Cranberries and pears are highlighted this time of year, and we recommend taking advantage of their bounty. Try them in this easy dessert with a flaky vegan pastry sure to please everyone!

Cranberry-Pear Crumble Tarts
gluten-free, vegan

Pastry Crust:
1 1/4 cups (150g) whole grain flour, such as whole wheat, spelt (we like Arrowhead Mills Spelt Flour), or gluten-free all purpose*
1/4 teaspoon (2g) salt
5 tablespoons (75g) vegan margarine, cut into cubes and chilled
3 to 5 tablespoons (45 to 75mL) ice water

Filling:
2 pears, chopped in small pieces
1 cup (100g) fresh or frozen cranberries
3 tablespoons (45mL) agave nectar
2 tablespoons (30mL) water
2 teaspoons (10g) ground cinnamon
2 teaspoons  (10g) cornstarch

Crumble Topping:
1/4 cup (30g) whole grain flour, such as whole wheat, spelt, or gluten-free all purpose*
3 tablespoons (45g) sucanat
2 tablespoons (30g) vegan margarine

In the food processor (we use the KitchenAid 12-Cup Food Processor) , pulse together salt and flour. Add margarine, and continue to pulse until the mixture resembles coarse crumbs. Turn the food processor on, and slowly add water, a little at a time, until the mixture forms a ball. Wrap and chill dough for minimum 1 hour.

Preheat oven to 375F. After chilling, lightly grease a muffin pan or tart shells. Roll out pastry to 1/8” thick, and using a circle cookie cutter, cut pastry into rounds, form into tart shapes, and press into prepared pan. The dough is forgiving, so simply patch up holes if necessary. Repeat with remaining mixture.

Place pan in oven for 8 minutes to par-bake. Remove from oven and set aside.

Meanwhile, put all filling ingredients in a medium-sized saucepan. Bring to a boil, cover, and let simmer until pears and softened and cranberries have popped, stirring oven.

Spoon filling mixture into par-baked tart shells.

Place all topping ingredients in a small bowl, and use your fingers to mix it together to create a crumbly texture. Evenly distribute atop the tarts.

Return tarts to oven and let bake an addition 5-8 minutes, until top and sides are browned.

Makes 6-8 tarts.

*We recommend Bob’s Red Mill Gluten-Free All-Purpose Flour.

(C) Laurie Sadowski

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