Follow us​​

Let's Make A Plan

Call Today!​​


Boozy Cherry Tart

Serves: 6

-1 2/3 cups almond flour
-1 1/2 teaspoon salt
-3/4 cup butter, melted
-1 cup almond slices
-2 tablespoons butter
-1 egg
-1 lb cherries (I'm using fresh, but frozen will work)
-2 tbsp bourbon
-2 tbsp citrus zest 
-1 tbsp sugar
-2 tbsp agave nectar
-2 tbsp almond flour
-1/2 teaspoon vanilla


Line a springform baking pan or dish with parchment paper.  Combine almond flour, butter and salt until a course dough is formed. Press into pan. Bake for 15 minutes at 350 degrees or until starting to turn golden. While the crust bakes, toast the almonds over low heat. Pulse the toasted almonds, 2 tablespoons butter, and salt together with egg.  Add flour until blended. Pit the cherries.  
In a bowl, combine cherries, agave nectar, burbon, vanilla and a dash of salt.  Bake for 30 minutes at 350.  Allow to cool completely (at least 1 hour) before serving.  

Inspired by the NYT Boozy Cherry Walnut Tart.