Pie Crust recipe.
- Preheat oven to 375°F.
- Place into muffin tray either aluminum tart or silicon liners.
- Using CUT gluten-free pie crust, roll out dough to approx 1/8″ – 1/4″ thick.
- Using round cookie cutter, (a glass or container) press out round shapes.
- Press into liners within muffin pan. Careful not to adhere dough to sides of pan. Or simply press into silicon liner and stand alone on baking sheet.
- Combine eggs, brown sugar, corn syrup, butter, salt and vanilla. Beat until smooth.
- Spoon into tart shells until approximately 2/3 full.
- Distribute raisins evenly into shells. Optional pecans too.
- Bake for 23 min.
- Let cool completely before removing from pan. If using aluminum liners, leave on tart. If using silicon liners, let tarts cool completely in fridge over night and then carefully remove.
- “Sample”….We bet you won’t eat only one, Stacey and Meg
Merry Christmas!
