- 3/4 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup quinoa flour
- 1 tablespoon sugar
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup nondairy buttery spread (cut into pieces and put in the freezer for 20 minutes)
- 1/4 cup SunButter Organic
- 2 tablespoons ice water (plus more as needed)
- 1 teaspoon cider vinegar
- 1/2 cup brown sugar (packed)
- 1/2 cup pure maple syrup
- 6 tablespoons SunButter Organic
- 1/4 cup nondairy buttery spread
- 1 tablespoon tapioca flour
- 1/4 teaspoon salt
- 1/3 cup raisins
- To make the crusts, use buttery spread to lightly grease eight cups of a 12-cup muffin pan. Put the sorghum flour, tapioca flour, quinoa flour, sugar, xanthan gum, and salt in a bowl. Whisk to combine. Using a pastry cutter or two knives, cut the buttery spread and the SunButter into the flour mixture until it is crumbly, and there are pea-sized flour/buttery spread pieces throughout the mixture.
- Stir the vinegar into the water. Drizzle the water mixture into the flour mixture, stirring with a fork, until the mixture just starts to come together. Use your hands to gently knead the mixture in about six motions into one, smooth piece. Divide the dough into eight equal pieces. Roll each piece into a ball between your palms, then press it into each muffin tin section using a tart tamper or your fingers, into the bottom and up the sides, about 1/8-inch thick. Put the crusts in the freezer for about 30 minutes.
- To make the filling, put the brown sugar, maple syrup, buttery spread, SunButter, and salt in a bowl. Whisk until well combined.
- During the 30 minutes, preheat the oven to 375 degrees F. Remove the crusts from the freezer. Divide the raisins into the crusts. Spoon the filling over the raisins. Bake on the bottom rack for 12 to 18 minutes, until the filling is bubbling and the crust is lightly browned on the edges. Let cool in the pan for 20 minutes.
- Carefully remove the tarts from the pan and transfer them to a wire rack to cool until serving.