Featured post by Kelly from The Nourishing Home
This decadent lemon tart features one of my family’s favorite summer fruits – CHERRIES! Cherries are an incredibly delicious and nutritious superfood packed with vital nutrients that improve health and well being, such as beta carotene, vitamin C, potassium, magnesium, iron, fiber and folate.
Cherries also contain among the highest levels of disease-fighting antioxidants, when compared to other fruits. In fact, recent studies have shown that cherries provide many important health benefits – from helping to ease inflammation and pain, to reducing risk factors for heart disease, diabetes and cancer.
Unfortunately, fresh cherries are only available for a short season; but the good news is their incredible health benefits remain intact when dried or frozen. We like to stock up on them while they’re in season, then pit them and freeze them for use year-round.
When fresh cherries aren’t available for this recipe, you can simply substitute with fresh organic strawberries for a delightful Strawberry Lemon Tart. Another delicious and beautiful option is to arrange an assortment of fresh organic berries across the top, such as raspberries, blueberries, blackberries and strawberries.
Cherry Lemon Tart
Step 1: Prepare the Crust
- 1 1/2 cups blanched almond flour (not almond meal)
- 3 tbsp butter, cold, cut into pieces
- 2 tbsp pure honey
- 1/8 tsp baking soda
- 1/8 tsp sea salt
Preheat oven to 300 degrees. Place all ingredients into the bowl of a food processor and process until it starts to form a ball. Use a rubber spatula to remove the dough and place in a small bowl. Refrigerate dough until firm, about 20 minutes. Once cool, press dough evenly into the bottom and up the sides of a 10-12” tart pan or pie plate. If using a pie plate, use a fork to make a decorative pattern along the edges.
Bake crust for 7-8 minutes, until lightly golden around edges. Allow to cool before filling.
Step 2: Prepare the Lemon Curd Filling
- 6 egg yolks (pastured eggs are the best!)
- 1/2 cup honey
- 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
- 2 tbsp filtered water
- 1/2 cup butter, cold, cut into pieces
- Fresh organic cherries (or your favorite fresh berries)
In a double boiler, or in a heat-safe glass bowl resting above a pot of gently boiling water, whisk together the egg yolks, honey, lemon juice and water until well blended. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
After all the butter pieces are melted and incorporated, cook for an additional 10-12 minutes, stirring occasionally, until it thickens. Then, place the lemon curd in the refrigerator to cool. Once cool, add the lemon curd to the cooled crust, using a spreader to smooth it out evenly.
Bake at 300 degrees for 18-20 minutes, until filling sets and slightly puffs up. While tart is baking, pit cherries and slice in half. You’ll need about 1 1/2 cups of halved cherries to cover the top of the tart. (Or if using fresh organic strawberries instead, remove stems and slice in half.)
Once baking is complete, remove tart from oven and immediately arrange fresh cherries (or your choice of fruit) in a pleasing pattern across the top. Refrigerate for at least two hours, or until cold, before serving. Recipe adapted from the wonderful grain-free cookbook, Grain-Free Gourmet.
Kelly loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a part-time healthcare writer and a full-time wife and mother to two awesome boys. Kelly’s real food journey began four years ago when she was diagnosed with an autoimmune disorder. Since then, the Lord has blessed her with an amazing recovery – a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge of cooking and meal planning via her facebook page: www.facebook.com/TheNourishingHome.