Gluten-Free Mini Cranberry Tarts

Gluten-Free Cranberry tart topped with a pie-crust leaf cut-out. Sugared cranberries in the foreground and more cranberry tarts in the background.

Gluten-Free Mini Cranberry Tarts

Delicious sweet and tangy cranberry filling in a buttery crust. This easy dessert is perfect for every celebration from Thanksgiving to Valentine's Day! It's a fabulous way to use up leftover cranberry sauce and pie dough after a holiday feast.

5 from 3 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings tarts

Calories 205 kcal

Equipment

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Mini muffin pan - 24 cup
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3" circle biscuit or cookie cutter (the top of a glass or jar also works for cutting out mini pie crusts)
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small cookie scoop (optional for scooping cranberry sauce)
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Mini seasonal cookie/pastry cutters (optional for topping with decorative seasonal shapes)
▢
fine mesh sieve (optional for sprinkling powdered sugar)

Ingredients

▢ 1 gluten-free pie dough I use 1 pie dough disk from my easy Gluten-Free Pie Crust Recipe
▢ 1 cup cranberry sauce (storebought or homemade) I use homemade Spiced Apple Cider Cranberry Sauce Recipe.
▢ powdered sugar (optional for sprinkling on finished tarts)

Instructions

Preheat the oven to 400℉.
Roll out the pie dough on a piece of parchment paper to prevent sticking.
Cut out 12 3-inch circles and 12 seasonal shapes (such as leaves for Thanksgiving, snowflakes for Christmas, stars for New Year's Eve, and hearts for Valentine's Day).
Place the decorative shapes on a baking sheet and store in the refrigerator until ready to bake with the tarts.
Place the dough circles in a mini muffin pan, gently pressing the dough into the bottom of every other cup. Fold the top of each crust down along the edge of the to create a simple mini crust.
Use a cookie scooper or heaping tablespoon to fill each mini pie dough with cranberry sauce.
Bake decorative shapes and cranberry tarts at 400℉ until golden brown. The decorative shapes will be ready in about 7 minutes, and the cranberry tarts approximately 15-18 minutes.
Allow tarts to cool for 5-10 minutes.
Top tarts with decorative seasonal shapes and sprinkle with powdered sugar (optional). Enjoy warm!

Notes

Garnishment Ideas: powdered sugar, whipped cream, pie crust seasonal cut-outs, orange zest, and sugared cranberries.

Nutrition

Calories: 205kcalCarbohydrates: 25gProtein: 1gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 229mgPotassium: 7mgFiber: 1gSugar: 9gVitamin A: 10IUVitamin C: 0.2mgCalcium: 1mgIron: 0.1mg

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