Almond tart with cherry sauce

Serves - 8

Cherries are amazing! Beautifully coloured these summer fruits are rich in antioxidants and anti-inflammatory compounds, vitamin C, potassium, magnesium, fibre and B vitamins.

Cherries and almonds are a lovely combination so I thought I would make a delicious wheat-free and processed sugar-free Bakewell tart inspired dish.

I’ve also added blueberries for extra nutrients, flavour and to create a lovely rich berry sauce. No need for any extra sweetening. Blueberries are high in antioxidants, fibre, vitamins C and K.

Nutrition per serving

Fat: 12 g

Carbs: 17 g / Fibre: 5 g (Net Carbs: 12 g)

Protein: 8 g

Ingredients

• 150 g ground almonds

• 4 eggs

• 50 g dates

• 2 t almond essense

• 1 t baking powder

• 25g flaked almonds

• 250 g cherries (de-stoned)

• 125 g blueberries (fresh or frozen)

• 2 t cinnamon

• 5 T water or chai tea

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Method

1. Preheat the oven to 180ºC / 350 F.

2. In a food processor blend dates, ground almonds till dates are well combined.

3. Add almond essence and egg yolks.

4. Whip eggs whites and add to the mixture.

5. Grease a loose bottom tart pan with butter or olive oil.

6. Spread the frangipane mixture into the pan, sprinkle with flakes almonds and bake for 20 mins.

7. In a saucepan heat cherries, blueberries, cinnamon and water.

8. Remove almond tart from the oven.

9. Serve hot or cold with cherry sauce and a pot of chai tea.