A tender crust, creamy ricotta spread, and a bright sweet-tart cherry sauce make this dessert something special to share with loved ones. If desired, ricotta can be replaced with Greek yogurt, cream cheese, or even Middle Eastern labneh.
Springform pans feature a removable bottom and adjustable sides meant to diminish the risk of damaging the bottoms and sides of items such as tarts and cakes when removing them from the pan.
Preheat oven to 375 F (190 C). Line bottom of 9 in (23 cm) springform pan with parchment paper and grease the sides.
In food processor, blend oats, coconut, oat flour, almond flour, and salt until coarsely ground. Blend in egg, maple syrup, and butter or oil.
Press crust into bottom of prepared pan (do not press up sides). Bake for 20 minutes, or until edges begin to brown. Let crust cool to room temperature and then unmould.
Meanwhile, bring frozen cherries, dried cherries, honey, orange zest, cinnamon, and a pinch of salt to a simmer in medium saucepan. Reduce heat to medium-low and, stirring occasionally, cook for 5 minutes, or until cherries begin to burst. Transfer to bowl to cool.
Stir together ricotta and vanilla. Spread ricotta mixture over baked crust, and top with cherry sauce. Sprinkle on almonds.
This recipe is part of the Red Spread collection.
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