Gluten-Free Classic Butter Tart
Indulge in the rich, sweet nostalgia of a traditional dessert without compromising dietary needs with this Gluten-Free Classic Butter Tart recipe. Perfectly flaky gluten-free pastry shells cradle a luscious, gooey filling made from brown sugar, light corn syrup, and melted butter, balanced with a hint of vanilla and optional raisins or pecans for added texture. This recipe uses a blend of gluten-free flour and xanthan gum to create a tender, melt-in-your-mouth crust that rivals its conventional counterpart. Whether you’re entertaining guests or treating yourself, these classic butter tarts are sure to impress with their irresistible combination of silky filling and buttery crust—all without the gluten! Ready in under an hour, they’re the ultimate comfort dessert for anyone seeking tradition reimagined.
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Recipe Information
Ingredients
- 1.5 cups gluten-free flour blend
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and cubed
- 3 tablespoons cold water
- 1 teaspoon vinegar
- 1 cup brown sugar
- 0.5 cup light corn syrup
- 0.25 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup raisins or chopped pecans (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the gluten-free flour blend, xanthan gum, and salt for the pastry.
Add the chilled and cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Mix together the cold water and vinegar in a small bowl. Gradually add this to the flour mixture, a tablespoon at a time, stirring gently with a fork until the dough begins to hold together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes or until firm.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Using a 3-inch round cutter, cut out circles and fit them into a standard muffin tin, pressing gently to line the cups. Refrigerate the prepared shells while you make the filling.
In a medium bowl, whisk together the brown sugar, light corn syrup, melted butter, eggs, vanilla extract, and salt until well combined.
If using, sprinkle raisins or chopped pecans into the base of each tart shell.
Pour the filling mixture into the prepared tart shells, filling them about two-thirds full to allow for expansion.
Bake in the preheated oven for 20-25 minutes or until the filling is set and the pastry is lightly golden.
Let the tarts cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy the classic and smooth taste of these Gluten-Free Butter Tarts!
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 435.7 g | 158% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 278.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
