Cranberry and Pear Tarte

Photo by Chris M.

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

10

servings

Ingredients

  • For the crust:

  • 1

    cup rolled oats (gluten-free if possible)

  • 1/2

    cup pecans, chopped (I used walnuts)

  • 1/4

    cup honey

  • 1/4

    cup coconut oil, melted

  • 1

    tsp. vanilla (I used 1 vanilla bean, scraped)

  • 1/2

    tsp. salt

  • 1/2

    c. whole grain flour (I used buckwheat flour)

  • For the filling:

  • 2

    pears, sliced thin

  • 2

    cups fresh cranberries

  • 1/2

    cup brown rice syrup

  • 2

    Tbsp. ground flax (I used whole chia seeds)

  • 6

    Tbsp. water or pear juice

  • 1/4

    cup coconut oil, melted

  • 1

    tsp. vanilla (I used 1 vanilla bean, scraped)

  • 1/2

    tsp. cinnamon

  • 1/4

    tsp. cardamom

  • zest of 1 organic lemon

Directions

1. Preheat oven to 350°F. 2. Combine all of the crust ingredients in a food processor and pulse to mix. Grease a 9” tart pan with a little coconut oil and press crust evenly along the bottom of the pan. Place pear slices in a layer on top of the crust. 3. For the filling, combine the flax or chia with the water or juice and set aside until a gel forms. Mix the cranberries with remaining ingredients and stir until well combined. Add the gel and fold to mix. Pour filling on top of crust and pear layer and spread evenly. Bake for 35-40 minutes. Allow tart cool completely before removing from tart pan (approx.1 hour, or place in the fridge).

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