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These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free!
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It’s cherry season! I got really excited when I walked into the grocery store last week and saw all of the cherries on sale. I love cherries. Such a delicious, healthy fruit high in antioxidants! I grabbed a bag and vowed to use them in a recipe, and got to work planning.
Last weekend I put the plan into motion. I bought this Oxo cherry pitter for this recipe. If you don’t have a cherry pitter and love cherries as much as I do, this tool is a great thing to have in your kitchen. This might be my favorite kitchen gadget. It makes life so much easier, and it’s kind of fun!
I used these tart pans for this recipe, and they worked great. The removable bottoms make it easy to slide the cherry tarts right out. Transfer them to a plate, top with a dollop of coconut whipped cream, grab a fork and eat away!
These paleo cherry tarts were really delicious, and I was sad when they were finished. They were so tasty and so divine that I did not want to stop eating them. The natural sweetness from the honey really compliments the sweetness of the cherries and makes for a great filling. These were fun! My family really enjoyed these and I hope you do too!

These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free!
- 1 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 4 Tbsp ghee
- 4 Tbsp honey
- 1/4 tsp salt
- 4 cups pitted cherries
- 1/2 cup honey
- 1 1/2 Tbsp arrowroot powder
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1 can full-fat coconut milk chilled in fridge for 24 hours
- 1 Tbsp honey
- 1 tsp vanilla
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Preheat oven to 350 degrees F. Add all ingredients for the crust into a food processor and pulse until well combined, and it starts to form into a crumbly dough. Divide the dough evenly throughout six 4-inch tart pans pans and use your fingers to press dough around evenly throughout the pan and the sides. Poke holes in the crust with a fork. Bake crust for 10 minutes, until slightly golden brown. Remove from oven.
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Place the cherries in a large saucepan over medium heat and cook for 2-3 minutes. Add the honey and lemon juice and stir for another 2 minutes. Dissolve the arrowroot powder in the water and add into the cherry mixture. Cook for 1-2 minutes until it becomes thick, stirring constantly.
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Pour the filling into the tartlettes. Let them cool completely before serving.
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Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top.
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Remove the lid and scoop out the cream and place in a chilled bowl.
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Add the honey and vanilla and whisk until it is light and fluffy.
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Use immediately and refrigerate the leftovers.
I think these cherry tarts look so luscious! I will definitely try to make them)