Pumpkin spice and apples may be taking over right now, but that doesn’t mean we should neglect other succulent fruits.
This delectable and flaky cherry tart should be served warm with a fruity black tea — and maybe some vanilla bean ice cream. It can be made gluten free as well as vegan (or not — we’ll leave it up to you).
Recipe from Phoebe’s Pure Food
Ingredients:
- 1 cup spelt flour OR all-purpose organic flour OR Bob’s Red Mill Gluten Free Flour Mix
- 1/3 cup organic, rolled oats
- 1/2 teaspoon baking powder, aluminum free
- 1/2 teaspoon sea salt
- Pinch of cinnamon powder
- 1/2 cup vegan butter OR raw and organic coconut oil, at room temperature
- 3/4 cup organic sugar OR 1/2 cup raw and organic agave
- Flax “eggs” (1/3 cup water whisked with 2 tablespoons powdered flax seed) OR 2 egg whites
- 1/2 teaspoon almond extract
- 12 cherries, pitted and halved OR 1/2 cup fresh blueberries
- 2 tablespoons slivered almonds
Directions :
- Preheat oven to 350˚F.
- Prepare 8-inch tart pan, four 4-inch tarts pans, OR 8-inch pie dish with butter/coconut oil or a non-stick spray.
- Whisk the flour, rolled oats, baking powder, salt, and cinnamon.
- Beat the butter/coconut oil and sugar until smooth. While beating, add the flax “eggs” or egg whites until blended. Add the almond extract.
- With the blender on low, incorporate the flour mixture. Mix only until combined. Do not over mix!
- Scoop the mixture into your prepared pan; the texture should be similar to a loose shortbread, so you will need to spread it in the pan with a fork or spoon. Gently press the fruit into the batter and sprinkle with the almonds.
- Bake for 45-50 minutes until golden around the edges (35 minutes for the four 4-inch tarts).
NOTE: If you’d like to use a simple glaze to top, mix 1/2 cup + 3 tablespoons of powdered sugar with 1 tablespoon limoncello or liquid of your choice. Drizzle on top.
