Easy Cherry Almond Tart (GF)
Quick and easy gluten-free almond cherry tart using fresh cherries and almond flour. Perfect for summer and family gatherings
Equipment
- 1 Bowl
- 9 inch cake or tart pan or a pan of similar size.
Ingredients
- 175 g white sugar
- 3 eggs
- 200 g almond flour
- 50 g melted butter salted or unsalted, it doesn’t matter
- 250 g pitted fresh cherries
- 1/2 tsp vanilla or lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the sugar and eggs together until the mixture well combined
- Add the almond flour to the egg mixture and mix until combined.
- Melt the butter and let it cool slightly before adding it to the batter. Stir until the butter is fully incorporated.
- Add the vanilla extract or lemon zest (whichever you prefer) and mix well.
- Pour the batter into the prepared cake pan and spread it out evenly. Gently scatter the cherries on top
- Bake in the preheated oven for 40 minutes, or until the top is golden and the batter is not longer wet ( you can carefully touch it to make sure, just be careful not to burn yourself).
- Let the cake cool in the pan. Then transfer it to a wire rack to cool completely. Dust it with icing sugar to decorate
- Serve and enjoy! This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Video
Notes
Please note that calories provided are only and estimate.