This is a wonderful and crazy easy recipe for a tart pan that is begging for a scoop of ice cream.
I use whole spelt flour and oatmeal to boost the fiber and protein content. The cherries are from Weaver’s Orchard where I picked over 18 pounds last summer. Freeze fresh cherries, for up to a year, to enjoy year round.
Cherries and blueberries are a wonderful superfood and are loaded with antioxidants, phytonutrients, are high in water and fiber so they fill you up and satisfy that sweet tooth. Did you know that the antioxidants in 1 serving of berries is = that of 5 servings carrots, broccoli, apples or squash… superfood. eat more cherries, blueberries, raspberries. . . . . a healthy snack for children too!
so, this cake is best when warm or let it sit a day. I served it with vanilla yogurt. To jazz it up add some vanilla bean. I also made a syrup from the same cherries that were blended with agave. I added some get creative notes at the bottom.
warm cherry tart
- 8 T (1 stick butter / 1/2 cup) unsalted organic butter, at room temperature
- 1 cup spelt flour, and a bit for pan
- 1/3 cup organic, rolled oats
- ½ tsp baking powder, aluminum free
- ½ tsp sea salt
- ½ cup organic agave or ¾ cup raw sugar
- 1/3 cup water & 2 tsp meringue powder or powdered flax seed, whipped with a whisk between your palms in measuring cup until fluffy
2 egg whites
- ½ tsp almond extract
- 1 cup frozen pitted cherries, thawed and drained in sieve, reserve juice & add to sparkling water or wine – yum!
- ½ cup slivered almonds
Preheat the oven to 350. Prepare 4 cup pan (tart pan, pie dish or 8×8) with butter and dust with flour.
Use an electric mixer to beat the butter then add the sugar until smooth. While beating, add the “eggs” until well blended. Add the almond extract. With the blender on low add the flour in 2 scoops. Only mix until blended, do not over mix! Spelt’s gluten is fragile you do not want to break it down.
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. Gently press the cherries into the batter and sprinkle with the almonds.
Bake for approximately 30 – 45 minutes or until an inserted toothpick comes out clean.
Serves 12 : nutritional info based on use of agave instead of “sugar”
cal. 156 – fat 11g – sat fat 5g– carb 13 – fiber 3g – sugar 3g – protein 4 g
** get creative and try: apples, cinnamon and walnuts – pear, ginger and macadamia – dried figs – blueberry and orange zest ….