Do not make this recipe if you plan to be alone with the freshly baked tarts. They are irresistible. I don’t joke about sweets. I originally shared this recipe about 4 years ago-ish. It’s still a seasonal favorite of mine. This recipe can be whipped up in no time, is perfect for summer berries or stone fruits and can easily be made vegan or gluten-free. I played with the sugars (using organic, raw sugar and organic, raw agave). When I prepare this I prefer the vegan method of coconut oil (applesauce substitution is next on my list of things to play with) and a flax egg. The Warm Cherry Tart {gf, vegan} would be lovely prepared in a cast iron skillet. Either way you chose to bake or whatever fruit you decide to use, this one’s tasty! To prepare a gluten-free version I has success substituting Bob’s Red Mill Gluten Free Biscuit and Baking Mix.
- 1 cup spelt flour or all-purpose organic flour (use Bob's Red Mill GF Mix for GF version)
- ⅓ cup organic, rolled oats (use gf for gf version)
- ½ teaspoon baking powder, aluminum free
- ½ teaspoon sea salt
- pinch of cinnamon powder
- ½ cup vegan butter or raw and organic coconut oil, at room temperature
- ¾ cup organic sugar or ½ cup raw and organic agave
- 2 flax eggs (1/3 cup water whisked with 2 tablespoons powdered flax seed) OR 2 egg whites (non-vegan version)
- ½ teaspoon almond extract
- 12 cherries, pitted and halved or ½ cup fresh blueberries
- 2 tablespoons slivered almonds
- Preheat oven to 350 degrees.
- Prepare baking pan with butter/coconut oil or a non-stick spray.
- Whisk the flour, rolled oats, baking powder, salt and cinnamon.
- Beat the butter/coconut oil and sugar until smooth. While beating, add the flax “eggs”/egg whites until blended. Add the almond extract.
- With the blender on low, incorporate the flour mixture. Mix only until combined. Do not over mix! Scoop the mixture into your prepared pan, the texture should be similar to a loose shortbread so you will need to spread it in the pan with a fork or spoon. Gently press the fruit into the batter and sprinkle with the almonds.
- Bake for 45-50 minutes until golden around the edges. 35 minutes for the 4, 4-inch tarts.
NOTE: If you'd like to use a simple glaze to top mix ½ cup + 3 tablespoons of powdered sugar with 1 tablespoon limoncello or liquid of your choice.
We’ve had beautiful cherries available in New England and always have Bob’s Red Mill GF baking mix on hand. Going to make these soon. I love the way the dough bakes up around the cherries – so pretty!
Hi Mona, let me know how it turns out. This is one of my favorite sweets recipe. thank you!
I need to try this for my vegan sister’s birthday! Looks yummy.
Marie-Hélène, thank you. This is a favorite go-to recipe of mine. I exchange the fruit based on what is seasonal.
Just made this recipe for a dinner party and it was a HUGE hit with everyone! No one knew the tarts were vegan and gluten-free. These baked up beautifully and turned out of the pan flawlessly. Will certainly make again. Thanks for the great recipe!
Glad you enjoyed!