Sour and tart
Sweet like a lark
Good for your heart
From trees in the park
One is bright red
One looks quite dead
They both make sauce
Sweet candy floss
Richness and gloss
A crumbly base
A finish of glaze
Voici ta tarte
Your work of art
- 1 c cassava flour
- ½ c tigernut flour
- ½ tsp sea salt
- 1 tsp ground cinnamon (optional)
- 2-3 tb honey or maple syrup
- ½ c coconut oil, chilled (or cold leaf lard, non-V)
- ¼ c ice-cold water, added in tablespoons
- 10 figs (I used dried)
- 1.5 cups cranberries
- ½ c water
- ¼ tsp sea salt
- 1 tb fresh ginger
- squeeze of lemon or apple cider vinegar
- ground cinnamon, vanilla, etc.
- 3 tb coconut cream (or scooped from chilled can of coconut milk)
- Topping + glaze:
- 2 cups cranberries
- 2 tsp arrowroot starch
- ½ c water
- 1 tsp honey or maple syrup
- 1 tsp lemon juice
- Stem and rough chop figs and add to pot with rest of filling ingredients.
- Cook on stove for 10-15 minutes, until cranberries and figs have cooked/softened.
- Food process/blend mixture into a smooth puree.
- Preheat oven to 350 degrees Fahrenheit.
- For crust: mix flours, salt, and sweetener, and then cut in cold fat with a pastry cutter.
- Add water a tablespoon at a time until the mixture adheres. Pat into tart pan.
- Add filling on top of crust, and top with cranberries.
- Bake for 30-40 minutes, until crust has browned and cranberries have begun to bubble/burst (they deflate once the tart cools).
- To make the glaze, mix arrowroot starch with sweetener, lemon juice, and water, and heat gently over stove top until the mixture thickens. Brush over top of cranberries.
- Garnish with mint to serve.
This post has been shared on Phoenix-Helix’s Paleo-AIP Roundtable.