It's Cherry Season - A Tart Recipe

[Penni]

After I posted yesterday's Happy Birthday America Tart, I had a request for a cherry tart, since fresh cherries season is upon us.  I made the following Cherry Tart during our Resolve to Evolve Health Initiative last year, and here is the recipe....ENJOY! 

Cherry Tart
12 servings

For the crust:
1 cup almonds
1 cup cashews
1 cup pitted dates
1/2 teaspoon almond extract
Pinch sea salt

For the cherry filling:
4 cups fresh cherries, thoroughly rinsed & pitted
1/2 cup Medjool dates, pitted & soaked for 20 minutes
1 tablespoons coconut oil, warmed to soften
1 teaspoon lemon juice
1/2 teaspoon vanilla extract or seeds scraped from 1" of vanilla bean

Line the sides of a tart pan (or smaller individual tart pans) with plastic wrap, which will allow you to more easily remove the finished tart. Set aside.

In a food processor, combine the almonds and cashews until fine crumbs. Add dates, almond extract, and sea salt, and process again. The mixture will look sandy, but should hold together when pressed between two fingers. If it doesn’t, continue processing, or add water 1 teaspoon at a time, not allowing the crust to become too sticky or oily. Press dough into the prepared tart pan in an even layer using your fingers, the back of a spoon or the bottom of a glass. Refrigerate while you prepare the filling.

Halve all cherries. Transfer 2 cups cherries into a mixing bowl. In a blender, combine 2 cups cherries, the soaked dates, lemon juice, coconut oil and vanilla extract or seeds. Blend until very smooth, scraping down the sides as necessary.

Pour the cherry filling into the refrigerated crust, arranging the remaining cherries to cover the tart, preferably cut-side down. Refrigerate for 3-4 hours. To serve, gently lift the tart pan from its sides using the plastic wrap, cut into portions and plate.

Chef's Note - after having worked with Irish Moss Paste, I'd recommend adding 3 tablespoons of this to the cherry filling to act as a binder to help the filling have more of a gelatinous consistency.

[Maureen Griffin]

Cherries come in December here - this looks very do-able and also beautiful. Thanks.

[kathleen]

Thanks Penni...looks fantastic!

[nancy perretti]

looks delicious penni. one question for the dough it says dates and then later on for the filling medjool dates. do i use the same dates for the dough as well? can't wait to make this one!!

[Penni]

Yes - the same type dates for the filling and the crust.  I like Medjool dates, but other soft varieties would work well too.

nancy perretti said:

looks delicious penni. one question for the dough it says dates and then later on for the filling medjool dates. do i use the same dates for the dough as well? can't wait to make this one!!

[LaTricia E. Morris]

Tried to do a fresh cherry topping for a raw cheesecake I made.  Had divided the mix to make the puree and chunks.  I had attempted to use stevia to sweeten it a bit and added some water to help it along when blending and for some reason they turned this funky brownish color.  Ditched the puree and tried a pound/mash method to get them to release some of their juices, again, funky brown.  Guessing this was maybe due to the stevia?  Is the lemon what keeps this from happening to them?

[Kathleen Ruhl]

One of my favorite dishes when I was a SAD person, was with tart cherries and some other unmentionables that my mom would always make. In honor of her and better health...I'd like to adopt this healthier recipe <3 thank you.

[Kelli]

Hey Penni quick question: Can I make Irish Moss Paste or do I purchase it? I have heard of Irish Moss, just never worked with it yet. I'm drooling on my keyboard! Yum

[jill anderson]

Can u buy Irish moss in like whole foods?or could I but those physillium husk powder stuff?thanks:)

[Penni]

If you will click on the link I have for Irish Moss Paste above, you'll see how to make it.  I am so impressed with the results. You can get it at some Whole Foods, but you can also order it online though companies like Natural Zing, Raw Food World, etc.

[Alessandra]

psyllium husk powder would make it icky in my opinion.  I tried to use it once (just tested a bit to see as I didn't want to ruin the whole thing if I didn't like it) and I didn't like it.  The texture/consistency just isn't appealing or right for a dessert. 

[Penni]

Irish Moss paste is ideal, but The Raw Chef, Russell James, also suggests the psyllium replacement. A person could also use coconut butter, but my goal was a reduction of fat when creating this recipe. If you don't like the psyllium - don't use it!!

Alessandra said:

psyllium husk powder would make it icky in my opinion.  I tried to use it once (just tested a bit to see as I didn't want to ruin the whole thing if I didn't like it) and I didn't like it.  The texture/consistency just isn't appealing or right for a dessert. 

[Maureen Griffin]

Cant see the link to Irish Moss paste above?