I thought I’d squeeze in one more post before the end of the year (I know, wonders never cease) in case anyone is looking for a somewhat healthy, easy, impressive-looking and extremely tasty dessert to make for a holiday gathering. Vanessa Seder, an incredibly talented food stylist and recipe developer I often work with, was the inspiration for this recipe. She created a cranberry tart for a cookbook we both worked on this year, and her photo of it on Instagram got me thinking something similar would make a great holiday card for my clients. I spent two days playing with adaptations of the recipe, shooting it and making the cards. Time consuming, yes, but worth it for a nice end-of-the-year marketing piece. Here’s the photo that I printed on the card. It’s already gotten a great response!
With two sweet tooths (yes, this is technically the plural of the phrase) in our house, I’m always searching for healthy, but still satisfying dessert options to make. I try to avoid refined sugars (or use them sparingly) and use whole grains as much as possible. You might be surprised at how often it’s possible to create great desserts with these parameters. In this case, the almond meal and spelt flour crust is crumbly and flavorful, and the tartness of the cranberries is set off just enough by the natural sugars in the maple syrup and apple cider to make the filling pleasingly sweet, but not cloying. So here’s my somewhat healthy version (okay, so a stick of butter isn’t ideal, but I also tried this with a almond meal and coconut oil crust, which was almost as good) of a cranberry tart that you can wow your friends and family with this holiday season. And they won’t have to feel bad about having that second slice!
Festive Cranberry Tart
1 Tbsp. granulated sugar
½ tsp. sea salt
1 cup spelt flour
½ cup almond meal
1 large egg, beaten
8 Tbsp. chilled, unsalted butter cut into small pieces
4 cups cranberries
½ cup maple syrup
¼ cup spelt flour (or arrowroot)
¼ cup apple cider
Powdered sugar for dusting (optional)
Mix sugar, salt and flour in a medium bowl. Mix butter in with your fingers until a coarse meal with pea-size pieces forms. Drizzle egg over butter mixture and mix gently with a fork until dough begins to hold together. Form into a ball and place on a piece of plastic wrap. Flatten into a disc about ½ inch thick, wrap in plastic and refrigerate until firm, 2 hours or overnight.
Preheat the oven to 350°F.
Roll out dough on a lightly floured surface into a 13” round about ¼” thick. Transfer to an 11” round fluted tart pan with a removable bottom, pressing it into edges. Trim off excess dough by running a rolling pin over the edges of the pan. (If you don’t have a tart pan, you can use a pie plate instead; adjust diameter of rolled-out dough accordingly).
Mix cranberries, maple syrup, flour and cider in a medium bowl until combined.
Fill the tart shell with the cranberry mixture and place tart pan on top of a rimmed baking sheet. Bake for 50 min. or until filling has thickened (it will solidify more as it cools). Cool completely on a wire rack. Dust with powdered sugar before serving if desired.