Cherry Tart with Almond Crumble

Filled with the sweetness of summer cherries and topped with a crunchy toasted almond crumble this tart will have you coming back for more every time. Hint it freezes beautifully so make a double batch to keep on hand.

Ingredients

Cherry chia jam

1 1/2 cup cherries, pips removed and chopped

2-3 tbsp maple syrup

1 1/2 tbsp chia seeds

Almond pastry

1 1/2 cup almond meal

1 cup oat flour

4 tbsp maple syrup

3 tbsp coconut oil

1/4 cup almond flakes

pinch of salt

Instructions

Cherry chia jam

Start by making the Cherry chia jam

Add the cherries (fresh or frozen) and the maple syrup to a pan with a splash of water. Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat. 

Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your cherries are.

Stir in the chia seeds and leave to cool.

Almond pastry

Pre heat the oven to 160C (325F)

Lightly grease a rectangle tart pan with removable bottom.

In a bowl, combined all the ingredients except for the slivered almonds and stir well. Reserve 1/3 of the pastry dough.

Place 2/3 of the pastry dough to the prepared tart pan. Push the dough to an even layer, using your fingers or the back of a measuring cup. Spread out the chia jam on the pastry dough.

Mix the reserved pastry dough with the almond flakes and crumble on top of the chia jam.

Bake for about 25-30 minutes until it is lightly golden and set.

Let it cool in the pan and then cut into pieces.