Cranberry Tart (Coconut-Free)

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Here is a seasonal take on my AIP Citrus Tart, instead this time with cranberry! For those of you sensitive to cassava and/or coconut, you’ll be happy to hear this tart doesn’t use any of those ingredients, but still tastes as fantastic as ever! This one is sure to be a hit this holiday season.

This cranberry tart isn’t difficult to make, but I do recommend using a tart pan (I prefer this one) in order to make slicing and serving easier, and recommend having all of your crust fully cooled and filling ingredients ready to go, as the sequence needs to be followed quickly and accurately in order to get the texture just right. Enjoy!

AIP Cranberry Tart (Coconut-Free)
Prep time
Cook time
Total time
Serves: 8
  1. First, make the crust. Preheat the oven to 350 degrees F. Place the dates in the bowl of a food processor and pulse until small granules form. Don't overmix or they will turn into a paste. Add the shortening, arrowroot, and sugar, and pulse until combined into a crumbly mixture. If it is too sticky, add some arrowroot powder one tablespoon at a time.
  2. Place the mixture in the bottom of a 9-inch tart pan. Use your hands to work the mixture evenly across the bottom and up the sides, pressing it into an even form. Bake for 15 minutes, or until lightly browned - crust will be slightly soft, but develop a firmer texture as it cools. Set aside to cool to room temperature, or about 1 hour.
  3. When the crust has fully cooled, make the filling. Add the cranberries, ½ cup of the orange juice, and maple sugar to a saucepan and simmer uncovered for 10 minutes, or until the cranberries have popped and softened. Set aside to cool for 5-10 minutes before using a high-speed blender or food processor to blend or process until completely smooth.
  4. Sprinkle the gelatin on the remaining orange juice and set aside for 5 minutes to bloom. While you are waiting, wipe out the pot you used to cook the cranberries. Add the cranberry puree back to the pot along with the orange juice/gelatin mixture, and heat on low, while stirring constantly with a whisk, for about 5-10 minutes, or until the mixture reaches 140 degrees (this is to mix the gelatin, but be cautious not to heat too quickly or it will become stinky). Take off the heat and whisk in the shortening until completely smooth. Pour immediately into the tart crust.
  5. Allow to cool for 5-10 minutes before placing in the refrigerator for at least 2 hours to set.
This recipe does fantastic prepared ahead of time, and keeps wonderfully in the refrigerator.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.


  • Krista says

    Can I use coconut oil in place of the palm?
    Thanks in advance.

    • Mickey Trescott says

      Krista, I haven’t tried this, but I think it might work. If you experiment, will you write back and let us know how it goes?

  • Christy says

    Question: Step 4 says to bloom the gelatin over lemon juice, but does not say how much lemon juice? I presume you may, instead, be referring to the other 1/2 cup of orange juice? I hope so… That’s how I plan to execute this challenge this evening.
    Thank you for the recipe!!

    • Mickey Trescott says

      Hi Christy! Good catch – yes it is orange juice. I will correct that right now. Hope it turned out for you!

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