The Taste of Autumn in a Gluten-Free Tart

Fall is the season of cranberries, those tart, bright red berries packed with nutrients. Cranberries are an absolute powerhouse of vitamins, making them incredibly popular in seasonal dishes this time of year. Right now, cranberries are celebrated at various fall festivals across the country. These events highlight the versatility of this berry, which is a staple in many autumnal and winter dishes. Cranberries not only provide a burst of flavor, but they’re also revered for their health benefits, packed with antioxidants and vitamin C. From sauces to desserts, cranberries are truly a seasonal favorite!

Plus, cranberries pair wonderfully with oranges. Think of orange muffins with cranberries, for instance. Today, though, I want to share a recipe for a gluten-free tart with an orange and cranberry filling. This tart stands out for its filling: soft, tender, and bursting with rich orange flavor, balanced perfectly by the tangy cranberries. Another great advantage is that this recipe is suitable for almost all dietary restrictions. It’s vegan, gluten-free, and nut-free.

For the gluten-free tart base, I use my go-to gluten-free recipe, which you can find [here]. This amount of dough will be enough for either one large tart or 5-6 individual ones, depending on how thick you prefer the crust.

For the filling, you will need:

• 2 oranges*
• 160 ml maple syrup
• 80 ml plant-based milk
• 3 tbsp coconut oil
• 1.5 tbsp sorghum flour / rice flour
• 1.5 tbsp tapioca starch
• 1.5 tbsp green buckwheat flour / millet flour
• 150 g cranberries (fresh or frozen)

*Peel the oranges completely, leaving a small piece of the peel. This will add depth and a hint of bitterness to the filling.

Preparation:

Evenly spread the dough in your tart form(s) and prick it with a fork. Preheat the oven to 180°C (350°F) and bake for about 10 minutes. This helps prevent the base from becoming too soggy when you add the filling.

In a blender, blend the oranges, syrup, and milk until smooth. Pour the mixture into a saucepan, add the coconut oil and flours, and stir well. Heat the mixture, stirring constantly, until it thickens.

Place the cranberries evenly at the bottom of the tart base. Carefully pour the hot orange mixture over the cranberries, trying not to disturb them.

Bake the tart in the oven for 30-40 minutes, until the filling turns a vibrant color and develops a slight crust on top. Remove the tart from the oven and let it cool completely. If you cut into it while warm, the filling will spill out, so patience is key—let it fully set before serving.

Now your gluten-free tart is ready to be sliced and enjoyed. Bon appétit!

By the way, tarts, both sweet and savory, have a long history in European cuisine, dating back to the Middle Ages. While savory tarts were more common at first, sweet tarts began to appear around the 16th century, becoming popular in France and Italy. Today, tarts are enjoyed globally, with some of the most beloved fillings being fruits like apples, berries, and custard. The combination of sweet fruit fillings and a crisp, buttery crust makes tarts a delightful dessert option, especially during festive seasons.