Gluten-Free Holiday Tarts

I have been creating my own gluten-free recipes for a few years now and got inspired to make these tarts while preparing my Thanksgiving cranberry sauce.  I invited my friend Jamie Walsh who is the founder of Glam Latte and co-founder of The Wear To Go Girls  to join me for some baking and red wine!  Jamie had  a holiday soiree at her house the following day and I had a year-end theatre company meeting and the tarts went over quite well at both events.  These tarts are sweet enough to serve as a dessert, but also make a great addition to  a brunch or afternoon tea.  Since they are created with nut meal, coconut oil, fruit and honey they are quite nutritious as well.
Hazelnut Crust
1 bag Bob’s Red Mill Hazelnut Meal Flour or 3 1/2 cups ground hazelnuts
3 heaping Tablespoons honey (I used Pacifica’s raw Creamy Wildflower Honey)
1/2 tsp. sea salt
12 cup coconut oil
36 unbleached baking cups
(**although butter is pictured we opted for coconut oil instead)
Preheat oven to 300 degrees.
In a food processor combine hazelnut flour with sea salt and then add in honey and coconut oil.  Mix thoroughly until dough is moist.  Press into baking cups and bake for 5 to 7 minutes. Image
Let them cool until they begin slightly firm before adding fillings.  Makes 36 tart crusts.
Cranberry-Apple Filling
4 apples, peeled and diced (I use a combination of Granny Smith and Arkansas Black)
1 1/2 cup cranberries (fresh or frozen)
1/3 to 1/2 cup honey (I use Pacifica’s Sage Honey)
Juice of 1/2 orange
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
*use all organic ingredients when possible
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, vanilla, nutmeg, cinnamon and cloves.Image Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Let the cranberry mixture cool while you preheat the oven to 350 degrees.  Spoon the mixture into the tart crusts and cook for 15 minutes. 
Makes enough to fill two dozen tarts.
Pumpkin Filling
2 1/2 cups pumpkin puree (recipe below)
2 eggs lightly beaten
1/4 cup honey (I use Pacifica’s Sage Honey)
1/4 cup coconut milk
3/4 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cardamom
1/2 tsp. ground clover
1/2 tsp. allspice
1/2 tsp. nutmeg
pinch of sea salt
*use all organic ingredients when possible
Preheat oven to 375 degrees
Combine all ingredients and spoon into pre-made tart shells.  Cook for 25 to 30 minutes at 375 degrees.
 Makes 3 dozen tarts.
Pumpkin Puree
1 medium size Sugar Pie Pumpkin
Preheat oven to 400 degrees.  Place pumpkin on a baking sheet or roasting pan and cook for 1 1/2 to 2 hours… until pumpkin is extremely soft and browning on the outside.  Image
At this point the skin will easily peel right off.  Let pumpkin cool.
Remove skin and seeds and place flesh in a glass bowl.  Puree with a hand held immersion blender or in a blender.
All photos taken by Jamie Walsh.

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