24 Gluten-fr.unbaked tartshells 2 Eggs
FILLING 1/3 c Brown sugar
1 c Cooked white kidney beans 1/4 c Butter or margarine, melted
1/2 c Maple syrup 1/2 c Raisins
NOTE: Gluten-free pastry made with bean flour is lower in fat than
regular pastry.
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells. Pour filling over raisins,
filling medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden brown and
filling set. Makes 24 tarts.