Cranberry Cream Tart (grain free and gluten free)
Recipe type: Dessert, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups almond flour
  • 1/3 cup arrowroot powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 large egg
  • 2 teaspoons pure vanilla extract, divided use
  • 16 ounces fresh cranberries
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup honey
  • freshly grated orange zest
  • 8 ounces Vermont Creamery Madagascar Vanilla Bean Creme Fraiche
  1. Preheat the oven to 350 degrees. Lightly grease a 10-or12-inch tart pan with a removable base.
  2. In a small mixing bowl, stir together the almond flour, arrowroot, and salt. Melt the butter with the honey, and stir this into the dry ingredients. Stir in the egg and one teaspoon of the vanilla. Press the dough evenly over the bottom of the tart pan, pressing some of it about a half of an inch up the sides. Bake the crust for 15 minutes, or until lightly golden around the edges. Remove and cool completely.
  3. Prepare the cranberry topping: In a medium saucepan combine the cranberries, orange juice, honey, the remaining vanilla, and a teaspoon of the orange zest. Cook over medium-high heat, stirring occasionally, until the cranberries have opened and the mixture has thickened. Remove from heat and cool completely.
  4. To assemble, spread the creme fraiche evenly over the cooled crust, then top with the cranberries and sprinkle with some orange zest. Serve right away, or refrigerate for an hour before serving.
Recipe by Seasonal & Savory at