Recipe(tried): Maple Bean Tarts and Gluten Free Pastry

Maple Bean Tarts and Gluten Free Pastry:

These are similiar to butter tarts but with a difference. The creamy texture of the pureed beans add character and the beans also add fibre.

24 Gluten-Free unbaked tart shells (recipe below)

FILLING:

1 cup cooked white kidney beans
1/2 cup maple syrup
2 eggs
1/3 cup packed brown sugar
1/4 cup soft butter OR margarine, melted
1/2 cup raisins

FILLING: In food processor or blender, combine beans, maple syrup, eggs, brown sugar and butter. Process until pureed and blended.

Divide raisins evenly among tart shells. Pour filling over raisins, filling tart shells three-quarters full.

Bake in 350* F. oven for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts.

Calories 131 per serving, 5 g. fat, 17 mg. cholesterol

GLUTEN FREE PASTRY:

Whole bean flour makes a more tender pastry than wheat flour not as much fat is required as is needed for pastry using whole wheat flour.

1 1/2 cups whole bean flour
1/4 cup cornstarch
1 tbsp. cornmeal
1 tsp. gluten free baking powder
1/2 tsp. salt
6 tbsp. vegetable shortening
1 egg white
3/4 cup cold water

In mixing bowl, stir together bean flour, cornstarch, cornmeal, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture is crumbly.

Whisk together egg white and water. Stir into dry ingredients to make a soft dough. Press into ball. Divide in half; flatten each half into a patty.

On cornstarch dusted surface with stockinette-covered rolling pin or between sheets of plastic wrap or waxed paper roll out dough to 1/8 inch thick circle shape.

Carefully roll up onto rolling pin; unroll over pie plate. Or remove plastic wrap from top of pastry; using remaining bottom sheet for support, carefully place pastry, plastic wrap up, into pie plate. Press smoothly into pan. If pieces break away, press them back in place.

For pie shell or single crust pie:

Trim edge leaving 1/2 inch overhang. Tuck under to make double layer of pastry around rim; flute edge. For straight sided flan pan, fold the overhang to the inside. Line inside of pastry shell with piece of foil.

Bake in 400 F. oven for 15 to 18 minutes or until edges are golden brown. Remove foil.

For double crust pie:

Trim edge of pastry evenly. Fill as recipe directs. Roll out remaining pastry for top crust. Fit over filling; trim, leaving 1/2 inch overhang. Tuck overhang under edge of bottom crust; press firmly together. Flute edges to seal tightly. Cut steam vents in top crust. Bake as recipe directs.

Makes pastry for 1 double crust 9-inch pie or two 9-inch pie shells or 24 medium tart shells.