Cranberry Tart with Pepita & Oat Crust

August 14, 2015
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Photo by Alexandra | Occasionally Eggs
Author Notes

A simple but nice looking dessert, this is perfect for autumn get togethers. Find more of my recipes at —Alexandra | Occasionally Eggs

  • Serves 8
  • Crust
  • 1 cup rolled oats, ground into flour
  • 1 cup pepitas (pumpkin seeds) ground into coarse flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • Filling
  • 2 cups fresh cranberries
  • 1 cup frozen raspberries
  • 3 tablespoons maple syrup
  • 2 tablespoons orange juice
  • Zest of an unwaxed orange
  • 1 teaspoon arrowroot powder
In This Recipe
  1. Heat oven to 350F and thoroughly grease a tart tin.
  2. Mix the oat flour, pepita flour, cinnamon, and salt in a large bowl, then add the vanilla, coconut oil, and maple syrup. Squeeze everything together with your fingers until a dough forms. Press into your greases tart tin, poke some holes in the bottom with a fork, and bake for 10-15 minutes or until it just starts to turn golden.
  3. Mix cranberries, raspberries, maple syrup, orange juice, orange zest, and arrowroot in a bowl. Pour into the tart crust and bake for another 30 minutes or until bubbling.
  4. Serve with coconut whipped cream.

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