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Cranberry Tarts (Gluten-Free Recipe)
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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

1 teaspoon gluten-free vanilla

2 to 3 tablespoons milk

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

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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