Gluten Free Butter Tarts

you heard me! gluten-free butter tarts, and they are amazing!

GF Pie Crust

2 1/2 cup rice flour
2 1/2 cup corn starch
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup millet flour
1 tsp xanthan gum
2 tsp salt
3/4 lb lard
1/4 lb butter
1 egg,  lightly beaten
1 Tbsp apple cider vinegar
plus enough water to = 1 cup liquid

This recipe makes enough pie dough for 5 single crusts, or 4 dozen tarts (approximately).
Mix dry ingredients in a large bowl. Cut in lard & butter with pastry cutter until thoroughly mixed and resembles fine oatmeal. (not that we can eat oatmeal)
Add the egg/water mixture just a little at a time as you mix with a fork, using only as much as necessary to be able to form balls with dough.
Form into 5 balls of dough. Chill about 1/2 hour. Let rest at room temperature for 10 minutes before forming into crusts sandwiched in plastic wrap.
Roll out gently with a rolling pin. Turn back the edges to make round and roll flat again.
Peel back the top layer of plastic wrap.
Cut out rounds using a large cookie cutter (we used a little glass bowl). Set the rounds into muffin tins, and don't worrry too much about perfection, just don't poke any holes in them. Re-roll the crust as many times as you need to use it up.

Butter Tart Filling

2 Tbsp butter, room temperature
1 cup brown sugar
1 egg
1/2 tsp salt
1 tsp vanilla
1 cup currants, soaked in very hot water 5 minutes and then drained. (set aside)

This recipe makes enough filling for about 2 dozen tarts.

Beat the butter, brown sugar and egg together until creamy. Add salt and vanilla.
Pour hot water over currants. Drain well. Do not add to filling.

Once you have the pastry shells made, place a couple teaspoons of currants into each shell. Top with the butter/sugar mixture, evenly divided between the tarts. 
Bake at 375 for 25 - 35 minutes. Let rest in pan 5 minutes before removing to cool .... if you can wait!