Gluten Free Sour Cherry Almond Tart

Close-up view of part of a sour cherry almond tart with a gluten-free fluted crust.

Gluten Free Sour Cherry Almond Tart

This Sour Cherry Almond Tart is gluten-free, it's just sweet enough, and it's an easy dessert to make for your next party! Use a round 9-inch or oblong pan with a removable bottom.

Course Desserts

Cuisine Canadian, American

Diet Gluten Free, Vegetarian

Prep Time 14

Cook Time 16

Total Time 30

Servings

Calories 430kcal

Author Elaine

Equipment

9-inch non-stick tart pan with removable bottom

Ingredients

Crust

1 cup almond flour, finely ground, packed
1 cup oat flour, gluten-free, if necessary
¼ cup butter or coconut oil, melted
3 tablespoon maple syrup

Filling

2 cups jarred, pitted sour cherries plus 1 ¼ cups juice from the jar (1-19 oz (540 ml) jar (*see note below)
2 tablespoons cornstarch
¼ teaspoon pure almond extract

Topping

½ cup sliced almonds
2 tablespoons sugar
1 tablespoon beaten egg white

Instructions

For the Crust

Preheat oven to 350°F. Line the bottom of a 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9" round tart pan with a removable bottom, line and grease.
Combine almond flour and oat flour and stir in melted butter (or coconut oil) and maple syrup until well blended. Transfer to tart pan.
Press firmly into the sides of the pan, then fill the bottom, as evenly as you can. Press down with the bottom of a measuring cup or a drinking glass. Prick all over at ½ inch intervals with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
Transfer to oven and bake for 13 - 18 minutes or until golden. The edges will begin to brown slightly. Remove from the oven and let it cool.

For the Filling

Drain the cherries, saving the juice and put the cherries in a medium bowl. Measure ¼ cup juice and whisk it with the cornstarch in a small saucepan. Add the remaining 1 cup cherry juice. Bring to a boil and cook for about 30 seconds after it boils, whisking constantly until the mixture is thick and glossy. Remove the pan from heat and add the almond extract.
Add the mixture to the sour cherries and gently fold until combined. Fill the baked and cooled tart shell.
Combine the sliced almonds with the sugar and 1 tablespoon egg white, (not the whole egg white). Line a baking sheet with parchment paper and the spread mixture out in a single layer. Bake, stirring halfway through, for about 10 minutes or until the almonds are lightly browned. Let cool, then break into small pieces. Arrange around the edge of the tart. Serve!

Notes

I use a jar of sour cherries in light syrup. This dessert is definitely sweet enough for me. If you prefer your dessert to be sweeter, you can add one or two tablespoons of sugar to the cherry juice while you heat it.
You can easily make your own oat flour by grinding rolled oats in a high-speed blender. Remember to measure the oat flour after grinding, not before.

Nutrition