A Cherry and Rosemary Tart-of-sorts

cherry tart

It’s nearly christmas, which means it’s cherry season here in Australia, and can I say – I’m pumped! I bought some gorgeous cherries from my local grocer the other day, and I realised that I have never baked with them  before. They just don’t usually last that long in my house – yum!


I fancied making a clafoutis, a kind of crepe meets custard situation. This is not what happened, but I liked what I made so much I’m posting it anyway. This is more dense than a custard, closer to a flan style concoction. Anyway, semantics aside, it’s delicious. And super easy to make. They most difficult part is pitting the cherries, which I find quite therapeutic really. My lovely friend Tash has a great cherry pitting hack if you have a small, round, metal piping nozzle. Stand the nozzle the wider base, push the cherry down onto the smaller end and the pit pops out! Or you could use a cherry pitter. Or a knife.

Cherries are high in antioxidants and vitamin C, both of which are highly anti-inflammatory. Hooray! Tart cherries also contain anthocyanins and bioflavonoids, two compounds that along with giving cherries their beautiful ruby shade are linked with preventing heart disease, allergies, viruses and are even shown to be anticarcinogenic. And isn’t Mother Nature the sweetest for packaging these wonders up in such a delicious bundle?!

So please enjoy this little festive ditty. If you are not a fan of cherries, you could substitute with any other berry. The rosemary adds another flavour dimension, but feel free to leave it out if you’re not a rosemary lover. I like to dust the top with coconut flour rather than icing sugar to finish it off.

cherry tart 1

[headline]Cherry and Rosemary Tart[/headline]

450g cherries, pitted

3 free range eggs

1/3 cup plus 2 tbsp almond meal

3/4 cup coconut milk

1/2 cup milk (almond, rice, oat, cow, etc)

1/4 cup coconut sugar

1 tsp vanilla extract

1/2 – 1 tsp chopped fresh rosemary

1/4 tsp sea salt

Preheat oven to 180 degrees C and grease a 22-23cm pie tin.

Place the cherries into the pan and set aside.

Whisk the eggs in a bowl and add all other ingredients.

Pour the mix over the cherries, and pop into the oven for 50 minutes, or until a skewer inserted into the middle comes out clean.

Enjoy warm from the oven. xx

2 thoughts on “A Cherry and Rosemary Tart-of-sorts”

  • Hi Meg, I wanted to say “hello” and let you know that I’m enjoying your recipes that appear in “Eat Well”, I love how straightforward they are, so very do-able on work nights. I’m looking forward to checking out your blog thoroughly.

    Have a lovely Christmas.

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