Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour spooned and leveled (222 g)
• ¼ tsp Salt
• ¼ tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• ¾ cup unsalted Butter, cold and cubed (171 g)
• ⅓ cup ice cold water (79 ml)

• 4 cups Cranberries (373 g)
• 1 cup Sugar (192 g)
• ¼ cup Red Wine
• 1 Tbsp Orange Zest
• ½ cup fresh squeezed orange juice
• 1 tsp Fresh Grated Ginger
• ½ tsp Cardamom
• ½ tsp Cinnamon
• ¼ tsp Cloves
• 2 Tbsp Unsalted Butter
• 2 tsp Vanilla Extract
• 3 Tbsp Gluten Free 1-to-1 Baking Flour
• Whipped Cream and Sugared Cranberries for garnish

Instructions

1. Preheat the oven to 375°F. Coat two 12-cavity mini tart pans with cooking spray and set aside.
2. In a bowl of a food processor, add flour, salt, cinnamon and cloves. Scatter cubed butter over the flour mixture, then pulse mixture several times. Slowly stream water through the pour spout while pulsing mixture 4–5 more times. Do not over pulse! Butter should be pea-sized and clearly visible when you turn it out from the machine.
3. Divide dough into two equal pieces, form a disc out of each half, then place one piece of dough between two pieces of parchment. Roll out the dough to to ¼-inch thick, and slowly peel off parchment. Use a 3-inch biscuit cutter to cut out rounds. Place rounds into each tart cavity and use your fingers to form into place. (NOTE: If you have to repair any spots with additional dough, it’s totally fine to do. Gluten free dough can be quite delicate, but once these bake, the repairs will not be noticeable.) Repeat with other half of dough, and reroll any leftover dough from the pieces to fill the remaining cavities. Place the trays in the refrigerator to chill while you make the cranberry filling.

1. Add all ingredients (except for the flour) into a saucepan. Bring the mixture to a boil on medium high heat. Reduce heat to medium, cover and allow to simmer for 6–10 minutes, or until cranberries have split. (NOTE: if you cook the cranberries too long they’ll almost totally disintegrate into a jam. So, watch carefully to keep some of the cranberry structure for best visual results.) Turn off heat and stir in flour until fully incorporated. Allow to cool slightly before using.
2. Remove chilled tart pans from the refrigerator and fill each tart cavity full with cranberry filling. Bake in preheated oven for 18–21 minutes, or until crust edges are golden brown and cranberry filling bubbling and glossy. Loosen tarts from pan while hot by running a knife around the inside of the rim. The tarts should be sturdy enough to remove from cavity and place on a cooling rack to cool. Allow to cool completely before topping with whipped cream and sugared cranberries, if desired.