Gluten-Free Maple Syrup Butter Tarts

• Vegetarian

• Produce

  • 1 cup Raisins

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 cup Sugar, organic raw
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Vinegar

• Bread & Baked Goods

  • 1 Pastry, Gluten-free

• Dairy

  • 1/2 cup Butter

Found on fromourhideaway.com

Description

Directions

• Preheat oven to 425F.
• Line the 24 cups of two 12-muffin pans with pastry.
• Whisk together the melted butter, sugar, syrup, eggs, vanilla, and vinegar in a saucepan. Cook, stirring constantly, until the mixture is just on the verge of a boil. Pull it off the heat before it starts to boil.
• Divide the raisins and/or nuts evenly among the pastry tart shells. You might use 1/2 cup raisins in one pan and 1/2 cup nuts in the other.
• Then pour about a tablespoon of filling in for each tart. Youll divide up what you have, but start with small amounts. You dont want to run out.
• Bake 15 - 20 minutes until filling turns brown and sets. Watch yours closely the first time you make them. They are baking at a high temperature. Ive tested this recipe with an oven thermometer. However, if your oven temperature tends to be at all high, 15 minutes may be too long!
• Allow to cool 1 hour before removing from tins.