Very Cherry Tart with Almond Crust - MarlaMeridith.com

Very Cherry Tart with Almond Crust

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Gluten Free Cherry Tart © MarlaMeridith.com IMG_6321

Raise your hand if you love cherries? We sure do over here. They are  symbolic of summer fun don’t you think? The other day I had a big basket of ripe cherries begging to be used in a recipe. I came up with this healthy Very Cherry Tart recipe that I know you will love as much as we do.

Great news! This tart is perfect for breakfast or dessert as it is filled with good for you ingredients. Nothing like having a guilt free sweet tart make you feel your best.

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6285

Swiss wildflowers © MarlaMeridith.com IMG 6908

I am still in Switzerland. There are stunning wildflowers everywhere here in the Upper Engadin Valley.

Swiss Wildflowers © MarlaMeridith.com IMG 6902

Everywhere you turn is another dazzling view! I love this farmhouse on the Corvatsch ski mountain

Farmhouse on Corvatsch Mountain © MarlaMeridith.com

Let’s not forget the cows with jingly bells.

Swiss Alps © MarlaMeridith.com IMG 6873

They happily graze everywhere ~ with the best views of the Alps and bluebird skies!

Cows in Engadin Switzerland © MarlaMeridith.com IMG 6891

It tickled my heart to watch this man with his grandson walking along Lake Silvaplana. Every afternoon you see people on the lake kite surfing.

The wind comes through the valley and makes it the ideal conditions for this sport.

Man with boy watch kite surfing on Lake Silvaplana © MarlaMeridith.com

Back to tarts….I love them for so many reasons…

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6307

You can have all sorts of fun with your fillings and toppings. Embrace seasonal fresh fruits and don’t forget some chopped roasted nuts.

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6294

There is something so cool about finding a great crust recipe (in this case almond) and topping it with any whim, wish or desire!

Bright green pistachios pouring from white cup

With tarts you can go sweet or savory. We are obsessed with my Pumpkin Pie Tart which we enjoy throughout the year. For savory you can try my Rustic Tomato and Cheese Margherita Tarts.

I always use a delicious gluten free almond tart crust that is quick and simple to prepare. It is free of any flours and is simply ground almond meal and some oil.

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6312

You can experiment with the nuts you use too. Hazelnut or pistachio meal would be nice too.

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6302

What is your favorite kind of tart?

Gluten Free Cherry Tart © MarlaMeridith.com IMG_6343

Have you been enjoying lots of juicy ripe cherries this summer?

Very Cherry Tart with Almond Crust

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients

Method

    Prepare the crust
  • Pre heat the oven to 350 degrees F with the rack in the middle. In a bowl whisk together the almond flour, baking soda, salt and cinnamon spice. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let the crust cool a bit.
  • Prepare the filling
  • Mix ricotta cheese, smashed cherries, extract and salt. Evenly distribute mixture over the partially baked tart dough. Smooth with the back of a spoon or offset spatula.
  • Bake
  • With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the cherry ricotta filling crackles a bit. Watch carefully so it does not burn.
  • Notes
  • I used a neutral tasting oil, a nutty oil stronger flavored one might be tasty too.
  • Serve with freshly whipped cream, ice cream or slightly sweetened Greek yogurt. Have some chocolate sauce handy too!
  • The extracts in the filling are not mandatory but they amplifies the flavor in a great way!
https://marlameridith.com/very-cherry-tart-with-almond-crust-recipe/

Cherry Recipe Links 

Check out my Very Cherry Pinterest board for some great ideas too!

44 Responses to Very Cherry Tart with Almond Crust

  1. This tart sounds delicious! Thanks for sharing your other photos, as well. I especially love the farmhouse, but the flowers are gorgeous, too!

    • Melissa that farmhouse was amazing. Can you believe it is directly next to the ski run?! Certainly no homes like that in the US ski areas! I could have spent a whole day photographing it :)

  2. OMG switzerland looks amazing!! That lake water color and that little village in between looks dreamy. That place really looks magical!! I love the fact that the tart crust is made with almonds. I too have started baking with almond flour and I love it. I do not have any gluten sensitivities, I just like the fact that is much more nutritious than flour. Great pictures Marla!

    • Miryam, those little villages are astounding! I cannot get over the Alps and the views.
      You are right, this crust is such a great alternative to flours. Very quick to prepare too!

  3. At last, summer has arrived. And with cherries to usher us in, and a tart like this to help us savour the moments. Really good stuff here Marla, the tart and the picturesque images!

  4. My hand is all the way raised. I LOVE cherries. I wanted to bake with them the other day, so I bought a huge bag, but…I apparently ate them all before I got a chance. Oops.
    This looks delicious!

  5. I have been looking for a good almond tart crust. Yours look like the answer! The clicks are great- of the food and the place. I can so do with a trip to switzerland what with Arizona’s rising temps!

  6. Hi Marla – I was just doing some catching up and wanted to say thank you for the link-back to the parfaits.

    This tart is absolutely STUNNING. I think I might have to make it myself soon. The photos are inspiring as well. Wonderful post!

  7. Hi Marla. Did you use pistachios to add color or was it a really good flavour combination? I was wondering if flaked almonds would work as well?

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