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Maple Whisky Butter Tarts with a Gluten Free Crust

Christina Austin
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Gluten Free Dessert

Ingredients
  

Gluten Free Pie Crust

  • 2 cups All Purpose Gluten Free Flour such as Bob's Red Mill + more for rolling
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1 tbsp sugar
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1 egg lightly beaten
  • 2 tbsp cold water
  • 1 tsp vinegar

Maple Whisky Butter Tart Filling

  • 1/2 cup maple syrup medium
  • 1/2 cup packed brown sugar
  • 3/4 cup raisins*
  • 3 tbsp Whisky any kind
  • 1/4 cup butter
  • 1 egg lightly beaten
  • 1 tsp vanilla

Instructions
 

Gluten Free Pie Crust

  • Put the GF flour in the bowl of a food processor with a blade attachment. Add the other dry ingredients and pulse the machine a few times to mix them together.
  • Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.
  • Mix the water, vinegar and egg together in a small bowl and pour it into the flour mixture in the food processor.
  • Pulse the machine until the dough starts to come together into a ball.
  • Turn the loose ball of dough onto a floured board. Gently knead it so that it comes together in a ball. Divide the ball in two and flatten each half into a disc. Wrap each disc in plastic wrap and put them in the fridge for at least a half an hour.
  • Place a large piece of wax paper on a large board and dust it well with flour. Place one disc of dough on the piece of floured wax paper and dust the top of the dough well with flour. Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.
  • Frequently lift the piece of wax paper off and dust with flour again. Lift the bottom piece of wax paper up on one side and gently reveal the underside of the dough and dust it with flour. Do the same on the other side.
  • Put the piece of wax paper back on top and continue to roll the dough until it is 3mm thick.
  • Use a biscuit cutter to cut out circles and press them into a mini-muffin tin.
  • When the tart pans are filled put them in the fridge while you prepare the filling.

Maple Whisky Butter Tart Filling

  • Preheat oven to 400 degrees F
  • Mix the whisky with the raisins and let sit.
  • Melt the butter with the brown sugar in a small saucepan. Mostly dissolve the brown sugar in the butter.
  • Remove from the heat and let it cool.
  • Stir in the maple syrup and vanilla, whisky and raisins.
  • If making mini-tarts, then fill each one with a scant tablespoon. Fill approximately 2/3 full.
  • Bake at 400 degrees F for 11-12 minutes, or until the filling is bubbly.
  • Let cool 5 minutes in the pan and then carefully remove them from the pan and continue to cool them on a rack.
  • You will get approximately 36 mini-tarts.

Notes

*If you prefer less raisins it will give you more gooey tarts. You will get fewer tarts this way but you could double the filling recipe with a small amount of raisins.