Gluten-Free Cranberry-Pear Tart with Oat Crust

Nothing says fall like cranberries. The puckery taste is perfectly matched with pears to add a balanced sweetness to this seasonal tart. Easier to make than pie (and just as tasty), the dessert also has a subtle almond filling and an oat crust that is completely gluten-free and totally delicious.

Yield: One 9” tart


2 1/4 cups One Degree Organics Sprouted Quick Oats, blended into a fine flour
1 Tbsp coconut sugar
1 Tbsp ground flax
Pinch of salt
4 Tbsp coconut oil, melted
2 to 4 tbsp water

4 Tbsp plant-based buttery spread, softened
4 Tbsp cane sugar
1 cup blanched ground almonds (or almond flour)
1 ½ Tbsp cornstarch
Pinch salt
1 to 2 Tbsp non-dairy milk, added sparingly

2 large cans pears halves in juice, drained and patted dry
1/2 cup fresh or frozen cranberries


Preheat oven to 350 degrees F.

To make the crust, combine dry ingredients in a medium bowl. Add coconut oil until well combined. Add water, 1 tbsp at a time until the dough just comes together. Transfer to tart pan and press up the sides until entire surface is covered.

To make the filling, blend all ingredients except milk in a food processor. Add milk as necessary to achieve a thick yet spreadable consistency. Spread over bottom of crust into an even layer.

Top with thinly sliced pear halves and fan slightly as you place into crust. Fill empty spaces with cranberries.

Bake until almond filling and crust are set, 30–35 minutes. Let cool before dusting with icing sugar.