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.
Recipe by Healing Gourmet at