How to Make Pumpkin Butter Tarts - Gluten Free
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1
Prepare pastry for a double crust pie. Recipe on site. Roll out between sheets of plastic wrap dusted with gluten free flour. Use a 3.5 inch cookie cutter to make rounds.
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2
Use a spatula to lift rounds and place them in muffin pans. I used silicone because it is easer to push the tarts out after they have cooled.
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3
Combine some brown sugar, corn syrup, maple syrup, shortening, vanilla, and salt in a small mixing bowl.
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4
Stir until well mixed.
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5
Stir in the pumpkin puree.
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6
Stir in egg until well combined.
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7
If using Craisins or cranberries in all or some of the tarts place a few in rounds before adding batter.
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8
Scoop tart batter into pastry rounds and fill about 3/4 full.
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9
Place muffin pans in a preheated 350F oven on a lower rack. Bake for 12 to 15 minutes or just until set.
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10
Remove from oven and leave in pans to cool on wire rack.
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11
When cooled completely carefully remove from muffin pans.
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12
Serve.
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13
Enjoy!
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