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Gluten-free Cranberry & Walnut Tart

Gluten-free Cranberry & Walnut Tart


  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 1 medium pie 1x
  • Diet: Gluten Free

Description

This delicious cranberry pie is filled with crunchy walnuts and fresh cranberries. The sweetness of the filling is balanced out by the tartness of the cranberries, and whether you use a store-bought pie crust or make your own, this makes an easy and delicious dessert that’s perfect for the holidays. Also gluten-free and dairy-free, but hey, no one would know!


Ingredients

Scale

Instructions

  1. Preheat: Preheat oven to 425F (210C)
  2. Prick holes in unbaked crust: Use a fork to prick holes onto the base of the pie crust
  3. Par-bake Pie Crust: Bake pie crust for 15 minutes or until rims are golden brown
  4. Prepare Filling: Meanwhile, mix eggs, brown sugar, maple syrup, melted coconut oil and salt together until you get a homogeneous mixture. Add in fresh cranberries and chopped walnuts and stir until evenly distributed
  5. Assemble Pie: Reduce oven temperature to 350F (175C). Pour the filling mixture into the pre-baked pie crust.
  6. Bake: Bake for 40 to 45 minutes or until filling is set
  7. Let Cool and Enjoy: Allow tart to fully cool before slicing and enjoying!

Notes

Pie Crust: You can either use a storebought pie crust, or make my perfect gluten-free pie crust (also dairy-free).

Brown Sugar: I used brown sugar here, but feel free to use normal white sugar or light brown sugar too if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 substitute for normal sugar).

Maple Syrup: I used maple syrup in this cranberry pie recipe, but feel free to use honey or agave nectar in equal quantities if you prefer.

Coconut Oil: I prefer to use refined coconut oil in my baking as it has a more neutral taste (as opposed to extra virgin coconut oil that has a stronger coconut flavor and smell). You can also use palm shortening or vegan butter in equal quantities if you want. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.

Cranberries: I used fresh cranberries but if you don’t have the fresh version available, feel free to rehydrate 1 cup of unsweetened dried cranberries in hot water for at least 20 minutes (or cover dried cranberries with water in a microwave-safe bowl and heat in the microwave for 1 minute and then let stand for 5 minutes).

Walnuts: I used walnuts because I like the combination of walnuts and cranberries, but you can also use other chopped nuts such as almonds, pecans, or cashews.

Barely adapted from: Epicurious

This recipe was originally posted in November 2015, but I’ve updated it with clearer instructions and made it dairy-free since.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry pie

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