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.


Gluten-Free Tart Crust

  • 1 Cup (16 tablespoons) unsalted butter, chilled
  • 91/2 Ounces (269.5 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
  • 11/2 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

Nutrition Facts Per Serving

Calories 220 (Calories from Fat 53%); Total Fat 13 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 30; Sodium 15; Potassium 158; Total Carbohydrate 24; Dietary Fiber 2; Sugars 11; Protein 2; Calcium 18; Iron 1;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.