Petite Cherry Tart

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

This free-form cherry tart is super simple to make and is truly delicious.  The pastry melts in your mouth and the cherries have the perfect amount of sweetness and zing.
A piece of this is the perfect way to finish off a long week, cup of tea in hand and cashew cream on the side.  I hope you can enjoy this with your feet up and a happy heart.

Recipe (This tart makes 4 dainty slices or 2 hungry helpings)
1/ 3 cup tapioca flour
¼ cup almond flour
3 tbsp coconut flour
2 ½ tbsp. coconut sugar
pinch of salt
1 egg
2 tbsp coconut oil
200g fresh cherries, pitted and halved (approx. 20)
1 ½ tbsp maple syrup
A little extra coconut sugar and coconut oil for the pastry glaze.

Method
Preheat the oven to 160C.
Place all the dry ingredients in a bowl and stir to combine.
Gently melt the coconut oil and add to your dry ingredients, stir to combine.
Now add the egg and stir to combine.
You should now have lovely, malleable pastry dough.  Form your dough into a ball and place onto a sheet of baking paper on your bench.
Place another piece of baking paper on top of the dough and, using a rolling pin, roll the dough into a round shape of just over half a cm thick. 
Place your cherries (halved and pitted) in the centre of your pastry and fold the edges of your pastry up around the cherries.
Now evenly drizzle the maple syrup over your cherries.
Melt a little more coconut oil (you won’t need more than a teaspoon) and lightly glaze the edges of your tart.  Finally sprinkle the tart edges with an extra pinch of coconut sugar.
Place in the oven for 12-15 minutes or until your pastry is beautifully browned.
Enjoy!