Orange Blossom Raisin Tarts – Gluten-Free

These mini tarts are a sweet treat and they are gluten-free, too!
  • Yields 15 mini tarts
  • Details

    • Serving Size: 1 mini tart

    INGREDIENTS

      Gluten-Free Tart Crust

      • 1 cup (16 tablespoons) unsalted butter, chilled
      • 9 1/2 ounce (269 1/2 grams) gluten-free bread mix*
      • 4 to 6 tablespoons ice cold water

      Raisin Filling

      • 1 cup California golden raisins, coarsely chopped
      • 3 tablespoons lightly salted dry roasted sunflower kernels
      • 1 1/2 teaspoons very finely grated orange peel
      • 1/8 teaspoon ground cinnamon
      • 1/4 cup orange blossom honey
      • 1 teaspoon Toasted sesame seeds; for garnish
      • Orange peel curls; for garnish

      PROCEDURE

      Gluten-Free Tart Crust

      Preheat oven to 350°F. In medium bowl, cut chilled butter into bread mix until pea sized pieces are formed. Slowly add water, 1 tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap and chill 30 minutes. Divide dough into 15 pieces (about 25 grams each). Press each piece of dough evenly into 2-inch wide by 3/8-inch high mini tart cups. Prick bottom of each with fork and bake until golden brown; 15 to 20 minutes. Set aside to cool.

      Raisin Filling

      In medium bowl, combine raisins, sunflower kernels, orange peel and cinnamon; drizzle with honey and mix thoroughly. Divide and spoon mixture into each of 15 tart shells. Bake at 350°F for 2 to 3 minutes. Sprinkle with sesame seeds while still hot. Cool; garnish with orange peel curls and serve.

      Note: Pamela’s™ Gluten-Free Bread Mix preferred.

      Nutrition Facts Per Serving

      Calories 220 (53% from fat); Total Fat 13g (sat 9g, mono 0g, poly 0.5g, trans 0g ); Cholesterol 30mg; Protein 2g; Carbohydrate 24g; (Dietary Fiber 2g; Sugars 11g; ); Iron 1mg; Sodium 15mg; Calcium 18mg; Potassium 158mg

      This recipe is found in the following categories:

      Special Diet

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