Vegan Cranberry Tart

Jay and Desi love cranberries in any flavor or form, so while they are available for a few happy weeks around Thanksgiving, I end up packing them into as many recipes as possible, like this vegan cranberry upside down cake and this vegan cranberry custard tart. In this vegan cranberry tart they remind me, once again, why we love them so much. Their impossible, lip-puckering sourness makes this a rather tart tart, but it is a pleasant tartness that you’ll want to savor over and over again. I, honestly, couldn’t stop after one slice. There are just four ingredients in the filling; cranberries, sugar, ginger, and cornstarch, which works as a thickener to soak up all those cranberry juices. I used two kinds of sugar– maple syrup and regular, unrefined cane sugar, but you can just go with regular sugar or all maple syrup. I like the mellow sweetness of maple with the tart cranberries. Check to get new recipe updates by email.

Tarts are pretty enough and elegant enough as they are when baked in fluted tart pans, but because this easy recipe left me with more time on my hands than I’d bargained for, I made a rather easy yet special decorative top crust. It’s not going to make any difference to how your tart tastes, but it’s a lot of fun, especially if you have a little one around. All I did was cut out little heart shapes in my top crust with a cookie cutter, and then paste those little hearts to the edges of the tart with water. Jay was so taken with the beautiful tart, he wanted to eat all of it. You might want to, too, but luckily you’ll have all those guests around fighting for a slice.