This sweet slice is a new take on a traditional Canadian favorite – the butter tart. The result is a kind of shortbread base smothered in a creamy, buttery, raisin stuffed filling and baked to a golden crispy brown. If you love butter tarts but don’t have time to fuss with the pastry, this is the recipe for you! If you’ve never had a butter tart, you should give these little deadlies a try. You won’t regret it. They taste a bit like pecan or even raisin pie. (Recipe below)

This is a conversion of a pre-celiac family recipe from one of those tried and true community cookbooks. We’d been missing them, so I thought I would give converting them a whirl. I am embarrassed to say that we ended up eating almost the entire slice while I was photographing it! I’d say it was a success!

Like this? You might also like these other gluten free recipes from gfandme.com:

double coconut delight

quinoa brownies

caramel bars

matrimonial squares

What you’ll need:

1 cup all purpose gluten free flour

TIP: We used Cloud 9. If your flour mix does not include a gumming agent you will need to add 1 teaspoon xanthan gum.

2 tablespoons icing sugar

1/2 cup butter or margarine

2 eggs

1 cup brown sugar

1/4 cup melted butter

1 tablespoon vinegar

1 teaspoon vanilla

2 tablespoons corn syrup

1 cup raisins or currants

1/2 cup chopped nuts (optional)

What you’ll do:

Preheat oven to 350 degrees.

Rub together the gluten free flour, icing sugar and 1/2 cup butter or margarine. Line your 8 x 8 pan with the resulting shortbread dough. Do not bake.

In medium bowl, stir together the rest of the ingredients. Pour over top of the shortbread crust. Bake for 30 to 40 minutes or until the top is crusty and golden brown.

Let cool completely before slicing and eating. Try not to eat the entire thing…

Photo credit: gfandme.com

Living gluten free in Red Deer, Alberta, Canada