Gluten-Free Pecan & Cranberry Tartlets

Individual tartlets with a crisp gluten-free crust, a buttery maple-spiced pecan filling and bright bursts of cranberry — elegant, seasonal, and perfect for a ladies’ luncheon. Recipe includes a quick homemade crust, the pecan-cranberry filling, and a light maple whipped cream option.

Yield: 12 tartlets (1⁄2-cup tartlet tins). Prep: 35 minutes (+ chilling) • Bake: 20–25 minutes • Total: ~1 hour

Maple Whipped Cream (Optional — Non-Alcoholic)

• 1 cup heavy cream, very cold (or chilled full-fat coconut cream for dairy-free)
• 2 tbsp pure maple syrup (adjust to taste)
• 1/2 tsp vanilla extract

Method

1. Make the crust (quick method):
   1. In a bowl, whisk together gluten-free flour blend, almond flour, powdered sugar, salt, and xanthan gum.
   2. Cut in cold butter with a pastry cutter or rub between fingers until mixture resembles coarse crumbs with pea-size bits.
   3. Stir in the egg yolk, then add 2 tbsp cold water and gently mix until dough just comes together. Add the extra tablespoon of water only if needed. Do not overwork.
   4. Form into a disk, wrap in plastic, and chill 20–30 minutes (or 10 minutes in the freezer) until firm enough to roll/press.
2. Prepare tins: Preheat oven to 350°F / 175°C. Lightly butter or oil 12 tartlet tins (approx. 3-inch / 7.5 cm) or use a nonstick mini tart pan.
3. Shape shells:
   1. On a lightly floured surface (use more gluten-free flour blend), roll dough to about 1/8″ (3 mm) thickness and cut 12 rounds slightly larger than your tartlet cavities. Alternatively, press dough into tins by hand for a more forgiving method.
   2. Gently press dough into each tin, trim edges, and prick bottoms lightly with a fork. Chill shells in the freezer 10 minutes to reduce shrinkage.
4. Blind-bake shells:
   1. Line each shell with a small square of parchment and fill with pie weights or dried beans.
   2. Blind-bake for 10 minutes, remove weights and parchment, then bake 4–6 more minutes until edges are set and just beginning to color. Remove from oven and reduce oven temperature to 325°F / 160°C for filling bake.
5. Make the pecan-cranberry filling:
   1. In a bowl, whisk eggs with brown sugar, maple syrup, melted butter, vanilla, salt, and cinnamon until smooth.
   2. Stir in chopped pecans and cranberries, reserving a few whole pecan halves to top each tartlet if desired.
6. Assemble and bake:
   1. Reduce oven to 325°F / 160°C if not already. Spoon filling into pre-baked tartlet shells, filling nearly to the top (they will set but remain slightly gooey).
   2. Top each with a reserved pecan half if you like for presentation.
   3. Bake 14–18 minutes, until filling is set at the edges but still slightly jiggly in the center — a gentle wobble is perfect.
   4. Remove from oven and cool in tins 10 minutes, then transfer to a rack to cool completely. Filling will continue to firm as it cools.
7. Make the maple whipped cream:
   1. Chill bowl and whisk. Pour cold cream into bowl and whip to soft peaks.
   2. Add maple syrup and vanilla and whip to medium peaks — do not overwhip.
   3. For dairy-free, use chilled coconut cream and whip similarly; sweetness and structure may be slightly different.
8. Finish & serve: Just before serving, top each tartlet with a small dollop of maple whipped cream (or a spoon of crème fraîche) and a few extra toasted pecan crumbs or a few dried cranberry pieces. Serve at room temperature or slightly chilled.

Make-Ahead & Storage

• Crust dough can be made and chilled up to 2 days ahead (wrapped) or frozen for 1 month.
• Filled, baked tartlets keep refrigerated up to 3 days. Bring to room temperature before serving for best texture.
• Whipped cream is best made the day of; coconut cream can be made earlier and rewhipped gently before service.

Dietary: Use dairy-free butter & coconut cream to make these tartlets dairy-free. Ensure all packaged ingredients are certified gluten-free if required.