Orange-Cranberry Nut Tarts
Total TimePrep: 50 min. + chilling Bake: 10 min./batch + cooling
People say these are incredible! I made them gluten free by substituting brown rice flour for regular flour and adding about a teaspoon of xanthan gum. It worked perfectly. Since I only have two mini muffin pans I made the extra dough into thumbprint cookies. They were just as good and much quicker and easier then the tart version.