By TrueFoodMovement, a food blog that explores the healthier side of life.
Cherries! They are so enticing and delicious and great for dessert! You can easily create a dish with little or no added sugar — just as we’ve done in this simple cherry tart. Your loved ones will think you’re a kitchen goddess.
The cherries really sing here. One word of advice, prep the cherries before diving into the rest of the recipe because they do take a while.
Cherry Tart
serves 12-15
INGREDIENTS
2 pounds of cherries
4 sheets of 13” x 8” phyllo dough (keep refrigerated until needed)
1/3 cup of almonds crushed into powder
½ teaspoon of ground cinnamon
1 tablespoon of sugar*
6 tablespoons of butter
INSTRUCTIONS
1. Pit the cherries and cut in half. We used 50 percent Rainier cherries (the yellow ones) and 50 percent regular cherries. Place the cherries in a bowl.
2. Preheat oven to 375°F. Use a piece of parchment paper to line a rimmed baking sheet
3. Melt 6 tablespoons of butter and divide into two small bowls.
4. In the first butter bowl add the sugar and cinnamon and mix well.
5. In the second butter bowl add the crushed almonds and mix well. We crushed the almonds with a mortar and pestle, but you can also use a food processor
6. Remove the phyllo dough from the refrigerator and peel off two sheets
7. Lay the phyllo on the baking sheet so that half of it hangs off the side. With a pastry brush, brush half the almond/butter mixture on the phyllo and then fold the hanging phyllo over like a book closing.
8. On top of the folded phyllo brush a layer of cinnamon/butter.
9. Place another two sheets of phyllo over the first and repeat the almond/butter and cinnamon butter applications. You’ll have a total of 8 layers of phyllo and two each of almond/butter and two each of cinnamon/butter
10. Take your cherries and pour over the top, dispersing into a single layer
11. Bake in the oven for 20 minutes
*You can skip the added sugar altogether and double the almond amount if you prefer.
ALSO TRY THIS:
Quick and Easy Roasted Spaghetti Squash
Turkey Kebabs with Pineapple and Sweet Potatoes
Recipe and photos by TrueFoodMovement