Eggless Buttertarts

Begin by pre-heating your oven to 350°F or 175°C

In a mixing bowl combine the water and egg replacer and whisk together.  Then add the brown sugar, butter, maple syrup, salt and vanilla and mix well.  Set aside.

In another bowl make one batch of the Savoury Pastry, but substitute the egg for the egg replacer (single batch is typically 2 tbsp egg replacer with 2 tbsp water).  Mix together.

Roll out the dough to approximately 3mm (1/8inch) thick and cut circles and gently press each circle into an ungreased muffin tin.  Repeat the process until you've filled all the muffin tins and used up all of the dough.

Pour the butter tart mix into a large liquid measuring cup and pour the liquid up to 2/3 of the way up the walls.  Any more and you'll have a mess to clean up.

Bake in your oven for 10-12 minutes or until the pastry is golden and the liquid is bubbling.

Remove from oven when done and let cool. 

Enjoy.  Store any leftovers in a sealed container in the fridge for up to a week.

Each batch makes about 17 butter tarts.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.