Why We All Need Cherry Pitters (Hard Cider Cherry Tart)
My mother recently loaned me her cherry pitter because I had a special request for a cherry pie. What a revelation! Have you ever bitten into a giant, ripe and juicy pit-less cherry? It elevates cherry eating to new heights, and I think everyone should experience it!
For some reason cherries are on sale in southern cailfornia in the supermarkets — I’ve seen them marked down at three different local stores. This price reduction is what prompted my husband to ask for a cherry pie. However, I’ve also been hearing complaints of gaining weight and the need to reduce flour and carbohydrate consumption in our household, so I set out to make a sugar free and gluten free dessert, and ended up with a wonderful tart made with a nut based crust, and a hard cider & cooked cherry filling with a fresh cherry topping. I thought to add hard cider, inspired by a recipe for a cherry pie made with Cherry IPA ale. With the addition of hard cider came the thought of Burgundy and buckwheat crepes, so I added buckwheat flour to the crust for a very earthy and complex flavor. I’ll throw humility out the door here and just say: It was awesome. I hope you enjoy it at this week’s Fiesta Friday #25.
Hard Cider Cherry Tart
- 1 cup (190 grams) Almond Meal or Flour
- 1 cup buckwheat or rye flour
- 1/2 cup walnuts
- 1/4 teaspoon fine Sea Salt
- 1/4 teaspoon Baking Soda
- 1/2 cup (48 grams) Coconut Oil
- 1/2 cup organic butter, chilled and cut into 1/2 inch pieces
- 4 tablespoons ice cold water
- 6 cups pitted cherries
- 1 cup hard cherry cider
- 2 Tbsp cornstarch plus 1 Tbps water, whisked together
- Pre heat the oven to 350 degrees F with the rack in the middle.
- In a bowl whisk together the almond flour, walnuts, baking soda, and salt. Break apart any lumps. Add the oil, butter and water, combine with a pastry cutter or in a food processor. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let the crust cool a bit.
- Roughly chop 2 cups of the pitted cherries and place in saucepan with cider. Heat over medium heat until boiling, then reduce to a simmer for 15 minutes. Add cornstarch and water mixture and whisk constantly until mixture thickens. Off heat, cool, and place mixture into tart crust.
- Bake tart for 35 minutes at 350 degrees F. Cool slightly and place remaining pitted cherries over the top. Serve with ice cream, whipped cream or yogurt if you please. Enjoy!