These sunbutter tarts are a must try gluten free, nut free, dairy free, school safe, mouth watering treat! A great recipe to batch bake and freeze for the holiday season as well!
Start to finish: About 6 hours, including freezer time
Makes: 8 Large Tarts
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Ingredients
SUNBUTTER PASTRY CRUST:
Nondairy buttery spread, for the pan
3/4 cup sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour
1 tablespoon sugar
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup nondairy buttery spread, cut into pieces and put in the freezer for 20 minutes
1/4 cup SunButter Organic
2 tablespoons ice water, plus more as needed
1 teaspoon cider vinegar
SUNBUTTER FILLING:
1/2 cup packed brown sugar
1/2 cup pure maple syrup
6 tablespoons SunButter Organic
1/4 cup nondairy buttery spread
1 tablespoon tapioca flour
1/4 teaspoon salt
1/3 cup raisins
Directions:
To make the crusts, use buttery spread to lightly grease eight cups of a 12-cup muffin pan. Put the sorghum flour, tapioca flour, quinoa flour, sugar, xanthan gum, and salt in a bowl. Whisk to combine. Using a pastry cutter or two knives, cut the buttery spread and the SunButter into the flour mixture until it is crumbly, and there are pea-sized flour/buttery spread pieces throughout the mixture.
Stir the vinegar into the water. Drizzle the water mixture into the flour mixture, stirring with a fork, until the mixture just starts to come together. Use your hands to gently knead the mixture in about six motions into one, smooth piece. Divide the dough into eight equal pieces. Roll each piece into a ball between your palms, then press it into each muffin tin section using a tart tamper or your fingers, into the bottom and up the sides, about 1/8-inch thick. Put the crusts in the freezer for about 30 minutes.
To make the filling, put the brown sugar, maple syrup, buttery spread, SunButter, and salt in a bowl. Whisk until well combined.
During the 30 minutes, preheat the oven to 375 degrees F. Remove the crusts from the freezer. Divide the raisins into the crusts. Spoon the filling over the raisins. Bake on the bottom rack for 12 to 18 minutes, until the filling is bubbling and the crust is lightly browned on the edges. Let cool in the pan for 20 minutes.
Carefully remove the tarts from the pan and transfer them to a wire rack to cool until serving.
Notes: You can use a stand mixer or a food processor to make the dough—just make sure not to overprocess. I outline how to make optimal pastry in my third book, “The Allergy-Free Cook Makes Pies and Desserts”, or feel free to contact me at the link below and I’ll definitely help you out. You can also make these half of the size – just split the dough into 12-pieces, work it halfway up the edges of the pan, and bake for about 10 to 12 minutes, instead.
This recipe was sourced from sunbutter.com
