CRANBERRY & PEAR TART

CRANBERRY & PEAR TART image

Yield 10

Number Of Ingredients 19

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
1/2 tsp. salt
75 g buckwheat flour (I used brown rice flour)
For the filling:
2 pears, sliced thin
2 cups fresh cranberries
1/2 cup brown rice syrup (i mixed with agave)
2 Tbsp. ground flax (I used whole chia seeds)
6 Tbsp. water or pear juice (apple juice)
1/4 cup coconut oil, melted
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. cardamom
zest of 1 organic navel orange

Steps:

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 place in the fridge before removing from tart pan. 4. Slice and serve with an optional dollop of cashew cream, sheep's milk yogurt (pictured), crème fraîche, or ice cream. Afterthought: a drizzle of melted, dark chocolate.