This tart has a great basic gluten-free crust. The white rice flour and tapioca flour have a neutral taste that allows the flavor of the butter to stand out, while the shortening ensures flakiness. Fresh cranberries and walnuts in the filling make this the perfect tart to serve around the holidays.
6.5 ounces white rice flour (about 1 1/4 cups)
4.2 ounces tapioca flour (about 1 cup)
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 cup chilled butter, cut into small pieces
2 tablespoons vegetable shortening
9 tablespoons 1% low-fat milk
2/3 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 1/4 cups fresh cranberries
2/3 cup chopped walnuts
How to Make It
To prepare crust, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 30 minutes.
Preheat oven to 400°.
Roll dough, still covered, into a 13-inch circle Fit dough, plastic wrap side up, into a 10-inch removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with parchment paper; arrange pie weights or dried beans on paper. Bake at 400° for 8 to 10 minutes; carefully remove parchment paper, and cool crust 5 minutes on a wire rack.
Reduce oven temperature to 350°.
To prepare filling, combine corn syrup and next 5 ingredients (through eggs), stirring with a whisk. Fold in cranberries and walnuts. Pour filling into crust. Bake at 350° for 45 minutes or until center is set and crust is slightly golden. Cool completely in pan.
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