Cranberry Pear Tart

This dessert is an anomaly. It’s gluten-free, dairy-free and made with all natural sweeteners (no refined sugar), but you don’t have to tell anyone that. They wouldn’t believe you anyway. So just let them enjoy. It’s pure, guiltless, holiday indulgence.

– Megan Brown Adams, Certified Health Coach

Ingredients

FOR THE CRUST
1 cup rolled oats (make sure they're certified gluten free)
1/2 cup pecans, chopped
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp. vanilla
1/2 tsp. salt
3/4 cup almond flour
FOR THE FILLING
2 pears, sliced thin
2 cups fresh cranberries
1/2 cup brown rice syrup
2 tbsp ground flax
6 tbsp water or pear juice
1/4 cup coconut oil, melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
zest of 1 lemon

Directions

Preheat oven to 350°F.

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.

For the filling, combine the flax 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).

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.