Truth is I never was a fan of cranberries, sure I eat cranberry relish at Thanksgiving and maybe Christmas and sometimes I drink cranberry juice but that is about all I ever thought those little red fruits were good for. In this past year I have tried them in a few desserts and they have been spectacular – great flavor and color, yes they are rather tangy but with a little sugar they are perfect.
If you only have a few apples and some cranberries you can make a really special dessert. I used my flat bottom tartlet pans to make these elegant little tarts; each one is a separate dessert which makes for a special look. My mom gave me two tart pans a few years ago and I use them all the time; each pan makes 4 tartlets.
This is a simple recipe; toss the fruits with sugar and a touch of tapioca. If you don’t have tapioca use some cornstarch or rice flour mix. The individual tarts look like I bought them in a bakery. I tried them with bits of crust for a rustic topping and the crumb version which I liked a bit better in the flavor department so I went with that.
I served them the other day and my guy pleaded for one to take home for breakfast. He does not need to eat gf but he loves a great dessert. Serve these tartlets and I promise you no one will even believe they are eating gluten free!
Angie’s Cranberry Apple Tartlets
Start by making some gf pie crust and the crumb topping. If you have leftover crumb topping in the fridge you are ahead of the game for making pies and tarts!
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.
Crumb topping:Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
You will use less than a cup of the crumbs. Put the rest in a tightly sealing glass container and store in the fridge for your next pie/tart. It should keep for several weeks.
Heat the oven to 375 while you make the filling.
1 baking apple
1 1/2 cup raw cranberries
1/4 cup sugar
1 tbsp. granulated tapioca
1/4 tsp. cinnamon
Peel, core, quarter and chop coarsely the cooking apple, put in a mixing bowl with the cranberries. Be sure to first wash and pick over the cranberries and remove any soft or iffy ones. Add the sugar, tapioca and cinnamon, mix with a spoon.
Roll out the crust into one big crust, lay it over the tart pans and use a knife to cut it into 4 pieces. Press, snip and fold to fit it into each of the small tart pans. Don’t make a big crust edge; not necessary, cut off excess dough. Re-roll the leftovers for a fifth tartlet.
Pour filling into the crusted tartlet pans. Sprinkle the tartlets with the crumb topping, I didn’t make a solid layer over the entire top; thicker in the middle. Place in the oven and bake 40-45 minutes or until bubbly and lightly browned. Cool at least 10 minutes. Serve warm or cold. Great with vanilla ice cream. Enjoy!
Brown Rice Flour Mix (Same as King Arthur gf flour mix)
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour