Here is a tasty looking tart for the special feast days ahead.  Cherries are in season, and look sensational in this gluten free tart by Eleanor Orzich, published in Viva magazine. 

I’m going to also bake this with raspberries and strawberries, for my Christmas/Holiday baking.

CHERRY ALMOND TART WITH COCONUT SUGAR PASTRY – Eleanor Orzich
Serves 8

Pastry
1½ cups spelt or buckwheat flour
100g unsalted butter, chilled and cubed
1/3 cup coconut sugar
a pinch of sea salt
1 free-range egg
1-3 tbsp cold water

Filling
200g unsalted butter
1 cup coconut sugar
3 free-range eggs
2 cups grounds almonds
Zest of one orange
1 tsp cinnamon
1 punnet cherries, about 30

Now pop over to the Viva page for instructions on how to bake.

Check Eleanor’s website and explore her other recipes.Happy Baking!