This is my failsafe go-to whip up recipe as you can put any fruit you like in there and it will work. You can undercook it or overcook it a little, and it will work. It technically isn’t a tart as there is no pastry shell, but I like baking it in a tart shell as it looks so pretty.
Beat until light and creamy 150gm butter with 150gm rapadura sugar. Beat in slowly 3 beaten organic eggs, then sift in 75g wholemeal flour (any flour will do), 1 tablespoon mesquite powder (you can omit this but it adds the loveliest caramel hint), 1 teaspoon vanilla bean powder, 1 1/2 tsp baking powder and 75gm roughly chopped almonds and mix lightly with a spatula. Pour into a lined greased tart shell (you can do this in loaf tins, cake tins, muffin tins, just adjust the cooking time) and then push about 3/4 cup of fresh halved and stoned cherries. The quantity of fruit will depend on how wide your cake is and how big the fruit is and of course if you want it jam-packed with fruit or not.
Bake for 40-50 minutes at 180 C and leave to cool in the tin for 20 mins before gently removing. Beautiful served at room temperature with lemon myrtle yoghurt or drizzled with an organic double cream and a sharp coffee after a long lunch.