Almond-Lemon Tart

If you don’t have Grand Marnier, you can use orange juice concentrate or orange marmalade instead.
Makes 10 slices
Prep time: 25 minutes
Total time: 1 hour

For the tart

  • 1 cup all-purpose flour
  • ½ tsp sea salt
  • ½ tsp plus 1/3 cup evaporated cane juice, divided
  • 2 tbsp cold unsalted butter
  • 2 to 4 tbsp ice water
  • ¼ cup chopped almonds
  • 3 tbsp almond paste
  • ½ tsp fresh lemon juice
  • 2 tbsp lemon zest
  • 2 large eggs
  • 1/3 cup buttermilk
  • ½ tsp pure almond extract
  • ½ tsp pure lemon extract

For the cherry compote

  • ¾ cup pitted unsweetened frozen cherries
  • 3 tbsp water
  • 1 tbsp fresh lime juice
  • 2 tbsp evaporated cane juice
  • 1 tsp cornstarch
  • 1 tsp Grand Marnier


  • Preheat oven to 350 F.
  • In a medium bowl, combine flour, salt, and ½ tsp evaporated cane juice.
  • Incorporate butter using a pastry cutter until it’s pea-size.
  • Add water, 1 tbsp at a time, mixing gently with a fork after each addition. Form dough into a ball and let it rest for 5 minutes; roll into a 12-inch circle and lightly press into a 10-inch tart pan.
  • Purée almonds, almond paste, and remaining 1/3 cup evaporated cane juice in a food processor until nuts are finely ground.
  • Add lemon juice, zest, eggs, buttermilk, and extracts and continue puréeing. Pour mixture into tart shell and bake for 20 to 25 minutes or until set. Cool on a wire rack.
  • In a medium saucepan, combine cherries, water, lime juice, and evaporated cane juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  • In a small bowl, combine cornstarch and Grand Marnier; stir into cherry mixture. Return to a boil and cook for 1 minute while stirring.
  • Reduce heat to low and simmer for about 4 minutes or until thickened.
  • Remove from heat and allow to cool completely. Top each tart slice with cherry compote immediately before serving.

Nutrition score per serving ( 1 slice tart, 1 tsp. cherry compote)

135 calories, 6 g fat (40% of calories), 2 g saturated fat, 16 g carbs, 4 g protein, 1 g fiber, 31 mg calcium, 1 mg iron, 67 mg sodium


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