As I am typing this, I am here at the Philadelphia International Airport waiting for my flight. I am on my way home from an unforgettable 3-day trip in Boston visiting America’s Test Kitchen. I was there with my friend, Amanda ( of A Cookie Named Desire), as she invited me to tag along with her after winning a trip to visit one of the most trusted recipe creators of America. Needless to say, it was a dream come true.
We had a chance to meet with some of the test cooks, see the back of the house, and even do a chocolate tasting. I have many photos to go over and notes to share with you. And I plan to do that as soon as I publish this year’s Thanksgiving recipes that I have for you. This Maple-Sweetened and Vegan Cranberry Almond Tart is one of those recipes.
If you have been a follower of this blog, you would know, for the last few months I have been on a mission to be a resource for recipes made with natural sweeteners. This cranberry almond tart is an addition to the collection. I also think that it is proof that you can create delicious tarts using healthier ingredients without compromising flavor or taste.
About this Vegan Cranberry Almond Tart Recipe:
This recipe has 3 components. First, you make the crust. It is made with processing rolled oats, brown rice flour, almond flour in a food processor and later mixing it up with spelt flour and the wet ingredients. Once the dough is ready, you need to use your fingers (as shown in the photo above) to spread it in a 9-inch tart pan with a removable bottom.
The important thing here is to make sure that (1) your tart pan is well-oiled before laying the crust (2) you do your best to distribute the dough spread it evenly throughout the tart pan including the sides, and (3) you do not forget to prick it with a fork before par baking it.
Second, while the crust is baking you make the cranberry filling. It is as simple as cooking cranberries with orange juice and thickening it with an arrowroot powder and orange juice mixture. Once it is ready, you spread it on the crust creating a sweet and fruity middle layer.
Third, you make the topping, which happens to be my favorite part of this recipe. It is made with a whopping 2-½ cups of almond flour mixed in with maple syrup, orange juice and vanilla extract. When I first made this recipe, I felt like it was way too much topping. However, once I spread it on top of the cranberry filling and gently pressed it into the tart, I realized that it was just the perfect amount.
After that you top it off with some cranberries and thinly sliced almonds and bake it until the crust is golden brown for about 25 minutes. I know that it will be hard to wait, but I recommend letting it cool before slicing. As long you keep the slices tightly covered with stretch film, leftovers would still be fresh and tasty the next day. I also felt that it was tastier the next day. Therefore, you can certainly make this a day in advance.
Finally, I served it with a generous dollop of crème fraiche as it is my favorite condiment for cakes and tarts like this. However, if you are observing a vegan diet, feel free to omit the crème fraiche or substitute it with coconut whipped. Either way, I hope this naturally sweetened and vegan cranberry almond tart will please your family and friends during this holiday season.
Other Sweet Recipes You Can Make For Your Thanksgiving Celebrations
- Caramel Apple Pie
- Cranberry and Mint Rum Punch
- The Ultimate Chocolate Bundt Cake – The Holiday Edition
- Old Fashioned Maple Pecan Pie with Maple Bourbon Whipped Cream
- See all our Almond Flour Desserts
- Need more inspiration for baking? Check out all our Cake recipes
Vegan Cranberry Almond Tart
For the Crust:
- ¼ cup rolled oats – I used Trader Joe’s GF oats
- ¼ cup unsweetened dried, shredded coconut
- ¼ cup whole raw, unsalted almonds
- 2 tablespoons brown rice flour
- ¼ teaspoon sea salt
- ¾ cup plus 2 tablespoons whole spelt flour
- 3 tablespoons extra virgin olive oil plus more for oiling the pan
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the Filling:
- 2 teaspoons arrowroot powder or cornstarch
- 4 tablespoons fresh orange juice divided
- 3 cups fresh or frozen* cranberries, divided
- ¼ cup plus 2 tablespoons maple syrup
- 1/8 teaspoon cinnamon
For the Topping:
- 2 ½ cups almond meal
- 1 teaspoon aluminum-free baking powder
- 3 tablespoons extra virgin olive oil
- ¼ cup maple syrup
- zest of an orange
- zest of a lemon
- 1/8 teaspoons of salt
- 1 teaspoon vanilla extract
- 3 tablespoons sliced almonds
- Pre-heat the oven to 350 F Degrees. Using a pastry brush thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
- Place the oats, shredded coconut, almonds, brown rice, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds.
- Transfer it to a medium-size mixing bowl. Mix in the spelt flour.
- Drizzle the olive oil, maple syrup and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
- Using your fingers, press the dough evenly into the tart pan. Prick the tough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
- Meanwhile to make the filling, in a small bowl mix together the arrowroot powder with a tablespoon of the orange juice. Set aside.
- In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup and cinnamon. Stirring frequently, bring it to a boil. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the arrowroot mixture. Stir the constantly until mixture it is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the prebaked tart shell.
- To make the topping: Mix the almond meal and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
- Spoon the almond topping over the cranberry filling. Using the back of a spoon or a spatula, gently press the topping into the tart shell and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds. Bake for 25 minutes or until the topping turns golden brown.
- Let it cool completely before serving.
* If you cover the cake tightly with stretch film and keep it in the fridge, it will keep its freshness for 2 days.
This tart recipe is adapted with minor changes from Amy Chaplin’s incredible cookbook At Home in the Whole Food Kitchen.