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Cranberry Orange Tart (Paleo, Gluten-Free, Dairy-Free)
  • For the cranberry orange curd:
  • 1 cup cranberries, washed and picked over
  • Zest of one orange (about 2 teaspoons), divided
  • Juice of half an orange (about 3 tablespoons)
  • 3/4 cup honey
  • 2 whole eggs
  • 2 egg yolks
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • For the pecan crust (adapted from Against All Grain):
  • 1 cup pecans, crushed into a powder*
  • 1 and 1/4 cups almond flour
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 egg
  • 1/4 teaspoon vanilla
  • Pinch of saltFor serving:
  • 3/4 cup heavy cream, or coconut cream from 1 (14-ounce) can of coconut milk, refrigerated overnight
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla
  • Orange zest (I used a vegetable peeler to make long ribbons of zest for the garnish)
  • Cranberries
  • Oil for greasing the pan
  • *I recommend using a food processor to get the pecans finely ground.  Mine is broken, so I had to take a different approach involving a zip-top bag and a kitchen mallet.  Ideally, your pecans will be almost as finely ground as your almond flour.
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