Gluten-Free Pecan Butter Tarts
These pecan butter tarts are a delicious gluten-free version of a Canadian favorite! Tender grain-free tart shells are loaded with chopped pecans in a mildly sweet maple syrup and buttery filling. Serve them with vanilla ice cream for a decadent dessert, nibble on one for an afternoon snack, or have one alongside your morning coffee or tea! These scrumptious tarts are easy to make, quick to devour, and sure to become a favorite!
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 140 grams almond flour
- 80 grams tapioca starch
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 60 grams unsalted butter, (cold from the fridge is fine, cut into small chunks)
- 1/4 cup iced water
- 60 grams unsalted butter, (melted)
- 1/4 cup maple syrup
- 55 grams brown sugar
- 1 large egg
- 1/4 teaspoon salt
- 80 grams chopped pecans ((unsalted))
- 8 pecan halves ((unsalted))
Instructions
- 1
In a mixing bowl, combine the almond flour, tapioca starch, sugar, and salt. Whisk together, breaking up any big lumps.
- 2
Add the butter to the mixing bowl and using a pastry cutter, a fork, or two knives, cut the butter into the dry ingredients until they are very small bits.
- 3
Drizzle iced water over the mixture and mix with with a fork until the dough comes together and there is no more loose flour. If it is still too dry, add 1 tablespoon at a time and mixing after each addition. Dough should look cohesive and there should be no large bits of butter visible, if any.
- 4
Weigh the dough and divide into 8 equal pieces (or into the right number of pieces if multiplying the recipe), shaping roughly into balls. Place on a plate and cover with plastic wrap and refrigerate for about 15 minutes. (Alternatively, shape the dough into a disc and wrap in plastic wrap and place in the refrigerator for at least 30 minutes. Weigh the dough and divide into 8 equal pieces.)
- 5
Preheat oven 375F/190C.
- 6
In a glass measuring cup, whisk together the melted butter, maple syrup, brown sugar, and salt first until it becomes fully blended together. Whisk in the egg and beat well; liquid should be like a thick brown syrup.
- 7
Remove the dough from the fridge and place one of the dough balls into muffin tin. (If you refrigerated the dough as one whole disc, divide it into 8 equal portions by weight.)
- 8
Use your fingers to gently and quickly press it evenly into the cup, making the dough come almost up to the rim. Repeat with the remaining dough.
- 9
Divide the chopped pecans evenly among the 8 shells. Whisk the syrup mixture well and pour into each shell, covering the chopped pecans.
- 10
Add a pecan half to the top of each tart, gently pressing it into the syrup.
- 11
Bake the tarts for 20-22 minutes until the crust is golden brown and the filling is set.
- 12
Let the tarts cool at least 15 minutes in the muffin tin before carefully removing them. Loosen the tarts with a toothpick inserted down the sides and then gently lift them out. Transfer to a rack to cool.