Cran+Berry Tart

Submitted by Laura Kurella

About the cook: I am a self-taught recipe developer, food stylist and photographer that's been penning an award-winning weekly newspaper food column for nearly 20 years! My goal is to help lead people out of the drive-thrus and into their dining rooms by offering easy-to-make recipes that create awesomely-flavored food that makes you feel GOOD!

About the dish: Fresh, healthy, and oh-so-eye appealing, this Cran + Berry Tart is a delightful twist on a fine French pastry dessert that delivers a blast of sweet-yet-tart berry goodness in every flavor-explosive bite!

National Origin: French

Serves: 12

Estimated Time: 30 to 60 Minutes


1 cup all-purpose flour
3/4 cup whole almonds
3 tablespoons pure maple syrup
1/4 cup solid coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon unrefined mineral salt
2 cups fresh cranberries
1 1/2 cups cherry or pomegranate juice
1/2 cup pure maple syrup
1 teaspoon unflavored gelatin (or agar agar powder)
Garnish (optional): Fresh berries, pomegranate arils, and rosemary sprigs


To make crust: Preheat oven to 350 degrees. Grease a tart pan (8-9”). Set aside.
In a food processor, combine flour and almonds and process until almonds grind into a slightly-fine mill. Stop processor and add syrup, coconut oil, vanilla, and salt then pulse to combine into an easily molded mixture.
Remove from processor and press firmly into bottom and up the sides of prepared tart tin. Bake for 20-25 minutes or until crust is golden brown.
Transfer to a wire rack and let crust cool while preparing filling.
To make filling: In a saucepan, combine cranberries and cherry (or pomegranate) juice. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to a simmer, and cook until cranberries burst and mixture slightly thickens, about 20 minutes. Strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
Pour mixture back into saucepan, add maple syrup and bring to a boil. Whisk in gelatin or agar agar powder, whisking until completely dissolved. Pour mixture into prepared tart crust and refrigerate for 4 hours, or until solid. Keep refrigerated until consumed. Garnish, if desired, before serving.

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