Cranberry Tart

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cranberries, fresh or frozen
  • 1 Orange, zest from

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Arrowroot
  • 1 cup Ivory teff flour
  • 1 tbsp Non-gmo cornstarch
  • 1/4 tsp Nutmeg
  • 1/2 cup Palm sugar
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 5 tbsp Water

Found on amygreen.me

Description

Ingredients

• 1 cup ivory teff flour
• 1/2 cup arrowroot
• 1/3 cup coconut sugar
• 1/4 cup toasted almonds, ground into a flour-like consistency
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 egg yolk
• 1 teaspoon vanilla
• 1 - 2 tablespoons cold water
• 3 cups fresh or frozen cranberries
• 3/4 cup maple syrup
• 1/4 cup cold water
• 1 tablespoon non-GMO cornstarch
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• zest from one orange

Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Put the teff flour, arrowroot, coconut sugar, toasted almonds, nutmeg and sea salt in the bowl of a food processor fitted with a steel blade. Pulse several times to combine.
• Take the pieces of cold butter and drop evenly around the flour mixture. Pulse until the flour looks like coarse sand. Add the egg yolk, vanilla and one tablespoon of water and pulse until the dough starts to come together in a shaggy mess. If necessary, add the second tablespoon.
• Turn the dough onto waxed paper and pull it together into a disk. Press the disk flat then transfer into a 9 tart pan and press the dough across the bottom and up the sides of the pan.
• Pierce the dough in the bottom of the tart pan in several places with a fork.
• Bake for 15 - 18 minutes, until the crust has set. Let cool completely on a wire rack.
• Put the cranberries and maple syrup in a medium, heavy bottom sauce pan and heat over medium low, stirring often, until the cranberries start to pop.
• Mix the water and cornstarch together. Pour the cornstarch mixture into the cranberries while stirring and mix well. Stir while the mixture thickens. Stir in the coconut sugar, vanilla extract and the orange zest.
• Taste your cranberry filling. If you want it a little sweeter, add some coconut sugar.
• Remove the cranberry filling from the heat. Let it cool for 20 minutes or so before turning the filling into the tart crust.
• Refrigerate until ready to serve.