I love this recipe because it’s the perfect mix of tart and sweeet. I originally tried this recipe with blueberries, then with cherries, but ultimately, the tart mix of cranberry and sweet, unmistakable flavor of raspberry is the best combination. Add the earthy, spicy cinnamon in the crust, and you’re in tart heaven. I would also consider inverting the recipe and using the crust mixture as a topping in a cran-raspberry crisp. This would certainly be a less fussy way to use these ingredients. But alas, I am always partial to a pretty tart, which can oftentimes be deceptively quite simple to prepare.
Gluten Free Tart Crust:
2 cups raw walnuts
6 dates, pitted
1 tablespoon ground cinnamon
1 tablespoon agave nectar
1/2 teaspoon sea salt
1. Preheat oven to 350.
2. In a food processor, using a sharp blade, puree ingredients for crust until crumbly and malleable, resembling the texture of wet sand.
3. Turn contents into a pre-greased tart pan. You can either use 4, 3-inch tart pans or 1 9-inch pan. Using fingers and the bottom of a measuring cup, press crust into bottom of pan and up sides until evenly distributed and smooth.
4. Using a fork, poke a few holes in the bottom of the crust. Bake tart crust in preheated oven — 12-15 minutes for smaller tarts and about 17 minutes if using a larger tart pan. Watch carefully toward the end of baking to make sure the edges don’t burn. To prevent burning, you can wrap your edges in foil.
5. When crust is crisp around the edges, remove from heat and cool on a wire rack.
3 cups frozen cranberries
1 cup frozen raspberries
1/3 cup agave nectar
1. In a medium saucepan over medium heat, combine frozen berries and agave nectar and simmer, stirring occassionally, until bubbly and cranberries begin to pop, about 15 minutes. Reduce heat to low and continue to stir occassionally until filling mixture begins to thicken. Set aside to cool.
2. When filling has substantialy cooled, pour into pre-baked crust and chill in the refrigerator for another hour. Serve.