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Gluten Free Butter Tarts

These Gluten Free Butter Tarts are a Canadian favourite! The delicious tarts are made with a flaky gluten free butter pie crust that's filled with a rich buttery caramel filling and topped with salty pecan pieces.
5 from 4 votes
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Course: Tarts and Pies
Cuisine: Christmas Recipe
Keyword: christmas, Dessert, gluten free, pastry
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 tarts
Author: Lyndsay Baker

Ingredients

  • For the Tarts
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch Tapioca or Corn Starch
  • 3/4 Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • 1/4 Cup Milk
  • 1 Tsp White Vinegar
  • For the Filling
  • 1/2 Cup Butter
  • 1 1/2 Cups Brown Sugar
  • 2 Eggs
  • 2 Tsp Vanilla
  • 2 Tbsp Heavy Cream
  • 1/2 Cup Pecans

Instructions

  • For the Crust
  • - Cut the cold butter into the flour, starch and sugar, mix until well combined. (I use my hands and squish the butter and flour together until a crumbly mixture forms)
  • Add the egg yolk, milk and vinegar. Then mix with your hands pressing it into the bottom of the bowl and kneading it like bread dough. The dough seems a little to dry at first but keep mixing it and a firm dough will form after a few minutes.
  • Place the dough in a disc shape, wrapped in plastic wrap in the fridge for 1/2 hour.
  • On a lightly rice floured piece of parchment paper, roll out the dough. If the dough breaks or cracks just press it back together with your fingers.
  • Use a large round cookie cutter or a large cup or bowl to cut out circles in the dough. Place the dough circles into a muffin tin.  Place in the fridge for 10 minutes.
  • Preheat oven to 400 F.
  • For the Filling
  • - In a small pot over low heat, melt the butter. Add the sugar, then stir until well combined.
  • Remove from heat, then add the eggs, cream and vanilla. Mix well, then fill the tarts 2/3 full. Place a few pecans on top of each of the tarts.
  • Bake for 15 - 20 minutes.
  • Let the Gluten Free Butter Tarts cool completely before eating.