Simply Sweet Cranberry Pear Tart

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Full disclosure, this recipe is highly inspired by this recipe, contributed by a reader of my  f-a-v-o-r-i-t-e  food blog My New Roots. It is a beautiful site with incredible recipes that are nutritious, clean, and delicious to boot! Much love to My New Roots.

I did take a few liberties with the recipe and I want to share it here now because it is an incredibly simple dish to make for the holidays that is:

  • Not loaded with sugar.
  • Packed a nutritional punch. (Thank you chia seeds and cranberries!)
  • Stunning to look at.
  • Really delicious—for days.

I first tried this recipe this Thanksgiving. Unable to make it back home for the holiday, my husband and I ventured to the mountains of Asheville, NC and stayed at a charming Airbnb that had an ample, light-filled kitchen. It was a pretty dreamy time, exploring Asheville and the charming mountain towns all around. It was crisp, clear and cold outside, and the light was divine. This little tart was a great ending to our simple Thanksgiving meal, and it held up quite nicely on our drives through the mountains. Yes, we ate it straight out of the pan in the car after a long hike—and it tasted better than ever! I think from now on a pie will accompany us on all road trips! Decadence!

The greatest bit, was that the ingredients were so portable. So this little tart would be great to whip together if you have limited time or resources and you want to make something that will really stand out for an upcoming holiday get together. I packed all the crust ingredients together in a ziplock bag, brought along a pint of cranberries, two pears, a few satsumas, a baggy of chia seeds, and a jar of coconut oil. Not too shabby.

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Oh-and I have to give a little shout out to this crust. It is awesome. It is vegan, if that is important for you, and it tastes like the most delicious little shortening cookie, but whole pie sized.

Not to mention, it is so easy to make. Pies everyday!

And now, to the tart!

For crust:

  • 1 1/2 cups flour (can be white,  pastry, whole wheat or sprouted wheat or combination. I used 1 cup pastry flour and 1/2 cup whole wheat flour)
  • 1/2 teaspoon salt
  • 1 T Cane Sugar
  • 1/2 cup melted coconut oil (or other vegetable oil)
  • 2 tablespoons orange juice (approximately juice from 1 satsuma orange)
  • 1/4 cup almonds, chopped (optional—but REALLY good)

For the filling:

  • 2 pears, thinly sliced
  • 2 cups cranberries, fresh
  • 1/4 cup honey
  • 1/4 cup water
  • 2 T chia seeds
  • 6 T orange juice (approximately juice from 2 larger satsuma oranges) or water
  • 1/4 cup coconut oil, melted
  • 1 tsp. vanilla (I used ground vanilla bean—decadent!)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh ground nutmeg
  • 1 inch grated fresh ginger
  • A bit of orange zest

Directions:

1. Preheat oven to 350°F.

2. Combine the chia seeds with the water or orange juice and set aside until a gel forms.

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3. Combine all of the crust ingredients in a bowl and mix. Dough should be fairly thick, but moistened all the way through.

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4. Grease a 9” pie pan with a coconut oil and press crust evenly into the bottom of the pan and up the sides.

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5. Place slices of one pear in a layer on top of the crust.

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6. For the remainder of the filling,  mix the cranberries with remaining ingredients and stir until well combined. Add the chia seed gel and fold it into the mix. Pour filling on top of crust and pear layer and spread evenly.

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7. Slice the remaining pear to top the cranberry mix. (Note—if you use the whole pear, it will likely cover the tart—which is just lovely. I may have been snacking on pear while I was cooking~oops~ so mine is a bit skimpy on top. It was worth it! )

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8. Bake for 35-40 minutes. Allow tart to cool completely before removing from pan.

Beautiful right! Who knew that cranberries were so magical? I want to use them everywhere now.

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And, to get in the spirit, a little festive tune (or two or three!!)

I have to admit, I LOVE the She and Him Christmas album—inventive but not too far away from the Christmas songs I know and love. Here is a favorite from their album (I am digging the role reversal).

How about one more from those two,  Christmas Day.

And finally, my all time favorite, Pat a Pan.

Nothing is better than the sound of voices singing together. It always makes my heart sing.

A happy holiday to you and yours,

Enjoy!

Simply Sweet Cranberry Pear Tart
Recipe Type: Sweets
Author: Denise
A delicious, low-sugar, tart. A feast for the eyes!
Ingredients
  • For crust:
  • 1 1/2 cups flour (can be white, pastry, whole wheat or sprouted wheat or combination. I used 1 cup pastry flour and 1/2 cup whole wheat flour)
  • 1/2 teaspoon salt
  • 1 T Cane Sugar
  • 1/2 cup melted coconut oil (or other vegetable oil)
  • 2 tablespoons orange juice (approximately juice from 1 satsuma orange)
  • 1/4 cup almonds, chopped (optional—but REALLY good)
  • For the filling:
  • 2 pears, thinly sliced
  • 2 cups cranberries, fresh
  • 1/4 cup honey
  • 1/4 cup water
  • 2 T chia seeds
  • 6 T orange juice (approximately juice from 2 larger satsuma oranges) or water
  • 1/4 cup coconut oil, melted
  • 1 tsp. vanilla (I used ground vanilla bean—decadent!)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh ground nutmeg
  • 1 inch grated fresh ginger
  • A bit of orange zest
Instructions
  1. Preheat oven to 350°F.
  2. Combine the chia seeds with the water or orange juice and set aside until a gel forms.
  3. Combine all of the crust ingredients in a bowl and mix. Dough should be fairly thick, but moistened all the way through.
  4. Grease a 9” pie pan with a coconut oil and press crust evenly into the bottom of the pan and up the sides.
  5. Place slices of one pear in a layer on top of the crust.
  6. For the remainder of the filling, mix the cranberries with remaining ingredients and stir until well combined. Add the chia seed gel and fold it into the mix. Pour filling on top of crust and pear layer and spread evenly.
  7. Slice the remaining pear to top the cranberry mix. (Note—if you use the whole pear, it will likely cover the tart—which is just lovely. I may have been snacking on pear while I was cooking~oops~ so mine is a bit skimpy on top. It was worth it!)
  8. Bake for 35-40 minutes. Allow tart to cool completely before removing from pan.