Chandra’s Toaster Tart Recipe

This is a treat that so many of us miss when we have to be gluten free. Toaster tarts are quite labor intensive, but they’re sooooo good! I’ve been asked numerous times for my recipe, so here it is. If you use a different gluten free flour blend, be sure that it includes xanthan gum or guar gum. This recipe may not work as well if your flour blend includes heavier flours such as bean or sorghum. If you do try it with different flour blends, let me know how it works!

Chandra’s Toaster Tarts

This recipe will make approximately 20-24 toaster tarts.

3/4 cup shortening
3/4 cup sugar
3 eggs
3 cups Better Batter flour
3/4 cup corn starch or potato starch
1 tablespoon baking powder
1/2 teaspoon salt
fruit jam or preserves

In a bowl, mix together flour, starch, baking powder, and salt. Set aside.

In stand mixer with paddle attachment, cream together shortening and sugar, then beat in the eggs one at a time. Add dry ingredients and mix until thoroughly blended and the dough pulls away from the bottom of the bowl.

Divide dough into two portions, place each in a ziploc bag, and flatten into a disc. Place in refrigerator and chill for at least overnight, but up to several days if desired.

Preheat oven to 350F.

Lightly flour a rolling surface with Better Batter flour. Roll out dough to about 1/8″ thickness (careful, it’s very delicate). At this point you can use a commercial toaster tart cutter (I got mine from Williams-Sonoma) or you can cut the dough into long rectangles, about 10″ long and 4″ wide. Carefully transfer the pieces to a parchment lined baking sheet. Trimmings can be re-rolled. If the dough gets too dry, add just a couple drops of water and knead with your hands before re-rolling.

If you used a commercial cutter, spread filling over the tart, leaving room at the edges for crimping the top crust on. Moisten the edges with water using your finger or a small cooking brush. Then put the top crust on and use the crimping tool.

If you cut your own rectangles, spread filling on one end, leaving room at the edges and in the center for crimping once you fold it over. Moisten edges as above. Fold over and crimp all the way around using a fork.

Carefully poke the top of the pastries with a fork in one or two places to allow steam to vent in baking.

Bake for 8-12 minutes or until pastries just begin to turn golden brown around the edges (remember, they will brown more when you toast them) and look done in the middle. If they don’t look done in the middle, bake a little longer, checking every minute or two.

Cool completely before storing. Tarts can be frozen, but will keep for several weeks at a cool room temperature wrapped in waxed paper and stored in a plastic container with lid.

This entry was posted on Saturday, October 1st, 2011 at 1:55 pm and is filed under Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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