Cherry Almond Tarts

Cherry Almond Tarts Recipe
Prep time
Cook time
Total time
Serves: 8
  • ½ c. organic butter
  • ½ tsp. organic vanilla extract
  • 1 ½ Tbsp. organic arrowroot
  • ½ tsp. Celtic sea salt
  • ¼ c. cold spring water
  • 4 c. frozen organic frozen cherries
  • 1 ½ c. ground almond flour
  • ¾ c. organic erythritol
  1. In a small saucepan, add the frozen cherries and heat over medium heat, stirring occasionally.
  2. Meanwhile, in a medium sized bowl, combine the almond flour and salt. Cut in all but 1 Tbsp. of the butter until mixture resembles coarse crumbs.
  3. Add enough water until dough forms a ball. Refrigerate for 30 minutes.
  4. Preheat oven to 400 degrees F.
  5. On a lightly floured surface, roll out chilled dough to ⅛-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15-in. x 10-in. x 1-in. baking pan; flute edges.
  6. Bake for 10-11 minutes or until golden brown. Cool for 5 minutes before removing tart shells from custard cups; cool completely on wire racks.
  7. Cherries should be warm throughout and liquid slightly bubbling. Drain cherries, reserving 1 cup juice.
  8. Return the saucepan to the burner, and combine the erythritol, stevia and cornstarch. Stir reserved juice into the erythritol mixture until smooth.
  9. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cherries, 1 Tbsp. reserved butter and almond extract.
  10. Cool to room temperature. Spoon about ¼ cup filling into each tart shell.
  11. Serve.
Original recipe is 8 servings.

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Nutrient Information Per Batch

2116.5 kcal Calories, 561.91 mg Calcium, 116.38 g Carbohydrate, 244.03 mg Cholesterol, 177.83 g Total Fat, 30.82 g Fiber, 9.61 mg Iron, 510.14 mg Magnesium 1984.98 mg Potassium, 42.36 g Protein,5.34 mcg Selenium, 1824.8 mg Sodium, 63.53 g Sugars, 5.91 mg Zinc, 65.19g Saturated fat, 0.03 trans Fat, 76.5 g Monounsaturated fats, 24.56 g Polyunsaturated fats, 8232.05 IU Vitamin A, 0.66 mg Vitamin B6, 0 mcg Vitamin B12, 10.54 mg Vitamin C, 63.56 IU Vitamin D, 46.99 Vitamin E, 17.25 mcg Vitamin K, 119.25 mcg Folate,0.63 mg Vitamin B1(Thiamin),6.59 mg Vitamin B3(Niacin),1.95 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 379.88 mcg Lutein and Zeaxanthin, 0.77 g ALA, 0 g EPA, 0 gDHA,940.28 mg Phosphorous, 4.26 mg Manganese, 0 mcg Alpha carotene, 3417.41 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0.3 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Shellfish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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