Gluten Free Cranberry TartYum
I’ve been a little infatuated with cranberries lately. Fresh or frozen – it matters not. I’ve been adding them to my smoothies (like this one), so much so – I’m surprised I haven’t turned a little pink! And then there’s this tart …this completely delicious Gluten Free Cranberry Tart (which puts cranberries to very good use).
Right after I finished photographing these tarts – I raced out of the house to get to the car wash before the place closed. After I checked the car in – I went outside to sit down, and sitting across from me was a man whose side profile looked slightly familiar. So I stared. Then he turned and looked at me…..it was Keith Morrison from Dateline. You would have thought I was a groupie and he a rock star. I reached into my purse, grabbed my phone then hit him up for a photo of the two of us. He very kindly obliged. I had no makeup on and my hair was falling out of my ponytail, but I didn’t care. It was Keith Morrison!! He is the nicest, most polite and courteous man! Just love this guy….and for those of you who know me – you know I love my Dateline (especially when Keith is on)!
My second celebrity sighting of the week…….was Ronnie Lott – for those of you who know your football – know who he is, and for those of you who don’t – Ronnie used to play for the 49ers during Joe Montana days. We were at the Bourbon Pub at the new Levi Stadium in Santa Clara when we saw him. Levi is a beautiful new football stadium that is home to the San Francisco 49ers. Super Bowl will be played here this year.
I was up north on a work related trip having lunch with some of my favorite people to work with when someone pointed Ronnie out just as he was leaving the restaurant. I get to work with some awesome people (both here at home in Orange County and in northern California) and it makes my job a lot of fun! I’m very fortunate this way!
As for this rustic Cranberry Tart….. it comes together in a pinch, has a really great flavor….just the right amount of sweetness….and I absolutely love the crumble topping. I love it so much, I almost didn’t have enough left to sprinkle on the tarts.
This Gluten-Free Cranberry Tart will make a nice healthy addition to any festive holiday feast you’re planning! This tart is incredible served with either fresh whipped cream, whipped coconut cream or frozen vanilla yogurt. I prefer the yogurt!
And you can take a peak here if you want to read about the nutritional benefits of cranberries. It’s nice when a dessert can be both delicious and healthy!
Also….I’ve recently become a publisher on Yummly, so you may have noticed the Yum button at the top of my posts. It’s a handy button that you can use to save my recipes to your personal recipe box. Having a personal recipe box is a great way to store recipes for future use. You can find my recipes here.
Gluten Free Cranberry Tart
Yield: 1 tart serves 4 - 6 people
Total Time: 1 hour
For the Crust
- 2 cups almond flour
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil (melted)
- 1 free-range egg
- 1-1/2 teaspoons pure vanilla extract
For the Filling
- 2 tablespoons arrowroot
- 4 tablespoons fresh squeezed orange juice
- 3 cups fresh or frozen cranberries
- 1/3 cup pure maple syrup
- 1/4 teaspoon powdered cinnamon
For the Topping
- 3/4 cup almond flour
- 3/4 cup rolled oats
- 1/2 cup almond slices
- 3 tablespoons coconut oil
- 1/4 cup pure maple syrup
- zest of 1 large lemon
- zest of 1 large orange
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
For the Crust
- Preheat the oven to 350 degrees
- Lightly grease the tart pan with coconut oil and set aside.
- In a food processor, combine the almond flour, salt, coconut oil, egg and vanilla until the mixture turns into dough.
- Remove from the processor and roll the dough into a ball.
- Then shape the ball into a disk and flatten out with the palm of your hand.
- Press the dough evenly into your tart pan.
- Bake for 15 minutes then remove from the oven. The crust should be set but not done.
For the Filling
- Place the arrowroot and 1 tablespoon of the orange juice in a small bowl. Stir to combine and set aside.
- In a small pot, combine the cranberries, remaining orange juice, maple syrup and cinnamon.
- Bring to a boil over medium low heat, stirring frequently.
- Reduce the heat to low, place a lid on the pot and simmer for about 5 minutes until the cranberries turn soft.
- Stir the arrowroot mixture into the cranberries.
- Return the heat to a simmer for just a minute and stir constantly until the mixture thickens.
- Pour the cranberry filling into the partially baked tart crust.
For the Topping
- In a small bowl, combine the almond flour, rolled oats, sliced almonds, coconut oil, maple syrup, lemon and orange zests, sea salt and vanilla extract.
- The mixture will be a little wet and clumpy.
- Sprinkle over the tart.
- Bake for about 25 minutes or until the topping turns golden brown.