Ingredients
Units
Scale
Cranberry Filling
- 1 apple, grated
- 1/2 cup non-dairy butter or coconut oil
- 1/2 cup raisins
- 1/3 cup dried apricots, chopped finely
- 3 cups cranberries
- 1/4 cup maple syrup
- juice and zest 1 lemon
- 1/2 cup walnuts, chopped
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
Pastry Crust
- 2 cups gluten-free flour
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 cup non-dairy butter or coconut oil, cold
- 1/4 cup ice cold water
- 1 tsp apple cider vinegar
Instructions
- Soak the raisins, dried apricots, and cranberries in hot water for 10-15 minutes, then drain well. Roughly chop the walnuts and grate an apple.
- In a large pan, combine all ingredients and bring to a boil. Reduce the heat and simmer for about 15 minutes until thick and sticky, stirring occasionally to avoid burning. Let the filling cool completely.
- For the crust, whisk together gluten-free flour and salt in a large bowl. Add cold butter, working it into the flour until the texture resembles wet sand. Mix apple cider vinegar and maple syrup into ice water, and gradually add this to the flour mixture until a dough forms. Shape the dough into a ball, flatten it, and refrigerate for 15 minutes.
- Preheat the oven to 360°F and grease the tart molds. Roll out the dough to about ½ cm thick. Cut out circles for the bases and strips for the sides of the molds. Spoon the cranberry filling into each tart shell. Re-roll the dough to make lids, and for a fun Halloween touch, cut out spooky faces or make a mummy-style design with dough strips.
- Brush the tops with coconut milk and bake for 20-25 minutes, until golden brown.
- Let the tarts cool briefly before removing from the molds, and enjoy warm.
- Prep Time: 45
- Cook Time: 25
- Diet: Gluten Free