Pastry: 1/2 c. sorghum flour 1/4 c. pecan flour 1/2 c. cornstarch 1/4 c. tapioca starch 1 tsp. granulated sugar 1 tsp. gluten free baking powder 1/2 tsp salt 1 egg yolk 1/4 c. ice water 3 Tbsp. canola oil 2 tsp. cider vinegar
Filling: 2 Tbsp. butter, melted 2 Tbsp. canola oil 1/4 c. corn syrup 1/3 c. packed brown sugar 1/4 c. coarsely chopped pecans 1/4 tsp. vanilla extract 1 egg, slightly beaten
What to do:
1. Pastry: In a food processor fitted with a medal blade, pulse sorghum flour, pecan flour, cornstarch, tapioca starch, sugar, baking powder and salt until mixed. Set aside. 2. In a small bowl, whisk together egg yolk, ice water, canola oil and vinegar. With food processor running, add egg mixture through feed tube in a slow steady stream. Process until dough is just held together. Do not let it form a ball. Gently gather into a ball and flatten into a disc. 3. Place the pastry disc between two sheets of parchment paper. Using quick, firm strokes of the rolling pin, roll out the dough into an 11 in. circle about 1/8 to 1/4 in. thick. Carefully remove the top sheet of parchment paper and cut out tart shells using 4-in. cutter. Ease each into individual cup of muffin or tart tin. 4. Filling: In a bowl, combine butter, canola oil, corn syrup, brown sugar, pecans and vanilla. Mix thoroughly. Add egg and mix just until blended. Spoon filling into unbaked pastry shells filling shells two-thirds full. Bake at 375°F for 15 to 20 min. or until filling is golden brown. Let cool before removing from pan.
Notes: * Due to the small quantity of ingredients, it is critical to measure accurately. * Refrigerate the dough for a few minutes if it becomes sticky. * If the pastry cracks while you're handling it, don't worry; just use the excess to patch. * Don't worry about re-rolling the pastry scraps they'll be just as tender the third or fourth time as the first. * To prevent butter tarts from bubbling over stir filling as little as possible. * You can freeze the pastry for up to 3 months. Thaw in refrigerator. Bring to room temperature before rolling out.·
Variations: * Substitute raisins for the pecans or omit the pecans for a creamier filling. * For unfilled tart shells: to prevent pastry from shrinking or puffing up, prick bottom and sides with a fork. Bake in preheated oven for 13 to 15 min. at 375°F or until golden. Let cool completely before filling.