Gluten-free Cranberry & Walnut Tart
This delicious cranberry pie is filled with crunchy walnuts and fresh cranberries. The sweetness of the filling is balanced out by the tartness of the cranberries, and whether you use a store-bought pie crust or make your own, this makes an easy and delicious dessert that's perfect for the holidays. Also gluten-free and dairy-free, but hey, no one would know!
Ingredients
- 1 storebought frozen gluten-free pie crust or use my homemade gluten-free pie crust recipe
- 3 large eggs
- 1/2 cup brown sugar
- 2/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon salt
- 1 1/4 cup chopped fresh cranberries
- 1 cup chopped walnuts
Instructions
- 1
Preheat oven to 425F (210C)
- 2
Prick holes in unbaked crust: Use a fork to prick holes onto the base of the pie crust
- 3
Par-bake Pie Crust: Bake pie crust for 15 minutes or until rims are golden brown
- 4
Prepare Filling: Meanwhile, mix eggs, brown sugar, maple syrup, melted coconut oil and salt together until you get a homogeneous mixture. Add in fresh cranberries and chopped walnuts and stir until evenly distributed
- 5
Assemble Pie: Reduce oven temperature to 350F (175C). Pour the filling mixture into the pre-baked pie crust.
- 6
Bake for 40 to 45 minutes or until filling is set
- 7
Let Cool and Enjoy: Allow tart to fully cool before slicing and enjoying!
Cook it from the original
This recipe comes from dishbydish.net. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dishbydish.net