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!
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.
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?
Ingredients
- 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
Method
- 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
{ 40 comments… read them below or add one }
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.
Thanks Heather! I hope you get to try this tart & the almond crust. It is so simple to prepare & very energizing!
Lovely pictures of Engadin and a beautiful tart!
Cheers,
Rosa xx
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:)
Thanks Averie! It truly is mountain bliss here
I cannot get over the stunning photos of Switzerland. You’re seriously living!
Hi Katie!! It is certainly an eye opening experience here!
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
I am so loving all these pictures today…Switzerland and tarts! Life can’t get any better.
Alex you are so right. Switzerland and tarts are the ultimate combo!
This tart is so beautiful! Love your Swiss photos too!
What gorgeous little treat! And who doesn’t love fruit with nuts?
Sommer – I practically live on fruit and nuts!
We have been eating cherries like crazy lately, and I know this would be a hit at breakfast! And your pictures are just stunning!
Thanks Deborah!
I hope you get to try this for breakfast soon!
This is totally adorable with the plaid background! It looks beautiful- baking with cherries is a favorite summer treat!
Thanks Heather! I purchased a bunch of plaid prints a while back and have been excited to use them
looks fabulous girl and so does your trip! Enjoy!
Hand raised and recipe pinned!
Awww, thanks Jen! Thanks for raising your hand
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!
Such a delicious looking tart! I love the use of pistachios.
Allison, I use pistachios and all nuts as frequently as I can!
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!
Your tart looks gorgeous – I love baking with fresh cherries! And those photos from Switzerland? So pretty.
Love your staging. Your pictures are always so inspiring. And I love cherries. The recipe looks just delicious.
Switzerland looks gorgeous as does this tart!
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!
Hard to type with one hand raised. . . but your tart inspired me!
Giggle, giggle!! Great typing with one hand Donna
my hands are raised – I love cherries! Your Switzerland photos are breath taking!!
Thanks Susan!! I have soooooo many photos to share from this amazing trip!
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!
Having this tart for breakfast sounds like absolute heaven!
What a truly beautiful experience! Thanks for sharing all your photos. Great way to use this seasons best ingredient! Yum!
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!
Gluten-free and with cherries and almonds? Very good!
Is this crust durable enough to gently remove from mini muffin tins to make bite size tartlettes? any suggestions are super welcome
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