Gluten-Free Classic Cherry Tart
Delight in the irresistible charm of a Gluten-Free Classic Cherry Tart, a stunning dessert that marries buttery almond flour crust with a sweet and tangy cherry filling. This wholesome twist on a traditional favorite is entirely gluten-free, featuring a nutty and crisp base complemented by juicy, honey-sweetened fresh cherries brightened with a hint of lemon. With simple homemade ingredients like gluten-free all-purpose flour, cornstarch, and vanilla extract, this tart is surprisingly easy to prepare yet elegant enough for special occasions. Perfectly portioned for eight servings, it’s ideal for summer gatherings, holiday feasts, or an indulgent everyday treat. Whether paired with a dollop of whipped cream or enjoyed solo, this tart is a true celebration of rich, natural flavors.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Gluten-free all-purpose flour
- 40 grams Granulated sugar
- 0.5 teaspoons Salt
- 115 grams Unsalted butter
- 1 Large egg
- 1 teaspoons Vanilla extract
- 600 grams Fresh cherries, pitted and halved
- 2 tablespoons Cornstarch
- 1 tablespoons Lemon juice
- 2 tablespoons Honey
- 0.5 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, gluten-free all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the large egg and vanilla extract to the flour and butter mixture. Mix just until the dough comes together.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from oven and let cool.
While the crust cools, prepare the cherry filling. In a large bowl, combine pitted and halved cherries, cornstarch, lemon juice, honey, and vanilla extract. Gently mix to coat the cherries.
Pour the cherry mixture into the cooled tart crust, spreading it evenly.
Return the tart to the oven and bake for an additional 25 minutes, or until the filling is bubbly and the cherries are tender.
Allow the cherry tart to cool to room temperature before removing it from the tart pan. Serve and enjoy.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 158.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 461 mg | 35% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
