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Mini Shortbread Cranberry Tartlets




Source of Recipe


originally from Canadian Living Magazine


Recipe Introduction


modified to GFCF by BL Olson december 2006


List of Ingredients




Short Bread Shells
1 cup sweet rice flour (if you cannot use rice try millet
and sorghum combined for a nice flavour)
2/3 cup icing sugar
1/3 cup coconut butter, cold
1 egg
1 teaspoon vanilla
1 teaspoon water

Filling
1/4 cup granulated sugar
1/4 cup corn syrup
1 egg
2 tablespoons CF margarine, melted
1 teaspoon orange zest
2 teaspoons orange juice
1 pinch salt
1/3 cup cranberries, fresh chopped
1/4 walnut or dried cranberries, chopped


Recipe



Shortbread Shells:
.
In a large bowl whisk together the flour and sugar.

Cut in the coconut butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.

In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.

Gather into a ball and turn out onto a floured surface.

Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).

On a lightly floured surface roll out the dough to 1/4 inch thickness.

Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.

Fit into mini muffin tin and freeze for 30 minutes.

Filling:.

Preheat Oven to 350 degrees For 180 degrees Celsius.

In a medium bowl mix together sugar, corn syrup,egg, margarine, orange rind and juice, and salt.

Stir in cranberries and walnuts. Spoon the mixture into shells.

Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.

Let cool on a rack for one minute and then run a metal spatula to loosen.

Using a metal spatual tranfer tarts to cooling rack.

Store layered with wax paper in an airtight container for 3 days.

These can be frozen up to 2 weeks.