Cranberry Citrus Tart
/Gut and blood sugar friendly…. this tart is a true showstopper. It’s ruby red color is festive and the taste is a perfect blend of grounded through the flours and warming spices and bright through the cranberry and orange.
Ingredients
For the tart crust
1 cup almond flour, blanched
1 cup oat flour - can buy or pulse rolled oats in a blender for 30 seconds
Alt: 1/2 cup teff flour for extra iron + minerals, 1/2 cup oat flour
1/4 cup + 2 tablespoons coconut sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cardamom
5 tablespoons cold unsalted butter cubed - can use vegan butter as desired
For the cranberry citrus filling
12 ounces fresh cranberries
zest of 1 orange
juice from 1 orange (about 1/2 cup)
3/4 cup plus 2 tablespoons coconut sugar divided
1/4 cup water
2 large eggs
2 large egg yolks
4 tablespoons unsalted butter room temperature
Instructions
Preheat the oven to 350°F. Lightly grease a tart pan with a removable bottom using butter or coconut oil, making sure to coat the sides well.
In a food processor, combine the flours, sugar, and spices. Process until finely mixed. Add the cold butter cubes one at a time, pulsing, until the mixture begins to come together.
Turn the mixture out into the prepared tart pan. Press evenly into the bottom and up the sides. Place the crust in the refrigerator for 15 minutes.
Remove the crust from the refrigerator, set the tart pan on a baking sheet, and bake for 15 minutes. Remove from the oven, gently press down the center if it has puffed slightly, and allow to cool while you prepare the curd.
In a saucepan, combine the cranberries, orange zest and juice, ¾ cup sugar, and water. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until the cranberries break down.
Using an immersion blender, blend the cranberry mixture until smooth. If desired, pass the mixture through a fine-mesh sieve for an extra-smooth curd.
In a bowl, lightly beat the eggs and egg yolks. Slowly whisk 1 cup of the warm cranberry mixture into the eggs to temper them.
Return the tempered egg mixture to the saucepan. Add the remaining ingredients, including the remaining 2 tablespoons sugar, one at a time, whisking constantly. Continue cooking over low heat for about 10 minutes, whisking continuously, until the curd thickens.
Pour the cranberry mixture into the cooled tart crust. Refrigerate for at least 3 hours, or until fully set.
Keep refrigerated until ready to serve. Garnish with sugared cranberries or candied lemon slices, if desired.
