Cranberry Compote & Pear Tart with Ginger Crust
Bright and festive pie, easy to prepare!
Servings: 8
Equipment
- 9 in Spring form pan
Ingredients
Crust:
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 tsp cinnamon
- 1 teaspoon ginger
- pinch ground cloves
- 1/2 cup dates pitted
Filling:
- ½ cup orange juice or apple cider
- 3 large firm-ripe pears stems removed, cored and thinly sliced about ¼” thick (no need to peel)
- 1 cup fresh or frozen cranberries thawed
- 1 navel orange and zest peeled and cut into chunks
- 1 cup 1cup raspberries, fresh or frozen, thawed
- 1/2 cup goji berries, soak to soften about 15 minutes, drain
- 1/4 cup rose hips, soaked in warm water until soft about 1/2 hour and drain
- 1 tablespoon chia seed
- 2 tablespoons maple syrup, honey or coconut sugar
- 1 teaspoons cinnamon and ginger to taste
- 2 tablespoons orange juice, if needed
Instructions
- Pour orange juice or cider into a flat dish and slice pears into the juice. Let marinate while you prepare the crust.
- Prepare the crust by processing the almonds in a food processor until finely ground. Add the walnuts, dates and spices. Pulse on and off until it forms a sticky crumble, but not until it forms a ball. Press into a parchment lined square pan or a round spring form pan.
- Prepare the cranberry compote: Add cranberries and orange pieces to a food processor and pulse to chop and combine. Add in remaining ingredients, except orange juice, and blend into a chunky compote. If it's too thick add some of the OJ. It will thicken slightly as the chia absorbs the moisture. Chill for 15 minutes.
- Take the pears out of the juice and layer them evenly over the crust. You should have about three to four layers. Scoop the cranberry mixture on top and spread evenly. Cover and chill in the refrigerator for 2 hours or overnight.
Notes
The compote in this recipe has very high anti-oxidant properties and is great used as a spread, over coconut yoghurt or sliced fruit, or frozen banana ice cream.