Buttertarts
You're going to be adicted to these. And they're so easy to make. Can be frozen or eaten right away.
| Category: | Sweets Cakes & Pies |
Ingredients
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 |
Buttertarts 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.
