Cranberry Tarts (Gluten-Free Recipe)

Name: Cranberry Tarts (Gluten-Free Recipe)
Prep time: 40 min
Total time: 1 h 35 min
Yield: 36 tarts
Ingredients: Crust; 1 1/2 cups Gluten-Free Flour Blend (see below); 3/4 cup Land O Lakes® Butter softened; 6 ounces cream cheese, softened; Filling; 1/2 cup sugar; 1/2 cup chopped pecans; 1 large Land O Lakes® Egg; 1/4 cup Land O Lakes® Butter; 1 teaspoon gluten-free vanilla; 3/4 cup (48 to 72) fresh cranberries, * washed, drained, cut in half; Glaze; 1 cup powdered sugar; 1 teaspoon gluten-free vanilla; 2 to 3 tablespoons milk

Bite size cranberry tarts! Press pastry into mini muffin cups, then fill with fresh cranberries and a glistening, sweet topping.

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40 min

Prep Time

1 hr 35 min

Total Time

36 tarts

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Ingredients

Crust

1 ¹/₂ cups Gluten-Free Flour Blend (see below)

³/₄ cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

Filling

¹/₂ cup sugar

¹/₂ cup chopped pecans

1 large Land O Lakes® Egg

¹/₄ cup Land O Lakes® Butter

1 teaspoon gluten-free vanilla

³/₄ cup (48 to 72) fresh cranberries, washed, drained, cut in half

Glaze

1 cup powdered sugar

1 teaspoon gluten-free vanilla

2 to 3 tablespoons milk

*Substitute frozen cranberries, thawed, drained, cut in half.

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Combine gluten-free flour blend, 3/4 cup butter and cream cheese in bowl. Beat at medium speed until dough forms a ball.
STEP 3

Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
STEP 4

Combine sugar, pecans, egg, 1/4 cup butter and vanilla in bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
STEP 5

Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.
STEP 6

Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in bowl; mix well. Drizzle over cooled tarts.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

120 Calories

8 Fat (g)

25 Cholesterol (mg)

60 Sodium (mg)

12 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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