Who hates taking their mixer out – I do!! This beautiful tart comes together in a bowl without your mixer! Bonus it takes about 15 minutes to prep and it is made with oat flour and almond flour which makes it gluten free. I am excited to bring this to a dinner tomorrow night with friends (I am also making my favorite chocolate chip cookies for the kids). I made this tart a few weeks ok with raspberries.
But, the cherries are so sweet right now, I could not resist trying it with the cherries instead. The raspberry version was good, but the cherries add a perfect balance to this tart and it is delish.
You can enlist your kids to pit the cherries – they love helping!
Have a great weekend!!
Ingredients
- 2oz Butter
- 1 cup Almond Flour
- ¾ cup Oat Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 7 Large Egg Whites (1 cup)
- ½ cup Sugar
- 4 oz Plain Greek Yogurt I used 0%
- 2 cups of cherries pitted and halved (I have also used raspberries)
Instructions
- Brown the Butter - melt the butter in a small pan and cook over medium to low heat until light brown and smells nutty, about 5 minutes (see note)
- While the butter is melting, measure the flours, baking powder and salt and whisk together in a medium bowl
- In separate bowl (or I like to use a liquid measuring cuwhisk together the egg whites to combine
- When the butter is done browning, remove from heat and strain through a fine-mesh sieve into a small bowl
- Mix the sugar with the butter
- Add the yogurt to the sugar and the butter and mix to combine
- Fold in the eggs whites to the flour mixture and then add the butter, sugar and yogurt mixture
- Fold in most of the cherries (I left 16 halves remaining)
- Cover the bowl with plastic wrap and let chill for 1 hour (can be prepared day before)
- Preheat oven to 350 degrees
- Lightly grease a 9 inch tart and pour the batter into the prepared baking pan
- Sprinkle the remaining cherries over the top
- Bake for 30-35 minutes – until the edges are golden and it will “bounce-back” when you touch it or you can insert a toothpick and make sure it comes out clean
- Let cool 10 minutes before placing onto a cooling rack
- Cut into 16 squares or 24 rectangular pieces
Notes
1. You can skip browning the butter and just melt the butter but this adds an extra layer of flavor
2. To make oat flour you can grind them in your food processor or vitamix (I find the vitamix processes them much finer)
3. If you do not have a tart pan you can use a square or rectangular baking dish, but make sure to line with parchment paper so it is easier to get out and cut
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
