1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (no yeast)
8 tbsp unsalted butter, chilled
8 tbsp shortening, chilled
7 to 8 tbsp ice cold water
Tart Fillings:
Cranberry Pear Sauce
1, 12 oz package cranberries
1 pear
1 cup brown sugar
1 cup orange juice
2 cinnamon sticks
Pecan Pie Filling
3 eggs
1 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup corn syrup
1 cup chopped pecans
1 tsp vanilla
Pumpkin Pie Filling
1 cup sugar
1/3 cup brown sugar, firmly packed
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2 cups pumpkin puree (1, 15 oz. can)
2 eggs
1-1/2 cups evaporated milk (1, 12 oz. can)
Pie Crust Directions:
Preheat oven to 345°.
Line Mini Muffin Pan with Mini baking cups (24) or spray well.
For the crust use
Easy Pie Crust recipe:
In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Divide dough in half and pat small pieces of dough using the palms of your hands until about 1/8-inch thick or roll between two pieces of parchment or plastic wrap. Cut out circles (2-inch diameter) to fit into each baking cup*. I use a 'shot glass' which is exactly 2-inch diameter. Place each circle into a baking cup making sure the dough reaches the sides of the cup. Before baking pierce each Tart Crust with a fork.
Bake at 345° for about 12 to15 minutes, or until Tart shells just start to brown. Cool completely.
Tart Fillings:
Cranberry Pear Sauce
Mix sugar and orange juice in pan to dissolve sugar. Add cranberries and cinnamon, boil for 2-3 minutes until skins burst. Add cored and sliced pear, cook 1 more minute and cool. This makes a great topping for the Tarts, especially good with vanilla custard. This is also great for your Cranberry Sauce-really a good dual purpose recipe.
Pecan Pie Filling
Combine all ingredients except nuts and vanilla, mix well, then add nuts and vanilla.
Pumpkin Pie Filling
In a small bowl, whisk together sugar, brown sugar, cinnamon, cloves, nutmeg, and salt.
In a larger bowl, combine pumpkin puree, eggs, and evaporated milk. Mix to incorporate eggs fully. Add dry ingredients to pumpkin puree mixture and whisk to combine well. Carefully pour pie filling into unbaked crust.