Almond Coconut Cherry and Pistachio Tart
Almond–Coconut Cherry Pistachio Tart
A one-bowl, crowd-pleasing tart rich with almond flour and coconut, studded with sweet cherries and crunchy pistachios.
9" round pan Prep ~15 min Bake 50–60 min @ 350°F ~10 slices
Ingredients
- 10 Tbsp salted butter, melted & cooled (plus more for the pan)
- 1 cup almond flour
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 4 large eggs
- 1/2 cup granulated sugar (plus 1–2 Tbsp for topping, optional)
- 1/3 cup packed light brown sugar
- 1/2 tsp almond extract
- 1 1/2 cups frozen pitted sweet cherries, thawed & patted dry
- 1/2 cup roasted pistachios, chopped
Equipment
- 9-inch round cake pan (or springform)
- Parchment paper circle
- Two mixing bowls (1 medium, 1 large)
- Whisk, rubber spatula, measuring cups/spoons
Method
- Prep pan & oven: Heat oven to 350°F (175°C), rack center. Line the pan with a parchment circle and butter the sides and parchment.
- Cherries: Thaw in a strainer; drain very well and pat dry so they don’t water down the batter. Tear larger cherries in half.
- Dry bowl: Whisk almond flour, all-purpose flour, coconut, baking powder, and salt.
- Wet bowl: Whisk eggs, granulated sugar, brown sugar, and almond extract until combined. Whisk in melted butter.
- Combine: Fold dry into wet just until no dry pockets remain. Scrape batter into the pan; tap once to level.
- Top: Scatter cherries, then pistachios over the surface; sprinkle 1–2 Tbsp sugar for a delicate crust (optional).
- Bake: 50 minutes, then check. A tester should have a few moist crumbs (not wet batter). If needed, bake 5–10 minutes more.
- Cool & release: Cool 10–15 minutes. Run a thin knife around the edge, invert, peel parchment, and flip right-side up. Cool fully before slicing.
Notes & Swaps
- Sugar on top: Turbinado sugar gives extra sparkle and crunch.
- Nuts: Toast raw pistachios 5–7 min @ 350°F for deeper flavor.
- Pan: A springform makes unmolding easier; still use parchment.
- Storage: Cover and keep at room temp 1–2 days, or refrigerate up to 4 days.
- Allergens: Tree nuts (almond, pistachio), eggs, dairy, gluten.
Nutrition (estimates)
Calculated for the full tart using: 10 Tbsp salted butter, 1 cup almond flour, 2/3 cup AP flour, 1/2 cup unsweetened coconut, 1 tsp baking powder, 1/2 tsp fine sea salt, 4 large eggs, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 1/2 cups sweet cherries, 1/2 cup roasted pistachios. Optional 1–2 Tbsp topping sugar not included. Brands vary.
| Portion | Calories | Protein | Carbs | Fat | Fiber | Sodium | Cholesterol |
|---|---|---|---|---|---|---|---|
| Whole tart | ~3,660 kcal | ~74 g | ~320 g | ~240 g | ~30 g | ~2,540 mg | ~1,050 mg |
| Per slice (1/10) | ~365 kcal | ~7.5 g | ~32 g | ~24 g | ~3 g | ~250 mg | ~105 mg |
| + topping sugar (1 Tbsp total) | + ~50 kcal whole / + ~5 kcal slice | 0 g | + ~13 g whole / + ~1 g slice | 0 g | 0 g | 0 mg | 0 mg |
If you use salted pistachios, add ~150–200 mg sodium per slice. Numbers are rounded estimates for guidance, not a substitute for lab analysis.