It's gluten-free, it's just sweet enough, and this sour cherry almond tart is an easy dessert to make for your next get-together! Sour cherries nestled in a gluten-free almond flour crust are topped with a sweet, crunchy topping made with flaked almonds.
Tangy canned sour cherries fill a tender almond flour tart crust in this gluten-free sour cherry almond tart recipe. Topped with a sweet and crunchy flaked almond crumble, it's a perfect choice for a gluten-free cherry dessert that everyone will love, whether or not they're following a gluten-free diet!
If you've been a reader of mine for a while, you'll know I love cherries. You'll find lots of cherry recipes here, including Cherry Crisp with Frozen Cherries, Mini No-Bake Cherry Almond Cheesecake, Creamy Lemon Ricotta Cherry Parfait and more!
There's an easy recipe for how to make cherry sauce and even one for Cherry Barbecue Sauce!
❤️ Why you'll love this recipe
- It's just sweet enough: I use a jar of pitted sour cherries in light syrup to make this tart, so I don't add any extra sugar to the filling. I don't like desserts that are overly sweet, so this tart is just right for me.
- A favourite gluten-free crust: I use this gluten-free crust for many of my recipes, like Gluten-Free Lemon Curd Tart, Blackberry Cheesecake Ice Cream Cake, and Mango Tart, to name a few! The crust has a subtle sweetness and a nutty flavour which complements the cherry filling beautifully.
- No need to pit the cherries: When you use a jar of sour cherries, they come already pitted, making this a recipe that's quick to prepare.
For the crust
- almond flour, finely ground, packed
- oat flour, gluten-free, if necessary
- butter or coconut oil, melted
- maple syrup
For the sour cherry filling
- jarred or canned pitted sour cherries
- pure almond extract
For the crunchy almond topping
You'll make a sweet crunchy topping to place around the edge of your tart. It's hard to resist snacking on this as you make it!
- sliced almonds
- beaten egg white
🥄 Three simple steps
You'll find complete instructions to make this sour cherry almond tart in the recipe card below. Here's a quick step-by-step guide.
- Make the crust and bake it. It's a delicious mix of almond flour and oat flour with butter or coconut oil, sweetened naturally with maple syrup.
- Next, prepare the cherry pie filling by heating the cherry juice with cornstarch until thickened, then adding it to the cherries.
- Make the crunchy almond topping by toasting almonds with a little egg white and sugar in the oven.
Then fill the cooled tart shell with the cherry pie filling and add the crumbled sweet flaked almond topping around the edges of the tart to give it a polished look!
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.
But it certainly isn't necessary.
👍🏼 Helpful Tips
- You can use a 9-inch non-stick tart pan with a removable bottom or a 13 x 4- inch non-stick tart pan with a removable bottom.
- As with all gluten-free desserts, be sure to line the bottom of your baking pan with parchment paper for easy removal.
- Combine the crust ingredients either by hand or pulse them in a food processor. For easy removal, use a 9-inch round non-stick tart pan with a removable bottom. The easiest way to create the crust is to press the dough into the sides of a tart pan first.
- Once the sides are in place, press the rest of the dough firmly into the bottom of the pan. This job takes a little while, but it's worth it! Once you have the crust in place, use the bottom of a glass or measuring cup to press the crust firmly and evenly into the pan.
- Remember to dock the crust by pricking it with a fork all over (sides too) at half-inch intervals before baking. Those tiny holes allow the steam to escape and prevent your tart crust from puffing up while it bakes.
How to serve sour cherry tart
If you're using a round tart pan, slice it into 6 or 8 wedges. If you're using an oblong tart pan, you can either slice it into rectangles or cut it on the diagonal into triangles.
This tart is delicious as is. No ice cream or whipped cream is necessary!
You can leave the tart at room temperature on the counter for a day, but I'd suggest refrigerating it for longer storage to prevent the crust from softening.
🗒 More gluten-free tarts and pies
- Gluten-Free Mango Tart with Almond Flour Crust
- Puff Pastry Cherry Hand Pies with Frozen Cherries (Gluten-Free)
- Chocolate Peanut Butter Pie (Vegan)
- Strawberry Tartlets with Graham Cracker Crust
Gluten Free Sour Cherry Almond Tart
- 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
- 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
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon beaten egg white
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!
- 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.
This recipe was originally posted in 2017. It's making a comeback in 2023!
My new favorite sour cherry recipe! Planning to make again soon for friends. I used 4 cups of frozen sour cherries I had stored from picking over the summer and 1/4 cup sugar as another commenter suggested.
Thanks so much for commenting! Happy to hear this recipe works well for you with sour cherries. Thanks for the 5 stars, too!
I have frozen cherries from Costco. I'm thinking the adaptation with using fresh cherries would work the same with frozen. Thoughts?
Yes--it should work just fine!
Denise Labadie Snell
Thank you. I will be trying more of your recipes!!!
Thanks so much, Denise! Happy to hear you enjoyed this tart. Thanks so much for commenting.
Should this be stored on the counter or refrigerator and for how long will it stay in your experience?
It will be fine on the counter for a day or so. For longer storage, I would refrigerate it as the almond flour crust may get a little soft. Thanks for your question!
Any suggestions on using fresh sour cherries as there will be no liquid?
Flavour & Savour
That's a great question, especially now during cherry season! I haven't tried this recipe with fresh cherries, but this is what I would suggest: I think you would have to increase the amount of fresh cherries. Start by whisking 1/2 cup sugar (or more, depending on how sweet you want your dessert to be) with 1/4 cup cornstarch and 1 tablespoon lemon juice and 1/4 to 1/2 tsp almond extract. Add 4 cups of fresh cherries, bring to a boil, then lower the heat and continue to cook until the mixture is thick. Then transfer to the baked crust, add the almond topping and cool. As I mentioned, I haven't tried it with fresh cherries, but it should work. Let me know! Thanks for your question.
Thanks! I’ll let you know.
I used fresh sour cherries. Absolutely delicious- just added about1/4 cup of sugar to the filling. Biggest pain was pitting all those cherries, but it was well worth it. Rave reviews from friends with whom I shared this beautiful and tasty desert .
Happy to hear that!
Such a beautiful tart! We canned some sour cherries that were given to us this summer. (I didn't know you could buy them in a jar!) Now I know what to use some of them for. 🙂
Flavour & Savour
I'm sure home-canned sour cherries would be even better!
Gabrielle @ eyecandypopper
Oh. my! This looks so good, and I love all the real ingredients! Although whipped cream isn't necessary, I could see myself adding a dollop of coconut whipped cream on top! haha 🙂
Flavour & Savour
Thanks! This is a crust recipe I'll use over and over. It was so easy, and it turns out beautifully every time. And yes, a little dollop of whipped coconut cream is always welcome . . .
What a beautiful tart! You might know that I have a "mild obsession" for tarts (and scones 😉 ) . This one made with almond and oat flour looks beautiful! We have so many sour cherries in the freezer, plus we made sour cherry jam, sour cherries in syrup and in brandy. Needless to say, we love them 😉 . Perfect counterpart to a delicious, sweet tart.
Flavour & Savour
Maybe it was because I've been reading your beautiful blog for so long that I picked up that jar of cherries on a whim! if so, thanks for the inspiration!