Cherry Tart

Recipes posted a year ago:

• Bengali Roasted Chicken
• Tropical Lime Chile Brined Pork Chops
• Margarita Pork Chops

I’m a huge fan of cherry pie! But alas, it seems the season for cherries is very short around here and generally they grow a lot better about 80 miles east from us.  On our way home from vacation this year, we stopped at a local farm and picked up some veggies and also a nice basket of pie cherries.   Note that the filling I make here is pretty basic with water, honey, tapioca flour, and can be done with pretty much any type of berry desired.  It’s amazing how much the cherry flavor and smell is so much stronger once it is heated up.

Gather Up:

For Crust:

• 1.5 cups of almond flour
• 6 dates, pitted
• 1 egg
• 1/4 tsp salt
• 1 tbsp coconut oil (I used expeller-pressed)

For Filling:

• About 3.5 to 4 cups of cherries, pitted
• 1/2 cup water
• 1 tablespoon of tapioca flour
• 1/4 cup honey
• 1 tsp almond extract

Pour all ingredients for the crust into a food processor and blend until sticky and incorporated. Press into a tart pan or pie pan.

Bake crust for about 5 minutes on 350 degrees.

Meanwhile, get the filling ready by pitting the cherries.  If you have an inexpensive cherry pitter like this one, it can really help save time.

Mix tapioca flour with the water and pour into a saucepan along with the honey and cherries.  Heat until bubbly and then let simmer for about 3 minutes. It should be thickened up.  Stir in the almond extract (you may choose to omit this as the cherries are wonderful, but I like the kick this brings).

Pour filling onto the crust and bake for 20 minutes at 350 degrees.

Store leftovers (if even possible) in an airtight container in fridge.  Yumminess!!