• Preheat oven to 375 F (190 C)

Pastry Crust:

• Measure flours, corn starch, sugar and xanthan gum into the bowl of your food processor, blitz to combine.
• Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
• Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
• Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
• Lightly dust your work surface with corn starch, roll chilled dough out pretty thin – ⅛″ to ¼″, depending on your tastes – some prefer a thinner shell, some thicker. Cut 4″ rounds from the pastry – you’re aiming for 12.
• Carefully transfer the pastry rounds to a muffin pan. I like to flatten the bottom against the tin, and work out from there, flattening the whole round to be flush with the muffin pan cavity – it holds the most filling! Feel free to get decorative about it – flattening the bottom of the dough against the muffin pan, gently ruffling the edges… it’s up to you! Chill the pan of prepared tart shells until ready to use.

Filling:

• Prepare tart shells recipe, if using. If using pre made pie crust, roll cut out and prepare tart shells per directions in the tart shells recipe below.
• Divide raisins among tart shells – I personally like to have a fair amount of raisins in my buttertarts, so I use 1 cup. (½ cup is probably closer to average!). Set aside.
• Combine butter, brown sugar, and maple syrup in a medium saucepan. Beat until smooth. Add in eggs, beat once more until well combined.
• Heat mixture on medium, stirring constantly. Bring mixture JUST to a boil, remove from heat. Carefully pour mixture into prepared tart shells.
• Bake for 15-20 minutes, until filling has set and the pastry is lightly browned. Remove from oven and allow to cool