Last night I was craving cherry pie but I don’t trust my health well enough at the moment to expend the energy it takes to make pie crust. I decided that a tart could be just as satisfying and easier. I looked at a number of recipes and combined several to suit my needs.

Crust
1 1/2 cup brown rice flour
3/4 cup unsweetened shredded coconut
1/2 cup stevia powder
1/2 tsp sea salt
1/2 cup vegetable shortening, melted

Topping
1/2 cup unsweetened shredded coconut
1/3 cup stevia
1/4 cup brown rice flour
1 tsp baking powder
1/2 tsp sea salt
2 eggs
16 oz pitted cherries
1 Tbs corn starch

Preheat oven to 350* and prepare a Springform pan with margarine. Cut a piece of parchment paper to fit in the bottom. Combine ingredients for crust and stir well. Pour into the Springform pan on top of the parchment paper and press out evenly to the edges. Bake for 15 to 20 minutes, until edges of the crust are golden brown. In a medium bowl combine cherries and corn starch. Stir gently until corn starch is no longer white. In a separate bowl, combine the rest of the ingredients and stir until a smooth batter is formed. Pour the batter onto the warm crust, gently spoon the cherries evenly on top of the batter, pressing them into it. Bake for 30 minutes, until tart is golden brown. Cool on a rack for ten minutes before removing the outside ring.