Ingredients
- PASTRY
- 12 oz (375 g), or 2 1/4 cups (560 mL) All-Purpose
- Gluten-Free Flour (recipe follows)
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter
- 2 tsp (10 mL) white vinegar
- 6 tbsp (90 mL) cold water
- FILLING
- 3/4 cup (175 mL) coconut sugar or brown sugar
- 1/2 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
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) raisins
- 1/4 cup (60 mL) chopped pecans
- 2 tsp (10 mL) flaky salt such as Maldon
Preparation
Step 1
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