Maple “Butter” Tarts!

vegan & gluten free

There is no butter in our butter tarts, but they taste awesome!

Gluten Free Tart Crust:Maple Butter Tarts

  • ½ tsp salt
  • 1 cup gluten free flour
  • 1 tsp Xanthum Gum
  • 1 ½  tbsp. margarine
  • 3 tbsp vegetable oil
  • 3 tbsp cold water
  1. Combine the salt, flour and Xanthum Gum in a large mixing bowl.
  2. Cut margarine into the flour mixture with pastry cutter or knife.
  3. Sprinkle oil over dough and cut in with pastry cutter. Dough should have the consistency of cornmeal.
  4. Sprinkle with cold water and loosely cut in, so all is moistened.
  5. Cover dough with plastic wrap and put in fridge for 30 min.
  6. Roll out dough in between 2 pieces of parchment paper (or plastic wrap) to ~1/8” thick.
  7. Sprinkle dough with water if it gets too dry, but don’t overwork it.
  8. Cut out tart crusts with circular cutter (bowl plastic take out container) that is 1” larger than the radius of the muffin tin cups.
  9. Form dough in muffin cups, squishing it around with your fingers to fill in any breaks in the dough or thin spots.
  10. Bake at 400°F for 10-15 min.
  11. Let cool and leave in tin for the filling.

 

Vegan Maple Butter Tart Filling:

  • ¾ cup maple syrup
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut oil, melted
  • 1 tsp  vanilla extract
  • 2 tbsp ground chia or flax seeds
  • ¼ tsp baking powder
  • ¼ cup raisins or pecans
  1. Combine the maple syrup and arrowroot flour with a whisk.
  2. Melt the coconut oil in a small pot and mix it in with the syrup mixture.
  3. Add the vanilla and ground chia/flax.
  4. Add the baking powder at the end and mix well.
  5. Stir in the pecans or raisins.
  6. Use an ice cream scoop to ladle the filling into each of the baked shells, filling only ¾ full.
  7. Bake at 325°F for 25-30 min, turning halfway through for even baking.

 

Choco-nana Butter Tart CrustChoc-nana Butter Tarts

Here is an interesting alternative for a quick and yummy tart shell.  It does not taste like any tart shell you had before, but the cocoa mixes well the banana for a yummily unique butter tart experience!

  • 1 whole banana, cold
  • 1 1/8 cup gluten free flour
  • 1 tsp Xanthum Gum
  • 2 tbsp cocoa
  • 1 tbsp sugar
  • ½ tsp salt
  1. Peel and break up banana into food processor or sturdy blender (we use a Blendtec).
  2. Add the other ingredients on top of the banana.
  3. Pulse the blender, scraping down the sides as needed, until the ingredients combine into a Play Dough-like consistency.
  4. Roll out dough and fill muffin tin cups as in previous dough recipe.
  5. Make sure to lightly oil the muffin tin cups.
  6. Two baking options:
    1. Baking shells ahead:  
      • Bake 350F for 10-15 min.
      • Let cool and leave in tin for the filling.
      • Bake <20 min at  325°F
    2. Baking shells and filling together:
      • Fill shells ¾ full with butter tart filling (add a few chocolate chips to the filling of each tart to enhance the chocolate sensation theme!)
      • Bake for ~20 min at  325°F

Rhubarb Crisp

Strawberry-Blueberry-Rhubarb CrispRhubarb is in season now and we have been happily adding it to the menu here at Sugar Ridge.  It has to be one of my favourite fruit (even though it is technically a vegetable!).  It has such a wonderful tangy flavour and works so well with other summer fruits like apples and all manner of berries, especially strawberry. 

So, for your baking and eating pleasure, here’s a recipe for a crisp that we make quite often.  There is not a lot to it, so it is easy to make, and it can easily be made vegan and gluten free.

Technically, this rhubarb “crisp” is actually a “crumble”, as crumbles have oats in the toppings and crisps do not.  But since this is the way the recipe was given to me from my mom and previously from my great aunt, I am keeping it this way.  We don’t have to tell anyone and it still tastes the same!

Enjoy!

     Kurt

 

Ingredients

Filling:

  • 1 cm-sized chopped rhubarb to almost fill 9″x9″ baking pan
  • maple syrup
  • water (as needed)

Topping:

  • 1/3 cup butter or margarine
  • 1/2 cup brown or Demerara sugar
  • 1/2 cup flour
  • 1 1/4 cups oats
  • 1/2 tsp cinnamon

Preparation

  1. Preheat oven to 350F and grease 9″x9″ baking pan.
  2. Wash and chop rhubarb into ~1 cm pieces. (Smaller pieces will cook faster.)
  3. Fill the baking dish with the rhubarb to almost the top.  The volume of the fruit will reduce during the baking.
  4. Drizzle maple syrup liberally over the rhubarb to act as the sweetener and give it some of it’s liquid to bake. It is mostly done by feel and to taste, but you will probably need 1/4-1/3 cup syrup.
  5. If there does not seem to be enough liquid in the pan and the rhubarb is very firm, add a few extra tablespoons of water to help it soften during baking.
  6. In a medium mixing bowl, cream together the butter/margarine and sugar.
  7. Mix in the flour and then the oats and cinnamon. The topping should be crumbly, but still loosely hold together. If it has, for some reason, no stick-togetherness, then add a bit more butter/margarine.
  8. Spread the topping evenly over the pan of rhubarb so that all of the fruit is covered. You may need to press down slightly on the topping to gently compact it all into the pan.
  9. Bake the crisp for 30 to 40 min, until the topping is golden brown and the fruit is soft when tested with a knife.  Put the crisp back in for 5 min more if it is still too firm.

Notes

  • as mentioned at the top, pretty much ANY berry I can think of can be added to this recipe. The most obvious (and my favourite!!!) rhubarb berry combo is to add strawberries.  Berries can replace 1/3 to 1/2 of the rhubarb. You may need less syrup to sweeten the rhubarb with berries in the mix, as they already are pretty sweet.  Other great berries are raspberries, blueberries and cranberries.  Consider trying a combo of several berries and make it a bumbleberry-rhubarb crisp!  Apples are also an old standard for an addition to a crisp.
  • gluten-free flour can easily be substituted for wheat flour and the substitution has little to no effect on the recipe, as it plays such a small role in the topping and there are no concerns whether it rises or not.
  • other sweeteners can be used instead of maple syrup. As maple syrup is the “sugar” in our Sugar Ridge, it is a go-to sweetener for us, but honey, cane sugar, brown/demerara sugar or whatever you want will work well.