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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!
- For the crust:
- 1 cup pitted dates, tightly packed
- ⅔ cup sustainable palm shortening
- 1½ cup arrowroot powder
- ¼ cup maple sugar
- For the filling:
- 22 ounces fresh cranberries
- 1 cup orange juice, divided
- ¾ cup maple sugar
- 2½ teaspoons grass-fed gelatin
- ½ cup sustainable palm shortening
- 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.
- 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.
- 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.
- 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.
- Allow to cool for 5-10 minutes before placing in the refrigerator for at least 2 hours to set.
14 comments
Can I use coconut oil in place of the palm?
Thanks in advance.
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?
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!!
Hi Christy! Good catch – yes it is orange juice. I will correct that right now. Hope it turned out for you!
This looks amazing!! Wondering about sweeteners. Is maple sugar interchangeable with coconut sugar or date sugar? And what is in your beautiful garnish??
Hi Nicole! No, I don’t recommend changing out a liquid sugar (maple syrup) for a solid one. You could try to use honey instead of maple, although the flavor will be different. For the garnish I just used cranberries and a pinch of coconut sugar!
I’m confused by this, the recipe says “maple sugar” which is not a liquid. Is it okay to substitute coconut sugar for the maple sugar?
Hi Kristin! I’m sorry you are confused. Maple sugar is made from maple sap but is not liquid, it is granulated. No, you can’t substitute coconut sugar as they don’t behave the same way in baking. I recommend picking up some maple sugar online if you want to make this recipe. Good luck!
When responding to Nicole, you say not to change out a liquid sugar for a solid one. However, your recipe calls for a solid one (maple sugar). Did you mean to write “maple syrup” for your ingredient list?
Hi Betsy, no, the correct ingredient is maple sugar, not maple syrup. It is solid. Hope that helps!
Mickey, thanks for creating this beautiful tart. I made it on Christmas and added whipped coconut cream. It was delicious! I’ll be making this again.
I’m happy you loved it, Robynn!
This is the most amazing dessert I’ve had. Loved by non AIPers as well! I’ve made it with coconut oil and worked out fine. I also used coconut sugar. But I’ll try maple sugar to see the difference. Oh! I also substituted some frozen blueberries for cranberries and it turned out amazing.
The issue I have is that it sticks to the tart pan A LOT. Would I get the same result if I bake in a pie dish? That way I can “scrape” without getting pan residue on my crust?
So happy you love it Camila! Have you tried taking it out of the fridge and warming to room temperature before serving? I imagine the sticking would be worst with coconut oil as it hardens when cold. I do think you could try it in a pie dish, although the filling won’t come up all the way. Let me know how it turns out!