Cranberry & Pear Tart

Serves 10 


For the crust:

1 cup rolled oats

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 whole grain flour (or buckwheat flour)

For the filling:

2 pears, sliced thin (1 pear was enough)

2 cups fresh cranberries

1/2 cup brown rice syrup (maple syrup is a suitable sub)

2 Tbsp. ground flax (I used whole chia seeds)

6 Tbsp. water or pear juice

1/4 cup coconut oil, melted

1 tsp. vanilla (I used 1 vanilla bean, scraped)

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 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 before removing from tart pan (approx.1 hour, or place in the fridge).

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.