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).
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