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.
I am still in Switzerland. There are stunning wildflowers everywhere here in the Upper Engadin Valley.
Everywhere you turn is another dazzling view! I love this farmhouse on the Corvatsch ski mountain…
Let’s not forget the cows with jingly bells.
They happily graze everywhere ~ with the best views of the Alps and bluebird skies!
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.
Back to tarts….I love them for so many reasons…
You can have all sorts of fun with your fillings and toppings. Embrace seasonal fresh fruits and don’t forget some chopped roasted nuts.
There is something so cool about finding a great crust recipe (in this case almond) and topping it with any whim, wish or desire!
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.
You can experiment with the nuts you use too. Hazelnut or pistachio meal would be nice too.
What is your favorite kind of tart?
Have you been enjoying lots of juicy ripe cherries this summer?
- 1 1/2 cups (190 grams) Blanched Almond Meal
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon Baking Soda
- 1/4 cup (48 grams) Sunflower or Canola Oil
- 1 tablespoon Water
- 1/2 cup (228 grams) fat free Ricotta Cheese
- 1/4 cup (50 grams) pitted Cherries, smashed
- a handful of pitted Cherries for decoration
- 1 teaspoon pure Vanilla Extract, Almond, Pistachio or Orange Extract
- 1/4 teaspoon fine Sea Salt
- 1/2 to 1 dropper full Vanilla Stevia Drops adjust to taste
- 1/4 cup chopped Pistachios
- Homemade Whipped Cream
- Homemade Coconut Cream
- Chocolate Sauce
- 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.
- 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.
- 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.
- 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!
Cherry Recipe Links
Check out my Very Cherry Pinterest board for some great ideas too!
- Cherry and Coconut Cream Tart Dessert First Girl
- Cherry and Red Currant Curd Yogurt Parfaits
- Chocolate Cherry Ricotta Grilled Pizzas Family Fresh Cooking
- Cherry Cobbler A Grain of Paradise
- Cherry Rhubarb Semolina Cake Eat the Love
- No Bake Oreo Chocolate Cherry Tarts Mowielicious
- Sour Cherry and Chocolate Chip Scones Bakers Royale