a short season: cranberry pear tart

 
Cranberry season is short. And when they are being imported from across an ocean, it is even shorter. 

Here in Germany the season isn't as strongly on my radar as when I was living in Canada. So when I see fresh cranberries for sale at markets in Munich each year, it feels like a surprise. A good one.  And I buy some, regardless of what I was planning to make.

This bright red berry helps to brighten up a month that too often feels grey.
 
And this cranberry pear tart, sweetened with maple syrup, does exactly that. There isn't much this tart wouldn't brighten up. Breakfast, dessert, that sweet snack you need to make it through the last hour of the work day? Name it and it's got you covered.

The crust is crumbly, the cranberries bring just the right amount of sour and the pear is sweet and a tad crunchy. 

I first made this tart a couple of years ago and remember wanting to eat it at all of the times mentioned above and then some. I made it again yesterday and it probably won't be around to see tomorrow. It's that good.

I changed the recipe a little bit, using maple syrup instead of honey and brown rice syrup. I'm Canadian - I just can't help myself. Besides, maple syrup and cranberries have the same roots. They make sense together. Sorry brown rice syrup. 

Coconut oil costs a small fortune in Germany, so instead of using it both for the crust and the filling I used olive oil for the crust. Use one or the other or both.


  
Cranberry Pear Tart

serves 8-10

Ingredients

For the Crust

1 cup rolled oats
1/2 cup walnuts
1/4 cup maple syrup
1/4 cup olive oil
1 tsp. vanilla extract
1/2 tsp salt
75 g flour

For the Filling

2 pears, thinly sliced
2 and1/3 cups (250 g) fresh cranberries 
1/2 cup maple syrup
2 tbsp chia seeds
6 tbsp water
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cardamom
zest of 1 organic lemon

Preheat oven to 350 F / 190 C / gas mark 4.

In a food processor, pulse together all of the ingredients for the crust until well mixed.

With either olive oil or coconut oil, grease a tart pan (about 9") and then press the crust along the bottom of the pan with the back of spoon. Make sure that it is even. 

Layer the pear slices over the crust.

For the filling, begin by mixing the chia seeds with the water. Set aside until it forms a gel. In the meantime, mix the cranberries with the remaining ingredients, stirring to make sure everything is well combined. Add the chia seed gel and fold to mix. Pour the cranberry filling on top of the pear and crust layer, making sure to spread it evenly.

Bake for 35-40 minutes, or until the cranberries shrivel up and the crust looks firm.

Allow to cool completely before removing from the tart pan.

Serve with ice cream, a dollop of creme fraiche or yogurt.
Guten!  

* * * * *

The winter issue of Gather is now out and, just like this tart, it knows a thing or two about magic. That's right - this issue is all about alchemy, magical herbs, fairy tales and potions. I've shared a magic trick of my Babcai's: getting unloved ingredients to perform disappearing acts at the dinner table. 

With the holidays fast approaching, it is good to have a reminder to not let your eyes be bigger than your stomach. Rub & Stub, a restaurant in Copenhagen, is exactly that reminder with their inspiring efforts to decrease food waste. I've written about them over at MUNCHIES
 

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