Easy Cherry Almond Tart (GF)

Summer is nearly here, and with it, so is cherry season! I thought I would stop by today to share an Easy Cherry Almond Tart (GF). This is an interesting recipe because it’s entirely made with almond flour, which means it’s also gluten-free. I thought I would share it just in case you’ve been wanting something easy to make for friends and family and, perhaps, I don’t know, you won the lottery or something since you can afford cherries. Just kidding! They are expensive, but I promise you it will be worth it.

Quick Disclaimer:

There is nothing I hate more than following all the steps to a recipe only to end up disappointed by the result. This is exactly why I created this website—to share recipes I have made again and again and know are going to work (no AI here, just a human with taste buds). Have you noticed the amount of accounts/blogs/Instagram profiles that are entirely spewing AI-generated content? Last time I checked, computers don’t have taste buds…

So let’s get to the point. I have called this recipe a tart because I wasn’t sure what else to call it. It is not a pie or a tart as there isn’t any crust. But I just want you to know that the texture turns out quite different from a traditional cake. It’s entirely made with almond flour, so it will turn out denser than your usual cake. It does rise, but not as much as a traditional cake made with all-purpose flour, and it will inevitably taste like almonds… and cherries, of course. Which I think it should be obvious from the title, but just wanted to make it extra clear.

It may sound like I am trying to convince you not to make the recipe, but that’s not at all the case! It is a delicious recipe, but I didn’t want you to be disappointed thinking this will turn out exactly like a cake made with regular flour because it won’t. But, once you know that, I think you will agree this is a great and easy recipe that bursts with cherry flavor and tastes just like summer. And if you can’t eat gluten, well, the best news is it’s entirely gluten-free.

Ingredients and Substitutions:

• White sugar and Eggs
• Almond flour: Almond flour gives this tart a unique taste and texture.
• Butter (salted or unsalted, it doesn’t matter)
• Cherries I have always used fresh cherries. The obvious question here would be, can I use frozen cherries instead? Unfortunately, I have not tried this recipe with frozen cherries yet. Given the amount of cherries needed, if I were to try this with frozen cherries, I would let them thaw first and pat away the excess water to avoid adding too much moisture to the recipe and ruining things. If you do try it, let me know in the comments below how it worked for you. You can also use another kind of fruit if you prefer. I think (although I also haven’t tried), this would work really well with peaches!
• Vanilla: I used vanilla here because it’s what I had, but I’m going to tell you I much prefer using lemon zest instead, as I find it goes really well with the cherries and gives it an overall burst of freshness.

Directions for easy almond cherry tart (gf)

This couldn’t be easier! The part that takes the longest is pitting your cherries, but once that’s done, set them aside. All you need is one bowl, and you will add all the ingredients in the order given to that one bowl. See how to make it below!

How to Serve

This quick almond and cherry cake is delicious on its own, but here are a few ways to make it even more special:

1. With Whipped Cream: A dollop of freshly whipped cream on top of each slice adds a light and airy contrast to the dense cake.
2. With Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful dessert experience.
3. With a Dusting of Powdered Sugar: For a simple yet elegant touch, lightly dust the top of the cake with powdered sugar before serving.
4. With Fresh Fruit: Garnish with additional fresh cherries or other seasonal fruits for extra color and flavor.
5. As a Breakfast Treat: Pair a slice with your morning coffee or tea for a sweet start to your day.

No matter how you serve it, this cake is sure to be a hit with family and friends!

FAQ

Can I use frozen cherries instead of fresh? I haven’t tried this recipe with frozen cherries yet. If you do, I recommend letting them thaw first and patting away the excess water to avoid adding too much moisture to the cake. If you try it, please let me know how it works in the comments!

Can I substitute the almond flour with regular flour? This recipe is specifically designed to use almond flour, which gives the cake its unique texture and flavor. Substituting with regular flour would significantly change the texture and might not yield the best results.

Can I use a different type of fruit? Absolutely! While cherries are delicious, you can experiment with other fruits like raspberries, blueberries, or even peaches. Just keep in mind that the moisture content of different fruits may vary.

How should I store the cake? Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to bring it to room temperature before serving for the best texture and flavor.

Is this cake suitable for people with gluten allergies? Yes, this cake is entirely gluten-free as it uses almond flour instead of regular flour. It’s a great option for those with gluten sensitivities or celiac disease.

Can I add other flavorings to the cake? Of course! While vanilla and lemon zest are my go-to choices, you can also try adding almond extract, orange zest, or a splash of liqueur to change up the flavor profile.

Can I make this cake ahead of time? I personally think that this cake is best enjoyed fresh.

If you enjoyed this Easy Cherry Almond Tart (GF) please don’t forget to leave a rating and a comment, its so helpful!

Until next time,

Claudia