Buttertarts

Name: Buttertarts
Yield: 1 Batch(es)
Cuisine: COM_JOOMRECIPE_CUISINE_
Ingredients: 1, cup ,Brown sugar (packed); 1/4, cup ,butter, softened/room temperature; 1/2, cup ,corn syrup/maple syrup; 2, eggs ,Large; 1, pinch ,Kosher salt; 1, tsp ,vanilla extract; 1/2, cup ,raisins/nuts/chocolate pieces (optional); 2, cups ,Frankie's gluten-free All purpose Flour blend; 142, g ,cold unsalted butter; 1/4, tsp ,Kosher salt; 2, eggs ,Large; 3/4, cup ,white sugar

Super easy

You're going to be adicted to these. And they're so easy to make. Can be frozen or eaten right away.

Ingredients

For 1 Batch(es)

Filling

1 cup Brown sugar (packed)
1/4 cup butter, softened/room temperature
1/2 cup corn syrup/maple syrup
2 eggs Large
1 pinch Kosher salt
1 tsp vanilla extract
1/2 cup raisins/nuts/chocolate pieces (optional)

Pastry

2 cups Frankie's gluten-free All purpose Flour blend
142 g cold unsalted butter
1/4 tsp Kosher salt
2 eggs Large
3/4 cup white sugar

Directions

Preheat oven to 375F/190C

Filling: Mix the brown sugar and softened butter, then syrup. Next mix in the eggs, salt and vanilla. Add raisins/nuts/seeds/chocolate. Mix until well combined. Pour into pastry to fill ¾ of the shell. Bake for 10-12 minutes or until golden brown and bubble.

Sweet pastry shell:

In a mixing bowl add flour and salt. Mix. On low speed add cold butter. Mix until resembles peas. Beat eggs and sugar together in a separate bowl. Add to flour mixture. Mix until it shapes into a ball of dough.

Note: A standard muffin tin requires approximately 30g/1oz of pastry. This batch of pastry will make about 27 X 30g/1oz balls of dough.

Side note: As there is no gluten to develop in this pastry, you don't have to worry about over mixing your dough. Beat it until it comes together.