Paleo Cherry Berry Tart

A friend brought me some freshly picked cherries and raspberries. Whoa! That’s just begging for a tart! So I got out my tart pan, invented an easy grain-free dough, and here’s the result. Pitting the cherries was a labor of love. You can use frozen pitted cherries to save time. I happen to love freshly picked sour cherries in season, so I was happy to spend 30 minutes pitting them. I’m glad I did as they were delicious! Look for organic cherries and raspberries, as both of these fruits are listed among the HIGHEST in pesticide residues by the Environmental Working Group. Sweeten the filling to your taste, knowing that the amount of sweetener needed will depend on the sweetness level of the cherries and berries. Like all my desserts, this is a guilt-free treat that won’t raise blood sugar or cause weight gain, if you use the ingredients suggested. Paleo means it’s free of gluten, grains, dairy, sugar, pesticides, GMO’s and processed ingredients – Hooray! Serve with Instant Coconut Whipped Cream if you wish. You can use any 9-inch tart pan, pie pan, or a 9-inch square pan. Makes a 9-inch fruit tart, serves 9 people.


Cherry Berry Tart, hot out of the oven!


Mmmmmm! Delicious!

Cherry Berry Tart




    Tart Crust:
  1. Preheat oven to 300º F. Get out a 9-inch tart pan or equivalent.
  2. In a food processor or mixing bowl, add the eggs, salt, sweetener, vanilla, arrowroot. Mix well until very smooth. Add the coconut butter and mix again until smooth. Add almond meal last, and mix until it is quite stiff. You can chill the crust to make it stiffer. Or you can press into the pan.
  3. Grease your hands with a bit of coconut oil. Press dough into the pan with your fingers. Flute the edges if you want or just leave them plain. Prick the crust with a fork so it doesn't puff up like a balloon when baking.
  4. Bake the crust for 15 minutes while you make the filling. Remove from the oven and allow it to cool before filling. Then pre-heat oven to 350º F.
  5. Cherry Berry Filling:
  6. In a medium mixing bowl, stir together the sweetener, arrowroot flour, salt, and nutmeg.
  7. Add the fruit, vanilla, and lemon juice. Mix gently and pour into the pre-baked crust. Bake 30 minutes or until the filling is bubbling all over, and the crust is golden brown. Remove from oven.
  8. Cool on a rack 20 minutes. Serve with Instant Coconut Whipped Cream.

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