Very Cherry Tart with Almond Crust

by Marla on July 1, 2012 · 44 comments

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Gluten Free Cherry Tart © 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 © IMG_6285

Swiss wildflowers © IMG 6908

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

Swiss Wildflowers © IMG 6902

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

Farmhouse on Corvatsch Mountain ©

Let’s not forget the cows with jingly bells.

Swiss Alps © IMG 6873

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

Cows in Engadin Switzerland © 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 ©

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

Gluten Free Cherry Tart © 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 © 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 © IMG_6312

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

Gluten Free Cherry Tart © IMG_6302

What is your favorite kind of tart?

Gluten Free Cherry Tart © 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



    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!

Cherry Recipe Links 

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

{ 41 comments… read them below or add one }

1 Heather @ Fit Mama Real Food July 1, 2012 at 11:30 pm

I love the simplicity of this crust. Sounds and looks super delicious and energizing!

Switzerland is so beautiful. You’ve got some great shots from there Marla.


2 Marla July 2, 2012 at 10:29 pm

Thanks Heather! I hope you get to try this tart & the almond crust. It is so simple to prepare & very energizing!


3 Rosa July 1, 2012 at 11:51 pm

Lovely pictures of Engadin and a beautiful tart!


Rosa xx


4 Averie @ Averie Cooks July 2, 2012 at 12:11 am

Marla the tart is stunning….and then, there’s the pics from your trip. Truly just beyond words. I can only imagine how breathtaking it is there and how you must be in your major happy place:)


5 Marla July 2, 2012 at 10:29 pm

Thanks Averie! It truly is mountain bliss here :)


6 katie @KatieDid July 2, 2012 at 4:20 am

I cannot get over the stunning photos of Switzerland. You’re seriously living!


7 Marla July 2, 2012 at 10:31 pm

Hi Katie!! It is certainly an eye opening experience here!


8 Melissa July 2, 2012 at 4:45 am

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


9 Marla July 2, 2012 at 10:33 pm

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 :)


10 Alex@Spoonful of Sugar Free July 2, 2012 at 5:46 am

I am so loving all these pictures today…Switzerland and tarts! Life can’t get any better.


11 Marla July 2, 2012 at 10:33 pm

Alex you are so right. Switzerland and tarts are the ultimate combo!


12 Katrina July 2, 2012 at 7:11 am

This tart is so beautiful! Love your Swiss photos too!


13 sommer@aspicyspective July 2, 2012 at 7:39 am

What gorgeous little treat! And who doesn’t love fruit with nuts?


14 Marla July 2, 2012 at 10:34 pm

Sommer – I practically live on fruit and nuts!


15 Deborah July 2, 2012 at 8:32 am

We have been eating cherries like crazy lately, and I know this would be a hit at breakfast! And your pictures are just stunning!


16 Marla July 2, 2012 at 10:34 pm

Thanks Deborah!
I hope you get to try this for breakfast soon!


17 HeatherChristo July 2, 2012 at 10:17 am

This is totally adorable with the plaid background! It looks beautiful- baking with cherries is a favorite summer treat!


18 Marla July 2, 2012 at 10:35 pm

Thanks Heather! I purchased a bunch of plaid prints a while back and have been excited to use them :)


19 Alison @ Ingredients, Inc. July 2, 2012 at 10:28 am

looks fabulous girl and so does your trip! Enjoy!


20 Jen @ Savory Simple July 2, 2012 at 3:17 pm

Hand raised and recipe pinned!


21 Marla July 2, 2012 at 10:37 pm

Awww, thanks Jen! Thanks for raising your hand 😉


22 Eat good 4 life July 2, 2012 at 6:28 pm

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!


23 Marla July 2, 2012 at 10:40 pm

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!


24 Allison [Girl's Guide to Social Media] July 2, 2012 at 7:30 pm

Such a delicious looking tart! I love the use of pistachios.


25 Marla July 2, 2012 at 10:40 pm

Allison, I use pistachios and all nuts as frequently as I can!


26 MikeVFMK July 3, 2012 at 11:06 am

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!


27 Brenda @ a farmgirl's dabbles July 3, 2012 at 5:51 pm

Your tart looks gorgeous – I love baking with fresh cherries! And those photos from Switzerland? So pretty.


28 carolinaheartstrings July 4, 2012 at 10:09 am

Love your staging. Your pictures are always so inspiring. And I love cherries. The recipe looks just delicious.


29 Esi July 4, 2012 at 12:37 pm

Switzerland looks gorgeous as does this tart!


30 ATasteOfMadness July 5, 2012 at 7:55 am

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!


31 Donna July 5, 2012 at 3:40 pm

Hard to type with one hand raised. . . but your tart inspired me!


32 Marla July 5, 2012 at 3:48 pm

Giggle, giggle!! Great typing with one hand Donna :)


33 susan July 6, 2012 at 9:03 am

my hands are raised – I love cherries! Your Switzerland photos are breath taking!!


34 Marla July 6, 2012 at 9:35 am

Thanks Susan!! I have soooooo many photos to share from this amazing trip!


35 Shumaila July 8, 2012 at 7:43 pm

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!


36 aida mollenkamp July 9, 2012 at 1:24 pm

Having this tart for breakfast sounds like absolute heaven!


37 Kristina Vanni July 10, 2012 at 1:40 pm

What a truly beautiful experience! Thanks for sharing all your photos. Great way to use this seasons best ingredient! Yum!


38 Kelly @ The Gouda Life July 18, 2012 at 3:00 pm

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!


39 Calogero July 19, 2012 at 3:59 pm

Gluten-free and with cherries and almonds? Very good!


40 AmyRuth December 18, 2012 at 10:59 am

Is this crust durable enough to gently remove from mini muffin tins to make bite size tartlettes? any suggestions are super welcome


41 Nicole May 28, 2014 at 3:30 am

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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