{"id":27291,"date":"2025-08-06T06:08:00","date_gmt":"2025-08-06T10:08:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=27291"},"modified":"2025-08-06T13:20:11","modified_gmt":"2025-08-06T17:20:11","slug":"cherry-tart-recipe","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/cherry-tart-recipe\/","title":{"rendered":"Cherry Tart (Gluten-Free)"},"content":{"rendered":"\n

Finish your warm-weather meal with this <\/em>Cherry Tart <\/em><\/strong>for dessert. A sweet, jammy, and glossy cherry filling is poured into a buttery almond and oat flour crust, leaving you with an impressive yet easy treat that’s perfect for sharing. Vegan and Gluten-Free.<\/em><\/p>\n\n\n\n

Do you have more fresh summer cherries than you know what to do with? Make this Vegan and Gluten-Free Cherry Tart<\/strong>! Featuring a homemade sweet and sour cherry filling in an almond and oat flour crust, it’s the best summer dessert to share with family and friends. Best of all, it’s surprisingly easy to make with just 10 ingredients! <\/p>\n\n\n

Table of Contents<\/span><\/summary>
The Best Dessert for Cherry Season<\/a><\/li>
Ingredients for This Cherry Dessert<\/a><\/li>
How to Make a Cherry Tart<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store a Leftover Cherry Tart<\/a><\/li>
Recipe FAQs<\/a><\/li>
Cherry Tart (Gluten-Free) Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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The Best Dessert for Cherry Season<\/strong><\/h2>\n\n\n\n
What’s your favorite summer dessert? Ice cream? Cheesecake? I tend to go for the desserts that are almost overflowing with fresh fruit, including this vegan and gluten-free Cherry Tart<\/strong>. <\/p>\n\n\n\n
Similar to my Strawberry Rhubarb Pie<\/a>, this fruit tart fills a homemade tart crust with a juicy, glossy fruit filling. I personally believe that cherries are a top-tier summer stone fruit (sorry, peaches and plums), so making them the star of this dessert was a no-brainer. And don’t even get me started on the homemade gluten-free tart crust! I used both almond flour and oat flour to make it tender and flavorful, but still sturdy enough to hold the filling. <\/p>\n\n\n\n
Just pour the cherry filling into the crust, let it set overnight, and you’re done! Every bite is bursting with sweet and sour cherries infused with just the right amount of almond and vanilla. Pass me a slice already!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for This Cherry Dessert<\/strong><\/h2>\n\n\n\n
The ingredients are divided into two categories for this dessert: the tart crust and the cherry pie filling. Everything should be easy to find, especially when you’re making this during summer. These are the key items needed for this tart:<\/p>\n\n\n\n
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Almond and Oat Flour<\/strong>: the crust is made from a 50-50 mix of oat flour and almond flour to give it enough structure while still tasting as rich, sweet, and buttery as a classic tart crust.<\/li>\n\n\n\n
Cane Sugar<\/strong>: the sweetness from the sugar balances the tart cherry filling and makes the tart crust even more enjoyable to eat. Go ahead and use white sugar, brown sugar, or coconut sugar as a substitute if you’d like. Maple syrup might work in the cherry filling, but not in the crust.<\/li>\n\n\n\n
Vegan Butter<\/strong>: melted vegan butter moistens the crust and makes it easier to press into the tart pan. It also gives it an irresistible buttery flavor (yum!).<\/li>\n\n\n\n
Cornstarch<\/strong>: a thickening agent that will transform the cherry filling into a syrupy, pourable sauce for the tart. <\/li>\n\n\n\n
Cherries<\/strong>: cherries peak during summer, making them easy to find at most grocery stores and farmers markets from June to August. Just remember to remove the pits ahead of time (a cherry pitter can make this really easy)—no one wants a hard cherry pit in their tart!<\/li>\n\n\n\n
Almond Extract<\/strong>: this is an optional flavor booster for the cherry filling. I personally love its warm, nutty flavor (it complements the almond flour pie crust really well), but you can leave it out if you prefer.<\/li>\n<\/ul>\n\n\n\n
How to Make a Cherry Tart<\/strong><\/h2>\n\n\n\n
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Grease<\/strong> a tart pan and whisk<\/strong> the cornstarch and water together in a small bowl.<\/li>\n\n\n\n
Whisk<\/strong> the oat flour, almond flour, sugar, and salt in a medium bowl, then fold<\/strong> in the melted butter.<\/li>\n\n\n\n
Press<\/strong> the dough into the prepared pan. Bake<\/strong> the crust until it’s golden.<\/li>\n\n\n\n
Meanwhile, add<\/strong> the cherries, sugar, vanilla extract, almond extract, and salt to a saucepan. Cook<\/strong> over medium heat, stirring<\/strong> frequently, until the cherries begin to soften. Stir<\/strong> in the cornstarch slurry. Continue simmering<\/strong> until the cherry filling looks thick and glossy.<\/li>\n\n\n\n
Pour<\/strong> the pie filling into the baked crust and set it aside to cool<\/strong> to room temperature. Afterward, place<\/strong> the pie in the fridge to set.<\/li>\n\n\n\n
Slice<\/strong> the tart and serve<\/strong> it with whipped cream and almonds. Enjoy!<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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No one likes a crumbly crust<\/strong>: It’s normal for the crust to puff up in the oven. Just press down on the bottom with the back of a spoon to compress the crust and prevent it from crumbling.<\/li>\n\n\n\n
Chill the tart overnight<\/strong>: Technically, you can get away with chilling the tart for 3 to 4 hours. But for a perfectly jammy yet sturdy filling, chill the tart in the fridge overnight. You’ll know it’s set perfectly when the filling jiggles oh-so slightly and is no longer loose. <\/li>\n\n\n\n
Fresh vs. frozen cherries<\/strong>: Personally, I prefer this tart with fresh, in-season cherries because they’re the most juicy and flavorful. Frozen pitted cherries work just as well, though. They do contain more liquid than fresh cherries, but you can cook it off by simmering the filling for a few minutes longer.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
No summer meal is complete without a slice of cherry tart for dessert. Each sweet and sour bite is delicious on its own, but why not kick it up a notch with a few toppings? Slivered almonds, a dollop of vegan whipped cream, a scoop of vegan vanilla ice cream, or a few fresh mint leaves are all great choices.<\/p>\n\n\n\n
If you’re looking for more vegan summer desserts, you’ll also love these Vegan Berry Tarts with Vanilla Custard<\/a>, this Vegan Blueberry Lemon Cake<\/a>, and this Puff Pastry Peach Galette<\/a>!<\/p>\n\n\n\n
How to Store a Leftover Cherry Tart<\/strong><\/h2>\n\n\n\n
Once it’s cool, transfer the whole tart to an airtight container or slice it and store the slices separately. The leftovers will keep for up to 5 days in the fridge.<\/p>\n\n\n\n
The tart crust can also be baked ahead of time if you’re looking to save a little time. Once it’s completely cool, carefully wrap the crust (still in the tart pan) in plastic wrap. It will keep for up to 5 days in the refrigerator or up to 2 months in the freezer.<\/p>\n\n\n\n
I do not recommend freezing the leftover tart because the cherry filling will be looser after thawing.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Cherry Substitute<\/strong>: I haven’t tested it, but the filling should be just as easy to make with another chopped stone fruit (like diced nectarines or peaches) or the fresh berries of your choice. <\/li>\n\n\n\n
Flour Variations<\/strong>: I haven’t tested this recipe with any other kind of flour and cannot say if any alternatives will work or not.<\/li>\n\n\n\n
Optional Flavor Boosters<\/strong>: Stir up to 1 teaspoon of lemon or orange zest into the filling, or swap the almond extract with more vanilla extract.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
How do I make this a no-bake dessert?<\/strong><\/strong>
You could try replacing the crust with a no-bake vegan graham cracker crust or use a pre-made store-bought crust instead.<\/p> <\/div>
Can I make mini cherry tarts instead?<\/strong><\/strong>
To make individual cherry tarts, press the crust into small tart pans or a regular muffin tin, or swap the crust for vegan and gluten-free tart shells instead. Bake, fill, and set the tartlets as normal.<\/p> <\/div>
Can I use regular tart dough instead?<\/strong><\/strong>
Yes, you can make this with classic vegan tart dough instead of the gluten-free crust if you don’t need the recipe to be gluten-free.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Cherry Tart (Gluten-Free)<\/h2>\n\t\t