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Cranberry tart

It's cranberry season!

I discovered cranberries when I came to the US and I immediately fell in love with them. I like to add them to apple or pear crumbles, but here is a tart where they shine by themselves.

Cranberry layer:

  • 1 bag fresh cranberries (12 oz), finely chopped

  • 1/3 cup sugar

  • 1/2 cup roasted almonds, finely chopped


  • 2 Tbsp Bob’s Red Mill egg replacer + 4 Tbsp water (*)

  • 1/4 cup vegan butter, melted (I use Earth Balance)

  • 3/4 cup sugar

  • 1 cup flour

  • 1 1/2 tsp baking powder

(*) Alternatively, you could use 2 Tbsp ground flaxseed + 6 tbsp water or 1/2 cup Just Egg for the vegan eggs.

Preheat oven to 350F.

Toss the cranberries with the sugar and almonds. Place the mixture in a pie dish.

Mix the egg replacer with the water. Set aside for a minute.

Mix together flour, baking powder, sugar, melted butter, and egg mixture until smooth.

Spread the dough on top of the cranberries. The dough is kind of sticky, so don't hesitate to use your fingers to spread it.

Bake for 45 minutes.

Bon appétit!


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