Cranberry & pear tart with an oat, pecan and honey crust
This tart is a revelation. It is as easy as it is delcious and is packed with super nutritious ingredients so it’s the kind of pudding you can feel good about tucking into in the days after Christmas. It makes use of any cranberries not used in your christmas dinner or that are being sold off at a bargain after the festive rush as well as using up stray nuts, pears or apples and citrus.
The topping is made using one of my favourite ingredients chia seeds, they are packed with nutrition and super high in protein as well as brilliant to use in baking as they have a natural binding ability when mixed with water. They are great stirred through your morning porridge, in your smoothies and can even be used to replace eggs in most baking (use 1tbsp mixed with 3tbsp of water for each egg).
FOR THE OAT AND PECAN CRUST:
140g rolled oats
60g pecans, walnuts or almonds, chopped
90g runny honey
60g coconut oil, melted
the seeds from 1 vanilla pod
a good pinch of sea salt
75 g wholemeal flour
FOR THE CRANBERRY FILLING:
2 pears, peeled and sliced thin
300g fresh cranberries
85g brown light brown sugar
2 tablespoons of chia seeds
100ml of apple juice or water
60g cup coconut oil, melted
the seeds friom a vanilla pod
1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
zest of 1 clementine
Preheat oven to 180°C.
Put all of the crust ingredients in a food processor and pulse to mix. Grease a 20cm loose-bottomed tart tin with a little coconut oil and press crust evenly into the bottom of the tart tin, no need to push it up the sides. Place pear slices in a single layer on top of the crust.
For the filling, combine the chia seeds with 100ml of water or apple juice and set aside until they come together to from a gel.
Mix the cranberries with remaining ingredients and stir until well combined then fold in the chia mixture. Pour filling on top of crust and pear layer and spread evenly. Bake for 35-45 minutes.
Allow the tart to cool completely before removing from tart tin. Serve with dollop crème fraiche or coconut yoghurt or even vanilla ice cream.
This recipe first appeared in Jamie Magazine.
Image: Maja Smend