Bite size cranberry tarts! Press pastry into mini muffin cups, then fill with fresh cranberries and a glistening, sweet topping.
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1 1/2 cups Gluten-Free Flour Blend (see below)
3/4 cup Land O Lakes® Butter, softened
6 ounces cream cheese, softened
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
1 cup powdered sugar
2 to 3 tablespoons milk
*Substitute frozen cranberries, thawed, drained, cut in half.
Heat oven to 325°F.
Combine gluten-free flour blend, 3/4 cup butter and cream cheese in bowl. Beat at medium speed until dough forms a ball.
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.
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.
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.
Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in bowl; mix well. Drizzle over cooled tarts.
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.
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.