Cranberry & Pear Tart – My New Roots Recipe Challenge Winner

Photos courtesy of My New Roots

My New Roots is one of the blogs I follow and Sarah B., the nutritionist and chef behind the blog, has given me plenty of inspiration in the kitchen. I was completely flattered to learn that this time I inspired her. It was with my cranberry & pear tart recipe that I submitted in her reader recipe challenge. And it won! I won! I won. I won! I feel like I’m back in fourth grade and just got first prize in the science fair. But this is so much better. And cooler.

Sarah tested out my recipe and had a photo shoot with the finished product, which is quite photogenic on it’s own and Sarah’s photographs makes it look even more gorgeous. I can’t stop looking at it.

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.

So hop on over to My New Roots and check out my winning cranberry & pear tart (OK, done bragging now). And thank you Sarah B., I am sincerely flattered and honored to be featured on your blog.

I’ll be making the tart again for Christmas. So Family, you’re in for a treat. I can’t wait for you to try this.

To all, here’s wishing you a very merry holiday with lots of love, delicious treats and happy memories. Cheers!

Cranberry & Pear Tart


For the crust:
1 cup rolled oats
1/2 cup pecans, chopped
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp. vanilla
1/2 tsp. salt

75 g whole grain 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 organic lemon

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 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).
  • well done! the tart looks so yummy…so I have just bought some fresh cranberries to amke it the next days:-))) thank you for this yummy idea….very nice blog too, I will stop by again!

    for now: happy holidays:-)

  • Congratulations! This looked so fabulous that I decided to make it for Christmas Dinner. I made it this afternoon and drizzled organic semi-sweet chocolate over the top. Can’t wait for tomorrow night to try it.

  • This looks utterly delicious! Sarah sure know’s how to pick em! I’ve made a raw version with similar ingredients but this looks so pretty and delish! I noticed you are a certified nutritionist- I’m currently studying, will be done next summer and am Luuuuving it! You are an inspiration:) Do you do any of your coaching on line or is it all in person? Just curious as I don’t plan to set up an office with clients and was curious what others are up to!

    • Hi Julie! I prefer coaching in person, but will do phone or online as well. Where are you currently studying? Your blog looks fantastic. I’ll have to spend some time on there and try out some of your recipes. Thanks for reaching out!

  • me again!!! just to report back that I made your tart after Christmas and everyone simply loved it… (ok I got some weird looks from the mum of my bf while preparing it) but the final result was simply heaven!!!

    I am in love with the dough! I did it again few days agi without the cranberries, just with apples, but your version is really the best: the mix of pear and cranberries!!!

    THANKS so much:-)

  • Hi Megan – Found your tart on Sarah’s blog and made it last night for a dinner party. It’s a very unique preparation but so simple and we all loved the final product! I thought the balance of tart with sweet but not overly sweet was perfect and your use of brown rice syrup as a sweetener and filling is awesome. And as others have expressed, that tart base is beautiful and I’ll be using it again for sure. Thanks for such inspiration! 🙂

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