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INGREDIENTS
For the Crust
• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1 tbsp pure maple syrup or honey (optional, for added sweetness)
• 1/4 tsp salt
For the Filling
• 2 cups frozen tart cherries, thawed and drained
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tbsp arrowroot powder (or cornstarch)
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional, for added flavor)
• Monk fruit sweetener to taste (start with 1-2 tbsp and adjust to your preference)
DIRECTIONS
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, melted coconut oil, optional maple syrup or honey (if using) and salt. Stir until well combined and the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan. Use the back of a spoon or your fingers to press the crust firmly into place.
4. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden brown. Remove from the oven and set aside to cool while you prepare the filling.
5. In a saucepan, combine the thawed tart cherries, water, lemon juice, arrowroot powder (or cornstarch), vanilla extract and almond extract (if using). Stir well to combine.
6. Cook the cherry mixture over medium heat, stirring frequently, until it begins to thicken and bubble, about 5-7 minutes. Once the filling has thickened, remove it from the heat and sweeten to taste with monk fruit sweetener. Start with 1-2 tablespoons and adjust as needed, depending on your desired level of sweetness.
7. Pour the cherry filling into the prebaked tart crust, spreading it out evenly with a spatula.
8. Place the tart back in the oven and bake for an additional 15-20 minutes or until the filling is set and bubbling slightly.
1. Remove the tart from the oven and allow it to cool completely before slicing and serving. Serve your sugar-free tart cherry tart plain or with a dollop of whipped coconut cream or Greek yogurt on top, if desired.
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